Instant Pot Vegetable Soup is hearty, healthy, and bursting with flavor. The whole recipe is made in one pot, so clean up is a breeze.
This is actually the first soup recipe I’ve made in my Instant Pot. In the past, I’ve mostly used mine for beans and rice.
I decided to take the dive and branch out to a soup recipe, and this easy vegetable soup is a WINNER!
You’ll love this Instant Pot vegetable soup because it’s…
- Super simple
- Made in one pot
- Veggie-packed
- Full of flavor
- Hearty
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How to make easy vegetable soup
A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.
There are so many things I love about this veggie soup! Not only is it super delicious but it’s so simple anyone can make it.
With a lot of vegetables and a few spices, this vegan soup comes together for the whole family to enjoy in less than an hour.
Begin by chopping and dicing all of the veggies. You really can use any vegetables preferred. Some of my favorites are:
- corn
- green peas
- green beans
- cabbage
- tomatoes
- celery
- bell pepper
- onions
- garlic
- potatoes
- carrots
I am often asked what knives I use and recommend for cooking, and my favorite brand is Victorinox Swiss Army Cutlery. Yes, that’s the same company that makes the Swiss Army Knife. These knives come with a lifetime guarantee and are very reasonably priced. I absolutely love mine.
Regular green cabbage is probably the most popular type to use in vegetable soup, but I also love to sometimes add napa cabbage which is an Asian variety.
Next, set the Instant Pot to Saute and add the diced onion and approximately 1/4 cup veggie broth. Cook, stirring occasionally until the onion begins to brown in about 5 minutes.
Add the rest of the veggie broth and scrape up the brown parts from the bottom. I have found that a silicone high heat resistant spatula works great for this.
Next, add the tomato paste and combine well. Make sure the paste dissolves into the broth nicely. Then, add all of the other ingredients.
Put the lid on your pot, turn the valve to Sealing, and select Manual. Set for 7 minutes of cooking time.
Once it finishes cooking, let the pressure release naturally for 15 minutes. After that time, turn the valve to Vent to release the rest of the pressure before opening.
Adjust seasonings such as salt and pepper (and even the others) to tastes preferences if needed. Remove the bay leaves before serving.
Try serving this with my Cornbread recipe for a full hearty meal.
Stovetop cooking directions
This recipe can alternatively be made on the stovetop by simply sauteeing the onions and garlic in about 1/3 cup veggie broth in a large stockpot.
Add all other ingredients and allow to simmer on medium-high heat for approximately 30 minutes.
Crockpot instructions
Place all ingredients in crockpot and allow the soup to cook on HIGH for approximately 5 hours or set to LOW for about 8 hours.
Your Instant Pot Questions Answered:
Q: How long do you cook vegetable soup in an Instant Pot?
A: For this recipe, I found that 7 minutes on Manual with a 15-minute natural release was perfect for cooking the potatoes and other veggies. If you want to speed up that time, you could cook for about 12 minutes and to a fast release.
Q: Can you freeze this soup?
A: Yes, this soup freezes well. Just allow it to cool and place it in an airtight container before freezing.
Q: How much liquid do you put in an Instant Pot for soup?
A: For about 6 servings, I add approximately 5 cups of veggie broth plus a can of fire-roasted tomatoes including the juice.
Other Instant Pot recipes
Best Instant Pot Vegetable Soup
Instant Pot Soup is hearty, healthy, and bursting with flavor. The whole recipe is made in one pot, so clean up is a breeze.
Ingredients
- 1 cup onion, diced
- 3 garlic cloves, minced
- 2 cup cabbage, chopped
- 2 cups potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1/2 cup red bell pepper, diced
- 1 cup green beans (canned or raw)
- 1/2 cup frozen corn
- 1/2 cup frozen green peas
- 1 (15 oz) can fire-roasted tomatoes
- 1 (15 oz) can red kidney beans, drained and rinsed (or 1.5 cups freshly cooked)
- 1 Tbsp tomato paste
- 1 tsp soy sauce or amino acids for gluten-free
- 5 cup veggie broth
- 2 tsp Italian seasoning
- 1 tsp smoked paprika
- 2 bay leaves
- pinch red pepper flakes
- 1.5 tsp salt (or to taste preference)
- fresh chopped parsley for topping (optional)
Instructions
- Begin by chopping and dicing all of the veggies. You really can use any vegetables preferred. You don't have to use all of the vegetables I've listed above but can mix and match to suit personal preferences. I did use all of the above in my version.
- Next, set the Instant Pot to Saute and add the diced onion and approximately 1/4 cup veggie broth. Cook, stirring occasionally until the onion begins to brown in about 5 minutes.
- Add the rest of the veggie broth and scrape up the brown parts from the bottom.
- Next, add the tomato paste and combine well. Make sure the paste dissolves into the broth well. Then, add all of the other ingredients.
- Put the lid on your pot, turn the valve to Sealing, and select Manual. Set for 7 minutes of cooking time.
- Once it finishes cooking, let the pressure release naturally for 15 minutes. After that time, turn the valve to Vent to release the rest of the pressure before opening.
- Adjust seasonings such as salt and pepper (and even the others) to taste preferences if needed. Remove the bay leaves before serving.
- Try serving this with my Cornbread recipe for a full hearty meal.
Stovetop Instructions:
This recipe can alternatively be made on the stovetop by simply sauteeing the onions and garlic in about 1/3 cup veggie broth in a large stockpot.
Then add all other ingredients and allow to simmer on medium-high heat for approximately 30 minutes.
Crockpot Instructions:
Place all ingredients in crockpot and allow the soup to cook on HIGH for approximately 5 hours or set to LOW for about 8 hours.
Notes
Detailed instructions,in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 187Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gSodium: 315mgCarbohydrates: 39gFiber: 10gSugar: 10gProtein: 9g
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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