This delicious Instant Pot vegetable soup is really easy to make in less than 30 minutes. Vegetables are pressure cooked in a delicious tomato based broth, and the recipe can be varied endlessly to suit your preferences. Perfect for a healthy weeknight lunch or dinner!
Vegetable soup is one of my favorite Instant Pot soup recipes, both because it's so incredibly tasty, and because it's just so easy to make.
This soup is perfect for meal prep, or as a freezer meal. It's a great way to use up excess leftover vegetables, or any seasonal produce. The recipe is also really quick and easy, and only requires 10 minutes of actual effort in the kitchen.
If you're new to making soup in the Instant Pot, I promise you'll love the result. The vegetables cook fast under pressure, and the broth becomes really flavorful. Perfect for an easy lunch or weeknight dinner!
Why you'll love it
- Easy to make with a few minutes of preparation
- Customize the recipe by using your favorite seasoning and vegetables
- Use leftover vegetables from the back of your fridge
- You can also use frozen or canned vegetables
- Make it mild or spicy
- A classic vegan soup recipe
- Light and low calorie
- A healthy, filling soup option
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Canned diced tomatoes: Gives the soup a delicious tomato based flavor.
Vegetable stock: Makes the base of the soup. You can also use water and a stock cube.
Peppers: I like to use a green bell pepper and a yellow bell pepper, but any peppers are fine to use.
Carrots: These taste great in soup! Use fresh carrots, or frozen sliced carrots.
Green beans: Fresh or frozen is fine. If you want to use drained canned green beans, these should be added right before serving, after the soup is cooked.
Garlic: Adds amazing flavor to the soup. Use garlic cloves or garlic paste, or alternatively garlic powder.
Onion: Yellow, brown, red or white onion all work great. You can even use shallots, or a combination of leftover onions.
Potatoes: Any potatoes are fine. You can peel them, or leave the peels on.
Celery: Optional ingredient, but add a lot of flavor to the soup.
Peas: I like to use frozen peas, as they have a great texture. You can also use fresh or canned peas.
Seasoning: Use a combination of salt, pepper, Italian seasoning or mixed herbs, and paprika.
💡 TIP! You can easily use other vegetables if you prefer. Add as many extra vegetables as you like, or replace the ones listed above with your favorites. Make sure to wash and dice or slice the ingredients as required.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Heat up a teaspoon of olive oil in an Instant Pot on SAUTE setting. Add diced onion, and sauté for a few minutes until it is soft and translucent. Then, add grated garlic and seasoning, and sauté for another minute.
Two: Press cancel to turn off the SAUTE setting. Add the remaining ingredients to the Instant Pot, and seal the lid on top. Select the PRESSURE COOK or MANUAL setting, and set a timer to 10 minutes. The pot will take around 10 minutes to build up pressure before the timer starts counting down.
Three: When the timer is up, carefully use a wooden spoon or similar utensil to turn or press the venting valve. Alternatively, let the pressure release naturally over about 20 minutes. Remove the lid when the steam is released. Stir the soup, and add extra seasoning to taste if you wish.
- Make sure to scrape the bottom of the pot to loosen up any stuck pieces of onion before you start the pressure cooking process. This will ensure that the pot successfully builds up enough pressure, and prevent the Instant Pot burn message from appearing.
- If you add extra vegetables, you might also want to add more liquid to balance out the soup.
- Dice the vegetables into smaller cubes or larger chunks, or a combination of both. You can choose how large you want the pieces to be.
- Depending on how salty your vegetable broth is, you might have to add additional salt. I recommend that you add this to taste towards the end of the cooking time.
This easy pressure cooker vegetable soup is perfect as a light, healthy lunch or dinner. Serve it as an entree, optionally paired with some nice bread, Garlic Bread or Sweet Potato Flatbread on the side.
With added protein: Feel free to add drained canned beans, lentils or chickpeas. You can also add some quinoa, or buckwheat, or serve the soup with some nuts or seeds as a garnish.
Different vegetables: It's easy to add, remove or substitute vegetables. Use whatever you can find at the back of your fridge, or your favorite vegetables. Zucchini, mushrooms, cauliflower, cabbage, brussels sprouts, spinach, leeks, broccoli, eggplant and butternut squash are all excellent options.
Frozen vegetables: This recipe uses mostly fresh vegetables, but you can also use frozen vegetables instead. Using frozen vegetables can make the cooking process a little faster, as they are already diced and ready to use.
Spicy vegetable soup: Add some spice by adding finely diced chili, red pepper flakes or chili powder.
Low sodium vegetable soup: You can use low sodium vegetable stock, and omit or reduce the amount of salt if you want to reduce the amount of salt in the dish. This will affect the flavor, so I recommend adding more seasoning or herbs.
Low carb vegetable soup: Make the soup low carb and keto friendly by omitting the carrots and potatoes. You can replace these with other vegetables such as cauliflower, kale, eggplant, zucchini, olives, asparagus or spinach.
To make this recipe, you will need an Instant Pot or pressure cooker that fits at least 6 quarts. If you have a smaller pot, you might have to reduce the quantities to make a smaller batch.
With a larger pot, you might be able to double the recipe, or at least increase the volume to make more serving if required.
You will also need a cutting board and a knife to dice the vegetables with. A vegetable peeler can also come in handy for peeling the potatoes and carrots.
Lastly, you might need a ladle to serve the soup with, a wooden spoon or spatula to sauté the onions, and a can opener to open the canned tomatoes.
Store leftover Instant Pot vegetable soup for up to 5 days in a sealed container in a refrigerator. This dish stores incredibly well, and the soup will be even more flavorful the next day!
You can reheat leftover vegetable soup in a microwave, on the stove or in the Instant Pot. Simply heat it up until it's warm throughout, it should only take a few minutes.
You can also freeze the soup for up to 6 months, for quick and easy future meals. I like to freeze it in individual portion sizes in a freezer safe container or freezer bag. Thaw the soup in a refrigerator overnight, and reheat as explained above.
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Frequently asked questions
Vegetable soup often tastes better if you add a variety of vegetables, and use good vegetable stock and seasoning. You can also improve the flavor by adding some bouillon, lemon juice, wine or herbs.
You have to add at least 1 cup of liquid in your Instant Pot. For most soup recipes, you want to cover or almost cover the ingredients with liquid before pressure cooking. It's recommended that you follow recipe instructions accurately to achieve the best results.
The soup setting is just a smart program that automatically sets the pressure on HIGH, and sets the timer to 30 minutes. This is too long to cook vegetable soup, so instead we use the manual setting in this recipe.
You might also like these recipes
- Instant Pot Vegan Chili
- Instant Pot Cauliflower Soup
- Vegetable Stew with Dumplings
- Instant Pot Vegetable Beef Soup
- Vegetable Goulash
- Vegetable Rice Soup
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
Instant Pot Vegetable Soup
- 4 medium potatoes
- 3-4 medium carrots
- 1 (15 oz) can canned diced tomatoes
- 3 cups vegetable broth
- 1 cup frozen peas
- 1 ½ cup green beans (1 handful)
- 1 green bell pepper
- 1 yellow bell pepper
- 2-3 celery sticks
- 1 onion
- 4 garlic cloves
- 1 teaspoon olive oil
- ¼ teaspoon paprika
- 1 teaspoon Italian seasoning
- ¼ teaspoon pepper
- ¼ teaspoon salt
- Peel and dice the carrots and potatoes. Clean and cut the peppers, green beans, and celery into bite sized pieces. Peel and dice the onion, and grate or finely chop the garlic.
- Heat up a teaspoon of olive oil in an Instant Pot on SAUTE setting. Add diced onion, and sauté for a few minutes until it is soft and translucent.1 ½ cup green beans
- Then, add grated garlic and seasoning, and sauté for another minute.1 yellow bell pepper, 2-3 celery sticks, 1 onion, 1 green bell pepper
- Press cancel to turn off the SAUTE setting. Scrape the bottom and sides of the pot to loosen up any stuck pieces of onion.
- Add the remaining ingredients to the Instant Pot, and seal the lid on top. Select the PRESSURE COOK or MANUAL setting, and set a timer to 10 minutes.4 medium potatoes, 3 cups vegetable broth, 1 (15 oz) can canned diced tomatoes, 1 cup frozen peas, 3-4 medium carrots
- When the timer is up, carefully use a wooden spoon or similar utensil to turn or press the venting valve. Remove the lid when the steam is released.
- Stir the soup, and add extra seasoning to taste if you wish.
- Store leftovers in a fridge for up to 5 days, or freeze for up to 6 months. You can reheat the soup in a microwave, on the stove or in the pressure cooker.
- Feel free to adjust the seasoning, or use any vegetables that you like.
- This recipe has only been tested with a 6 quart Instant Pot.
- Low sodium: Use low sodium vegetable broth, and omit or reduce the amount of salt.
- Low carb: Replace the potatoes and carrots with keto friendly vegetables, like spinach, asparagus, eggplant, zucchini, cauliflower, cabbage, kale and broccoli.
Food safety tips
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Be careful not to touch the hot steam