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4 from 1 vote

Instant Pot Vegetable Soup

This Instant Pot Vegetable Soup is one of our favorite healthy Instant Pot recipes. This homemade vegetable soup recipe is full of flavor and easy to make using wholesome ingredients.
Prep Time20 mins
Cook Time4 mins
Total Time50 mins
Servings: 7 servings
Calories: 188kcal


  • 3 tablespoons olive oil
  • 1 medium yellow onion chopped
  • 3 ribs celery chopped
  • 4 cloves garlic minced
  • 4 cups low sodium vegetable broth
  • 3 carrots sliced into ¼-inch thick rounds or half rounds if large
  • 1 pound Yukon gold potatoes about 4 medium, cut into ¾-inch pieces
  • 1 cup chopped green beans (1-inch pieces) fresh or frozen
  • ¾ cup frozen corn no need to thaw
  • ¾ cup frozen peas no need to thaw
  • 14.5 ounce can fire roasted diced tomatoes
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon sweet paprika
  • ¾ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • 2 bay leaves


  • Heat the olive oil in the Instant Pot using the saute function. When hot, add the chopped onion and celery. Saute, stirring often, until softened, 4-5 minutes. Add the garlic, press Cancel to turn off the saute function, and stir for 30 seconds.
  • Pour the vegetable broth into the pot and stir, scraping up any bits stuck to the bottom of the pot. Add all of the remaining ingredients: carrots, potatoes, green beans, corn, peas, diced tomatoes, Italian seasoning, paprika, salt, pepper and bay leaves. Stir.
  • Close the Instant Pot lid and turn the steam release valve to the sealing position. Set the cook time to 4 minutes at high pressure using the Pressure Cook or Manual function. The Instant Pot will take about 20 minutes to reach pressure and then the cook time will start counting down.
  • When the cook time ends, allow the pressure to release naturally for 5 minutes by just leaving the Instant Pot alone. Then, quick release the remaining pressure by carefully turning the steam release valve to the venting position using the handle of a long spoon. Once all of the steam has escaped and the pin drops down, carefully open the Instant Pot lid.
  • Remove the bay leaves. Stir the soup and serve.



  • This soup is delicious served with chopped fresh parsley and grated Parmesan cheese.
  • Try adding a squeeze of fresh lemon juice to the soup for a bright, fresh flavor.
  • For heat, you can stir in some crushed red pepper flakes, to taste.
  • Try using other vegetables in this vegetable soup recipe, such as zucchini, cubed butternut squash or sweet potatoes. Note that zucchini will become very soft after pressure cooking.
  • To make this soup even more of a hearty meal, you can add canned beans or pasta. Canned beans can be added before pressure cooking. It is best to cook pasta separately and add it to the soup after pressure cooking.
  • To add meat to this soup, try chunks of beef stew meat or ground turkey. Before adding the onion and celery to the pot, brown the meat in olive oil using the sauté function. Then continue with the recipe.


Serving: 1.5cups | Calories: 188kcal | Carbohydrates: 30g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 917mg | Potassium: 606mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5468IU | Vitamin C: 29mg | Calcium: 73mg | Iron: 2mg
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com