Instant Pot Vegetable Soup Recipe
A nourishing and colorful vegetable soup cooked fast in the Instant Pot. Perfect for quick weeknight meals and loaded with flavor!
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Why I Keep This Instant Pot Veggie Soup In My Back Pocket
There’s really nothing better than walking into the kitchen and knowing dinner will be on the table in under 30 minutes. That’s exactly what makes this Instant Pot hearty vegetable soup a near constant for me, especially when I want to eat healthy but have zero patience for complicated recipes after a long day.
The best part about this soup is just how customizable it is. Grab whatever is in your crisper drawer—throw in squash, peas, or even some leafy greens like spinach or kale at the end. Seasoning with thyme and basil brings a homestyle flavor that’s both classic and comforting.
What do I like pairing this soup with?
Here are some of my favorite combos:
- with a grilled cheese or crusty sourdough on the side
- topped with extra herbs or even a dollop of pesto
- a squeeze of lemon for brightness at the end
Don’t be afraid to make this your own. Use what’s in season or up the protein with a can of beans stirred in after pressure cooking. However you choose, this is a go-to for easy, healthy eating.
Instant Pot Hearty Vegetable Soup
A quick, healthy vegetable soup brimming with carrots, potatoes, green beans, and tomatoes, cooked fast in an Instant Pot.
Ingredients
Instructions
- 1
Set the Instant Pot to 'Sauté' mode. Add olive oil, onion, and garlic, cooking until the onion is translucent (about 3-4 minutes).
- 2
Add the carrots, potatoes, green beans, diced tomatoes, vegetable broth, thyme, basil, salt, and pepper. Stir to combine.
- 3
Close the lid and set the valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' and set the timer for 5 minutes.
- 4
Once cooking is complete, carefully quick-release the pressure by turning the valve to 'Venting'.
- 5
Open the lid, stir the soup, and adjust seasoning if necessary. Ladle into bowls and garnish with fresh parsley if desired.
Notes
Substitute your favorite vegetables or add leafy greens like spinach or kale for extra nutrients.
To add extra protein, stir in a can of drained beans after pressure cooking.
Taste and adjust seasoning after cooking to suit your preference.
Nutrition Facts
Serves: 6 bowls
Calories Per Serving: 150
Frequently Asked Questions About This Recipe
Yes, you can freeze this vegetable soup. Let it cool completely, then transfer to airtight containers or freezer bags. It will keep in the freezer for up to 3 months.
For extra protein, add cooked legumes such as white beans, chickpeas, or lentils after pressure cooking, or stir in cubes of tofu.
Absolutely! This soup is highly customizable. Use what you have—zucchini, peas, corn, squash, or leafy greens like spinach and kale all work well.
Yes, as written this recipe is both gluten-free and vegan. Be sure to use gluten-free vegetable broth if you are strictly gluten-free.
Stored in an airtight container, the soup will keep in the refrigerator for up to 4 days.
