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!
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!