The Best Instant Pot Vegetable Soup

5 from 10 votes
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Instant Pot vegetable soup is hearty, healthy, packed with vegetables, full of flavor, super adaptable, and ready in under 30 minutes! A delicious and nutritious meat-free meal to warm you this winter!

A serving bowl with vegetable soup

I have shared an Olive Garden copycat recipe for minestrone soup (essentially pasta vegetable soup). However, for days you want something even lighter and healthier, ditch the pasta and enjoy a bowl of this nourishing Instant Pot vegetable soup.

This recipe is really adaptable with a capital A, I tell you. All you need to do is choose your veggies based on what’s in season and in your crisper drawer. Plus, this pressure cooker vegetable soup has the same depth as a soup gently simmered for 30 minutes plus.

For a meal primarily made of vegetables, this veggie soup is also a crowd-pleasing family favorite, even for veggie haters! I highly recommend whipping up a large batch to reheat and enjoy throughout the week, or even freezing some for later.

A serving of vegetable soup

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Is vegetable soup good for you

Along with being cozy and comforting, homemade vegetable soup is one of my favorite and healthiest meals I make to warm me up during fall/winter. Aside from keeping an eye on the sodium levels (based on the stock you use), vegetable soup recipes usually require minimal fat. They are often naturally gluten-free and are almost entirely made of wholesome and good-for-you ingredients.

By using a combination of different vegetables, this homemade vegetable soup is packed with flavor and texture. It also has a plethora of vitamins, minerals, and antioxidants to nourish your body all through cold/flu season (and the rest of the year!).

Want to enjoy more delicious veggie soup recipes? Why not try broccoli cheddar soup, ramen noodle soup, or roasted cauliflower soup?

What to put in vegetable soup

Rely on simple, inexpensive ingredients for vegetable soup in an Instant Pot.

Ingredients for vegetable soup
  • Broth: I use homemade, lightly salted vegetable broth. However, you can use chicken stock, too. Use regular or low-sodium broth.
  • Olive oil: To sauté the vegetables. For an oil-free method, use a splash of water/stock.
  • Garlic: Use garlic powder in a pinch. Adjust the amount to taste.
  • Soffritto: Of course, this soup base wouldn’t be complete without the “holy trinity” of carrot, onion, and celery to enhance and add depth to the base.
  • Vegetables: While there are plenty of veggies to choose from, I made this healthy vegetable soup recipe with:
    • Green beans (frozen)
    • Corn (frozen)
    • Potato – It’s best to use Yukon Gold potatoes or waxy potatoes as they hold up well in when you cook soup in instant pot. Russet potatoes will work, but break down more.
  • Tomatoes: Use a can of high-quality canned chopped tomatoes (I loved this soup with fire-roasted tomatoes). During summer, you could even use some fresh, in-season tomatoes.
  • Seasoning: I used an aromatic combination of dried thyme, oregano, and rosemary.
  • To Garnish: (Optional) Some freshly grated vegetarian parmesan and a sprinkle of fresh parsley make for delicious garnishes.

Can You Put Frozen Vegetables Directly in Vegetable Soup

Yes, you can make this pressure cooker vegetable soup with frozen vegetables or fresh vegetables. No need to thaw them first.

What spices are good for vegetable soup

If you wonder how to season vegetable soup, here are my top suggestions. Salt, pepper, and Italian seasoning work well with many types of veggies. Celery salt/garlic salt are other good options.

You can also swap out the dried herbs you use based on the veggies. i.e., rosemary, basil, oregano, parsley, thyme, bay leaves, tarragon, coriander, cumin, ginger, curry powder, etc.

How to make vegetable soup in Instant Pot

Making homemade vegetable soup in Instant Pot is almost laughably simple and quick. The entire process requires only a handful of steps.

First, wash and chop the vegetables by dicing the onion, carrot, and potato (into ½-inch pieces). Slicing the celery and mince the garlic.

Chopped vegetables on a cutting board

A mandoline can help to save time AND ensures even-sized pieces.

Then, turn on the sauté function in the Instant Pot and add the oil. Sauté the onion and garlic for a few minutes until softened. Stir often.

For even more depth of flavor, add the rest of the soffritto veggies (carrot and celery) and sauté until lightly caramelized. This adds a ton of depth to the pressure cooker vegetable soup. Scrape any brown bits from the bottom of the pot when adding the stock.

Steps for preparing vegetable soup

How long to cook vegetable soup in Instant Pot

Add all the remaining ingredients (except the garnishes) to the Instant Pot. Close the lid, turn the valve to the sealing position, and cook on manual HIGH pressure for 2 minutes.

Allow it to naturally de-pressure for 10 minutes before using the manual release valve and opening the lid.

Taste and adjust the seasoning (salt and pepper) if desired. Then serve and enjoy it in bowls optionally garnished with parmesan cheese and/or fresh parsley. You might also enjoy it topped with homemade garlic croutons.

Instant pot filled with vegetable soup

What to serve with vegetable soup

This instant pot veggie soup is light enough that you can enjoy a super large portion with no guilt. Or you can enjoy a smaller portion alongside your main, or alongside a green side salad. And if wonder what bread goes with vegetable soup, here are my favorites:

Can you freeze vegetable soup

While the veggies will soften somewhat upon thawing, this simple vegetable soup is still incredibly freezer-friendly. Allow it to cool. Then store it in freezer-safe containers (with headspace) or Ziplock bags (with excess air squeezed out) for 3-4 months. Allow the vegtable soup to thaw overnight in the refrigerator (or in a bowl of cold water) before reheating it.

Vegetable soup in a ladle

FAQs

How to thicken vegetable soup?

Blend a portion of the potatoes and stock and simmer it for longer to reduce more. Or add a small amount of cornstarch (in a slurry) to the soup towards the end of the cooking process to thicken it.

Can you can vegetable soup?

You can’t safely water bath can vegetable soup unless you ensure it has a pH of below 4.6. However, using a pressure canner should work, though I haven’t tried it.

Can I make this soup on the stove top?

Sauté the ingredients as written, then add all the remaining ingredients and simmer them until tender (15-20 minutes). For even more depth, you can leave it to simmer even longer. Though the vegetables will become softer, too, and the broth amount will reduce.

How to add flavor to bland vegetable soup?

My favorite way to add a subtle but noticeable extra layer of flavor to soups is with acidic, tangy ingredients added right at the end. This can be lemon juice, balsamic vinegar, Worcestershire sauce, or even some white or red wine. Start with just a splash and increase to taste.

More comforting soup recipes

You might also enjoy this collection of 20+ winter soup recipes! Or, if you are looking for quick dinner ideas, browse my collection of 60 Healthy Dinner Ideas in 30 Minutes or Less.

Want more healthy Instant Pot soup recipes? Let me know in the comments below.

If you try this Instant Pot vegetarian soup recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

The Best Instant Pot Vegetable Soup

5 from 10 votes
By: Samira
Instant Pot vegetable soup is hearty, healthy, packed with vegetables, full of flavor, super adaptable, and ready in under 30 minutes! A delicious and nutritious meat-free meal to warm you this winter!
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Servings: 4

Equipment

Ingredients 
 

  • 4 cups vegetable stock or chicken stock; use low sodium if preferred
  • 28 oz chopped tomatoes 2 cans; high-quality
  • 14.6 oz potato 1 large
  • 8.4 oz green beans 1.5 cups frozen
  • 8.1 oz onion 1 medium
  • 7.4 oz corn 1.5 cups frozen
  • 5.1 oz carrots 4 small
  • 6.7 oz celery 3 stalks
  • 0.7 oz garlic 2 large cloves
  • 2 Tbsp olive oil
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp dried rosemary
  • 0.4 oz parsley optional for serving

Instructions 

  • Wash and chop the vegetables – dice the onion, carrot, and potato (into ½-inch pieces), slice the celery, and mince the garlic.
    A mandoline can help to save time AND ensures even-sized pieces.
  • Turn on the sauté function in the Instant Pot, add the oil, and sauté the onion and garlic for a few minutes until softened. Stir often.
    For even more depth of flavor, add the carrot and celery. Sauté until lightly caramelized. Scrape any brown bits from the bottom of the pot when adding the stock.
  • Add all the remaining ingredients (except the garnishes) to the Instant Pot, close the lid, turn the valve to sealing position, and cook on manual HIGH pressure for 2 minutes.
  • Allow it to naturally de-pressure for 10 minutes before using the manual release valve and opening the lid.
  • Taste and adjust the seasoning (salt and pepper) if desired.
    Serve and enjoy it optionally garnished with parmesan cheese and/or fresh parsley. You might also enjoy it topped with homemade garlic croutons.

Storage Instructions

  • Make ahead: Soup always tastes better on day two, so feel free to prepare it a day in advance. Alternatively, make things easier on the day by chopping the veggies a day in advance and storing them in airtight containers in the fridge.
    Store: Allow the veggie soup to cool and then store it in an airtight container in the refrigerator for 4-5 days.
    Reheat: Use the stovetop, microwave, or Instant Pot (on the sauté function) to gently reheat the vegetarian pressure cooker soup.
    Freeze: Allow the soup to cool, then store it in freezer-safe containers (with headspace) or Ziplock bags (with excess air squeezed out) for 3-4 months. Allow it to thaw overnight in the refrigerator (or in a bowl of cold water) before reheating it.

Notes

  • Adjust the texture: By changing the size of the chopped veggies, you adjust the overall texture. However, note that larger pieces may need additional cooking time.
  • Cut veg evenly: If you cut even-sized pieces, they’ll cook at the same rate in the IP.
  • For added depth: Sauté the vegetables until they lightly brown, so you get added caramelized depth of flavor in the Instant Pot vegetable soup.
  • Use good quality vegetable broth: The more flavorful the broth, the better the soup.
  • To save time: You can purchase several vegetables pre-chopped or even pre-mixed soup bases.
What other vegetables are best for vegetable soup? You can substitute the vegetables based on what’s in season and in your crisper drawer. Just note that when adding lots of “hard” vegetables with longer cooking times, you may need to increase the Instant Pot cooking time by 3-4 minutes.
  • Leek
  • Sweet potato
  • Butternut squash, pumpkin
  • Turnip
  • Cabbage
  • Bell pepper (red)
  • Asparagus
  • Sugar snap peas
  • Broccoli, cauliflower
  • Spinach (mixed in at the end), chopped kale
  • Zucchini (or summer squash)
Other optional add-ins and variations:
  • Bay leaves: 1-2 added for extra depth in the broth.
  • Smoked paprika: For a subtle smokiness.
  • Cooked meat: Add extra protein to the soup with the addition of shredded chicken, leftover ground beef or ground turkey, Italian sausage, or vegetarian/vegan meat alternatives. If adding raw meat, brown it using the sauté function before adding the onion and garlic.
  • Beans: To add extra heartiness and plant-based protein, you could add kidney beans, white beans (cannellini beans), chickpeas, pinto beans, etc.
  • Spice: Either with finely chopped (de-seeded) chili, red pepper flakes, or chili powder.
  • Sugar: If your tomatoes taste very acidic, add a pinch of sugar.
  • Wine: A large splash of dry white wine or red wine will add subtle, delicious depth.
  • Lemon juice: Add a squeeze before serving for a bright, tangy depth. It’s subtle but makes a world of difference.
 
Check the blog post for more tips, serving recommendations, and answers to top FAQs!
Course: Appetizer, Main, Side
Cuisine: American, Global
Freezer friendly: 3-4 Months
Shelf life: 4-5 Days

Nutrition

Calories: 311kcal, Carbohydrates: 58g, Protein: 8g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 1316mg, Potassium: 1436mg, Fiber: 10g, Sugar: 14g, Vitamin A: 7418IU, Vitamin C: 59mg, Calcium: 158mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 10 votes (10 ratings without comment)

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