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.

Course Main

Cuisine American

Keyword instant pot vegetable soup

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 77kcal

Author Kat Jeter & Melinda Caldwell

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