Instant Pot vegetable soup is a delicious, comforting soup you can make right in the pressure cooker. Perfect for a vegetarian lunch or dinner any day of the week.

healthy Instant Pot Vegetable Soup

As the weather starts to cool down, we look forward to crisp nights and cozy, comforting meals. Nothing is more cozy and comforting than a big bowl of soup. This Instant Pot Vegetable Soup gives you all the classic, wholesome goodness of a slow simmered veggie soup in a fraction of the time, thanks to your pressure cooker.

If you like this one you’ll love our Instant Pot Cabbage Roll Soup, Instant Pot Butternut Squash Soup, and our Instant Pot Navy Bean Soup.

New to using an Instant Pot? Make sure you read our beginner’s guide on “How to Use an Instant Pot” to get started!

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how to make Instant Pot Vegetable Soup

New to using an Instant Pot? Make sure you read our beginner’s guide on “How to Use an Instant Pot” to get started!

What You’ll Need

Olive oil – for sauteing and adding a little bit of good fat to the soup.

Fresh veggies– An equal mix of diced onions, celery, and carrots adds a base of flavor to this

Garlic – Fresh garlic gives better results than dried garlic.

Diced tomatoes and tomato sauce – Adds bold body and richness to the soup.

Vegetable broth – Thins the tomato sauce base and adds more flavor than water would.

Frozen mixed vegetables – The bulk of the veggies for the soup are frozen mixed vegetables.Use any blend you like, but we prefer a blend with carrots, potatoes, green beans, corn, and lima beans. You get bonus points if it includes okra!

Seasonings– Bay leaves, Italian seasoning, and salt and pepper help enhance the flavors.

ladle full of Instant Pot Vegetable Soup in instant pot

How to Make It

Saute the vegetables. Set your Instant Pot to SAUTE and add the olive oil. When the oil is hot, add in the onions, celery, and carrots. Cook the veggies for about 5 minutes or until they start to soften. Once they are softened, add in the garlic and cook for about 1 to 2 minutes or until the garlic becomes fragrant.

Add the remaining ingredients. Once the garlic smells good, add in the rest of the ingredients and give it a quick stir. Cancel SAUTE mode.

Turn up the pressure. Lock the lid of the Instant Pot on and set the valve to SEALING. Cook on high pressure for 15 minutes and allow the pressure to naturally release for 15 minutes once the timer beeps.

Release the pressure and serve. Once the 15 minutes of natural venting are done, turn the valve to VENTING to release the remaining pressure. Take the lids off and add in salt and pepper to taste. Serve it hot and enjoy.

Instant Pot Vegetable Soup perfect Winter soup recipe made in a pressure cooker

What are the Best Vegetables to Put In Soup? 

We use frozen veggies for ease of use. They are all precut and mostly bite sized already so no extra prep work needed. We usually look for mix bags, but you can use individually packed veggies as well, just take some from each bag.

You can also use fresh veggies if you prefer. Just keep in mind, if you are in a hurry, you’ll need to clean, peel, and cut the veggies before adding them to the soup.

Some of our favorite veggies to use include:

  • carrots
  • potatoes
  • green beans
  • english peas
  • onions
  • celery
  • corn 
  • lima beans
  • okra
  • cauliflower
  • broccoli
  • mushrooms 
  • squash
  • zucchini

Mix and match the veggies you use to match your preferences.

Can I Add Meat to this Soup? 

You can definitely add meat to the soup if you want to for some extra protein. You can add leftover chicken or even shred rotisserie chicken in this. Or, if you have left over roast beef, you could add that in too.

Other options include browning up ground beef, turkey, or chicken and adding them in. You can season them with salt and pepper, garlic, and Italian seasonings to match the flavor in the soup, or you can try to mix it up a bit with other flavors.

Instant Pot Vegetable Soup is an easy Fall Instant Pot recipe

How to Freeze It 

The key to freezing the soup is to let it cool completely first. Once it is cool, pour it into freezer safe container(s) or into freezer safe bags. You can store it in the freezer for up to 3 months. 

When you are ready to eat, let it defrost in the fridge. Then heat it on the stove or in the microwave.

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Easy Recipes and Simple Entertaining Ideas!

Servings: 10
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins

Instant Pot Vegetable Soup

Instant Pot vegetable soup is a delicious, comforting soup you can make right in the pressure cooker. Perfect for a vegetarian lunch or dinner any day of the week.

Ingredients

  • 1 tablespoon Olive oil
  • 3.5 ounces Onion, diced
  • 3.5 ounces Celery, finely diced
  • 3.5 ounces Carrot, finely diced
  • 1 clove Garlic, minced
  • 15 ounces (1 can) Diced tomatoes
  • 15 ounces (1 can) Tomato sauce
  • 6 cups Vegetable broth
  • 16 ounces Frozen mixed vegetables, make sure it is the kind that includes carrots, potatoes, green beans, corn, and lima beans. Bonus points if it includes okra!
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 2 teaspoons Italian Seasoning

Instructions

  • Set Instant Pot to SAUTE and add olive oil followed by onion, celery, and carrots. Cook for 5 minutes to soften vegetables. Add garlic and continue to cook for 1-2 minutes.
  • Add the rest of the ingredients to the pot and stir together.
  • Lock lid in place and turn valve to SEALING. Cook at high pressure for 15 minutes then do a natural release for 15 minutes.
  • Turn valve to VENTING and release any remaining steam. Unlock lid and add salt and pepper to taste.
  • Enjoy!

Nutrition

Serving: 8ounces, Calories: 77kcal, Carbohydrates: 14g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Sodium: 1001mg, Potassium: 394mg, Fiber: 4g, Sugar: 5g, Vitamin A: 4547IU, Vitamin C: 13mg, Calcium: 46mg, Iron: 1mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Main
Cuisine: American
Keyword: instant pot vegetable soup