Best Instant Pot Vegetable Soup
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. It is so delicious for all types of eaters! We’ve also included instructions for the stovetop and your crockpot.
This Instant Pot vegetable soup is a quick, delicious, and nourishing meal that’s vegan, oil-free, and packed with fresh veggies and bold flavors. It’s a perfect, healthy option for a satisfying, plant-based lunch or dinner in under 45 minutes!
We have more delicious vegan soup recipes on this website like our vegetable barley soup, this Mexican bean tortilla meatless soup, and my French onion vegan soup.
Reasons you will love this soup
- Quick and Easy – This vegan Instant Pot vegetable soup is ready in under 45 minutes, making it perfect for busy weeknights.
- Oil-Free and Healthy – It’s a nutritious, oil-free recipe loaded with fresh vegetables, making it a light yet satisfying meal.
- Rich in Flavor – Despite being simple, this soup is bursting with natural, hearty flavors thanks to the pressure cooking that locks in taste and nutrients.
- Customizable and Versatile – You can easily swap in your favorite veggies or add beans and grains for a more filling, personalized dish!
Ingredients you will need
- Potatoes- Add a creamy texture and make the soup heartier and more satisfying. Potatoes release natural starch as they cook, thickening the broth slightly while soaking up the flavors of the spices and vegetables.
- Onions- Essential in vegetable soup because they add depth, sweetness, and a rich, savory base flavor. As they cook, onions release natural sugars, which enhance the overall taste and balance out the acidity of ingredients like tomatoes.
- Vegetables- Cabbage, carrots, celery, bell peppers, green beans, and corn are some of the veggies I like to include, but you can use any variety preferred.
- Tomatoes- Using fire-roasted tomatoes in vegetable soup adds a rich, smoky flavor that elevates the overall taste of the dish. The roasting process caramelizes the tomatoes, giving them a slightly sweet, charred essence that enhances the savory elements of the soup.
- Seasonings- Tomato paste, Italian seasoning, smoked paprika, and bay leaves add depth and flavor.
How to make Instant Pot vegetable soup
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Peel and dice the vegetables you plan to use. Potatoes, onions, garlic, carrots, celery, bell peppers, green peas, and corn are some of the veggies I like to include, but you can use any variety preferred.
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.
STEP #2: 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.
STEP #3: 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.
STEP #4: 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 completely plant-based oil-free 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 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.
Frequently Asked Questions
Yes! Frozen vegetables work great in Instant Pot vegetable soup. They save prep time and cook quickly, making the soup just as flavorful and nutritious as using fresh veggies.
Absolutely! You can add grains like quinoa or pasta to make the soup heartier. Just adjust the cooking time to prevent overcooking the grains, or cook them separately and stir them into the soup after pressure cooking.
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.
Store it in an airtight container in the refrigerator for up to 5-7 days. It freezes well too. Reheat on the stovetop or in the microwave, adding a little water or broth if needed to thin it out.
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
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Best Instant Pot Vegetable Soup
Ingredients
- 1 cup onion diced
- 3 cloves garlic 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
Nutrition
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.
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…
Thank you Terri for another delicious recipe.
I made this in my IP. Left out the bell pepper, and added broccoli, kale and parsnips.
I didn’t have Italian seasoning so I did a Google search and made my own. This was a flavourful addition to the soup and I’m sure I will find another use for it.
I also added some spicy salsa before eating a bowl full.
A very easy to prepare and and satisfying bowl of soup. This is a keeper.
That sounds absolutely delicious, and I love how you made the recipe your own! Broccoli, kale, parsnips, and a homemade Italian seasoning—what a creative and flavorful twist! I’m so glad it turned out well for you, and the spicy salsa addition sounds like the perfect touch. Thanks so much for sharing your version!
I made this in my crockpot. It is now my favorite vegetable soup recipe. It’s absolutely delicious!
That’s so awesome to hear! Thank you for the great feedback. I’m overjoyed that it’s now your favorite. ♥
Love all your recipes and this one sounds like a winner Have it on my list to try this week.
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
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!
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.
Oh, I love the substitutions you made! That sounds absolutely delish, and I love that you’re already planning to make it again. So awesome!
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.
Hi Joan- Yay! That’s so great to hear. Love that your grandson enjoyed it too.
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!
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. 🙂