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This Instant Pot vegetable soup is a quick and easy take on the classic soup that’s loaded with flavor and, of course, veggies! Light years better than what you get in a can, this soup is warming, nourishing, and family friendly, too.
What Makes This Recipe So Good
- Put that canned soup back on the shelf. This Instant Pot vegetable soup is perfect, delicious, and nutritious, and every spoonful is packed full of a hearty variety of vegetables and warm broth. You’ll forget all about the canned stuff!
- This is such an easy recipe, but the result is amazing! You can make it even easier by using frozen vegetables instead of fresh. And since the Instant Pot does all the hard work, you’ll end up with a rich, complex, flavorful bowl of soup in no time at all.
- Any leftover Instant Pot vegetable soup can be kept up to 5 days. Just refrigerate the cooled soup in an airtight container! You can also freeze the cooled soup up to 3 months, but the texture of some of the vegetables (like the potatoes) may be a little off after thawing and reheating it.
Key Ingredients
Chicken Stock – You can absolutely use vegetable broth instead to keep this soup vegetarian & vegan. If you’d like added nutrients and don’t need a veggie version, try making this Instant Pot vegetable soup with bone broth! It’s full of vitamins and nutrients and protein and collagen – so many things your body will love.
Fire-Roasted Diced Tomatoes – Using fire-roasted tomatoes adds this incredible flavor to the soup. They’re a little sweet and delightfully smoky thanks to the fire-roasting method. Regular diced tomatoes will also work, but the flavor won’t be quite as complex.
Vegetables – One of the many, many wonderful things about a giant pot of vegetable soup is that you can easily make it your own! Don’t like celery? Don’t use it. Love potatoes? Add a few extra! I love the blend of veggies I used in this recipe but I fully encourage you to adjust it how you like!
Chef’s Tips
- If the soup’s too thick after the pressure release, stir in a little water or extra chicken broth, until you’ve reached your perfect soup consistency. Let everything cook for a few minutes since the new liquid will cool the soup down a little.
- If you’re watching your sodium levels, you can use a low-sodium chicken stock or vegetable broth and a salt substitute instead of salt. I’d also recommend giving the kidney beans a good rinse before adding them to the Instant Pot.
- You can easily double or triple this recipe, but only if your Instant Pot is large enough to hold the extra ingredients without exceeding the fill line. Keep in mind that the soup will expand as it cooks, so if you start out with it too full, you’ll have a huge mess on your hands by the end of it. If you do increase the recipe, the cook time will stay the same – it’ll just take longer for the Instant Pot to come to pressure.
More Instant Pot Recipes You Have to Try
- Instant Pot Potato Soup
- Dreamy Instant Pot Chicken and Rice
- Instant Pot French Onion Soup
- The Best Instant Pot Chicken Tikka Masala
- Instant Pot Chicken and Rice Soup
- Instant Pot Pork Roast with Carrots, Potatoes, and Gravy
Instant Pot Vegetable Soup
Ingredients
- 2 tablespoons olive oil
- 1 ½ cups chopped yellow onion 1 medium onion
- 2 cups carrots peeled and chopped, about 5 carrots
- 1 ¼ cups chopped celery about 3 stalks
- 4 cloves garlic minced
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 4 cups chicken stock see Notes
- 2 14.5-ounce cans fire-roasted diced tomatoes undrained
- 1 pound small potatoes red or golden potatoes, cut into eighths
- 2 bay leaves
- 1 15-ounce can kidney beans drained
- ½ teaspoon dried thyme
- 1 cup corn kernels fresh or frozen
- 1 cup green beans fresh or frozen, cut into thirds
- 1 cup peas fresh or frozen
- 1-2 cups water optional
- 1 tablespoon fresh lemon juice
- ¼ cup fresh parsley chopped
Equipment
- Instant Pot
- Large wooden spoon or silicone spatula
Instructions
- Set Instant Pot to Sauté mode with normal heat. Add olive oil, chopped onion, chopped carrots, chopped celery, and minced garlic. Season liberally with salt and pepper, then stir to distribute.
- Cook, stirring occasionally, until onion softens, approximately 5 minutes. Add stock, diced tomatoes, potatoes, bay leaves, kidney beans, dried thyme, corn, green beans, and fresh peas. Stir to combine.
- Secure lid on Instant Pot with vent in sealing position. Set to Manual High Pressure for 5 minutes. Once 5-minute cook time is up, Natural Release pressure for 10 minutes. After 10 minutes, carefully Quick Release any remaining pressure and remove lid.
- If soup is too thick, set Instant Pot to Sauté mode again, this time with low heat. Add 1 to 2 cups water or more broth in increments, stopping when desired consistency is reached. Stir well and cook approximately 3 minutes until added liquid is warmed through.
- Stir in lemon juice and fresh parsley. Taste and season with additional salt and pepper if needed. Remove bay leaves. Portion soup into serving bowls, garnish with additional parsley and a drizzle of olive oil, and serve warm.
Notes
- Make it Vegetarian/Vegan: Use vegetable broth instead of chicken stock.
- Make it Gluten Free: Be sure to use a gluten-free chicken stock, and make sure there’s no gluten-containing ingredients in any of the canned veggies.
Nutrition Information
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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