Best Instant Pot Vegetable Soup

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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.

white bowl full of vegetable soup with spoon and cornbread in cast iron skillet

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!

ladle of vegetable soup over instant pot

You’ll love this Instant Pot vegetable soup because it’s…

  • Super simple
  • Made in one pot
  • Veggie-packed
  • Full of flavor
  • Hearty

How to make easy vegetable soup

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

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.

diced potatoes, red bell pepper, celery, carrots, onion, garlic

Vegetable ingredients

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 which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.

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.

napa cabbage on cutting board with knife

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.

instant pot with sauteed onions

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.

instant pot with soup broth

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.

veggie soup in blue bowl with instant pot in background

Stovetop cooking directions

This recipe can alternatively be made on the stovetop by simply sauteeing the onions and garlic in about 1/3 cup of 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 the 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? 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? 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? For about 6 servings, I add approximately 5 cups of veggie broth plus a can of fire-roasted tomatoes including the juice.
white bowl full of vegetable soup with spoon and cornbread

Other Instant Pot recipes

This post may contain affiliate links. Read my full disclosure here.

3 bowls of vegetable soup with instant pot and cornbread in background
4.44 from 16 votes

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.
Prep: 20 minutes
Cook: 7 minutes
Additional Time 15 minutes
Total: 42 minutes
Servings: 6 servings

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 tablespoon tomato paste
  • 1 teaspoon soy sauce or amino acids for gluten-free
  • 5 cup veggie broth
  • 2 teaspoon Italian seasoning
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • pinch red pepper flakes
  • 1.5 teaspoon 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 a crockpot and allow the soup to cook on HIGH for approximately 5 hours or set to LOW for about 8 hours. 
     

Video

Notes

Detailed instructions,in-process photos, and my personal helpful tips can be found in the article above.
Your Instant Pot Questions Answered:
  1. Q: How long do you cook vegetable soup in an Instant Pot? 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.
  2. Q: Can you freeze this soup? Yes, this soup freezes well. Just allow it to cool and place it in an airtight container before freezing.
  3. Q: How much liquid do you put in an Instant Pot for soup? For about 6 servings, I add approximately 5 cups of veggie broth plus a can of fire-roasted tomatoes including the juice.

Nutrition

Serving: 1g | Calories: 187kcal | Carbohydrates: 39g | Protein: 9g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 315mg | Fiber: 10g | Sugar: 10g

Disclaimer

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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About Terri Edwards

Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy.  I’m so glad you’re here! Read More…

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9 Comments

  1. I wanted to make something super healthy today and this certainly fit the bill! It is also delicious; so flavorful! The only thing I did differently was to use kale instead of cabbage. I did the stove top method since I don’t have an Instant Pot. Will definitely make again. Thanks Terri!

    1. Hi Dorothy- YAY! I’m so glad that you enjoyed the soup, and kale is an excellent sub for the cabbage. Thank you for letting me know you loved it enough to make it again. 🙂

  2. Thanks Terri! This made a very flavorful soup, even my grandson(who doesn’t like to eat soup) said it was good. This is on my “WILL FIX AGAIN” list! I also fixed it on the stove since I have no instant pot.

  3. This was delicious! I used canned corn and sweet peas, left out the bell pepper, and switched from the kidney beans to garbanzo beans. I will make this again and again.

  4. Love this soup. The Flavor is really tasty. Especially next day more intense. I made it first on stove. Now I am making it in pressure cooker. Thank you for this receipe. I enjoy many of your receipes ….from canada. Debbie

    1. Hi Debbie- I am a soup-lover too, especially with this cold weather we’re having right now in Western North Carolina. Thanks so much for the great tip (about even more flavor the next day) and for the great feedback. I’m so glad you liked the soup. Thank you for following!

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