A classic and hearty recipe, this Instant Pot Vegetable Soup is made with simple everyday ingredients you probably already have in your kitchen. Healthy, comforting, and full of incredible flavor, this is an easy vegetarian soup that is ready in a flash. You and your family will love how nourishing this vegetable soup is.
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👩🏻🍳 Why You'll Love This Recipe
Thanks to the Instant Pot, this soup comes together so effortlessly. Light but filling, this Instant Pot vegetable soup is perfect for a cold winter day. Soup season is in full swing in my household and I've been making this veggie soup on repeat with kitchen staples.
I'm definitely obsessed with my Instant Pot and love how you can make so many cozy meals like this Instant Pot Chicken Stroganoff and Instant Pot Meatballs without having to babysit a pot on the stove. All you have to do is some stirring and the Instant Pot does the rest for this soup.
This soup is so flavorful and easy to make in only a few simple steps. All you need are a few wholesome ingredients and you'll have this vegetable soup ready in no time.
Even though it's filled with vegetables, your family won't hesitate to polish off their bowl. It's so good that no one will even complain about the veggies!
🥘 Ingredients Needed
- oil - you can use any neutral oil you prefer. I like olive oil.
- mirepoix - as the base of the vegetable soup, you'll need onions, carrots, and celery.
- garlic - the more garlic, the merrier! I don't recommend buying pre-minced garlic.
- seasoning - I season the soup with dried oregano, thyme, salt, and pepper.
- broth - to keep this vegetarian friendly, I use vegetable broth. You can also use chicken broth.
- potatoes - I dice russet potatoes into small bite-sized pieces so they cook through in the set amount of time.
- canned diced tomatoes - I use canned diced tomatoes but canned whole tomatoes will work as well.
- navy beans - for added nutrition and to make the soup more hearty, I added navy beans to it.
- spinach - I prefer baby spinach as it's more tender than regular spinach. However, both can be used.
- peas - for an extra of vegetables, I add frozen peas. Feel free to add as much as you like as it's stirred in ad the end.
- corn - just like the peas, you can add as much or as little as you'd like as they're stirred in at the end.
🔪 Instructions
- On SAUTE mode, add the oil and then add the onions, celery, carrots, and minced garlic. Saute for 2 to 3 minutes.
- Add the seasonings and continue to saute for another minute.
- Add the beans, potatoes, and diced tomatoes to the pressure cooker.
- Add in the vegetable broth.
- Close the lid and pressure cook on HIGH for 5 minutes. Quick release (or NPR) when done.
- Add chopped spinach, peas, and corn to the pressure cooker.
- Stir to combine.
- Serve immediately. Garnish with fresh herbs if desired.
👪 FAQs
Natural Pressure Release (NPR) means you just wait for the metal pin in your lid to drop instead of doing a quick release to get all the steam out of your Instant Pot. This method is great for soups as it decreases the odds of the soup spewing out of the pot.
You could freeze this but keep in mind that the texture of the potatoes may change upon reheating.
You can reheat this vegetable soup on the stovetop, in the microwave, or on saute mode.
💭 Other Helpful Tips
- Looking for a shortcut? Use frozen diced onions, diced carrots, and frozen diced potatoes.
- You can use canned peas and corn or frozen peas and corn. Both are great for this soup.
- Chickpeas make for a great addition to the soup and adds additional protein.
- Leftovers can be stored for up to 5 days in an airtight container in the fridge.
- The soup doesn't cook in only 5 minutes. The soup will take 15 to 20 minutes to come up to pressure before the countdown from 5 minutes starts.
- I like to quick release this soup but you can natural pressure release if you prefer. Since this is a vegetable soup, you don't really have to worry about over cooking it, especially as the less hearty vegetables (spinach and peas) are stirred in at the end.
📖 Variations
- Instead of navy beans, you can use black beans or pinto beans.
- Feel free to add additional vegetables such as zucchini, broccoli, and cauliflower.
- Spinach can be swapped for kale or another leafy green.
- Instead of regular diced tomatoes, you can use fire-roasted diced tomatoes.
🥗 Suggested Side Dishes
If you're looking for some sides to go with this Instant Pot Vegetable Soup, try my Easy Roasted Brussels Sprouts and Carrots, Sauteed Potatoes, or Roasted Brussels Sprouts with Garlic. They're super easy to make and come together quickly. They can be made ahead of time as well and reheated while the vegetable soup is cooking!
🍞 Soup Recipes
- Instant Pot Lentil Soup - Healthy, hearty, and loaded with vegetables, this Instant Pot Lentil Soup recipe comes together quickly and easily thanks to the pressure cooker.
- Instant Pot Cheeseburger Soup - Warming, hearty, and full of flavor, this Instant Pot Cheeseburger Soup is creamy and so cozy.
- Butternut Squash and Carrot Soup - Silky smooth and delicious, Butternut Squash and Carrot Soup makes the whole house so fragrant as it cooks!
Instant Pot Vegetable Soup
📋 Recipe Card
Instant Pot Vegetable Soup
Equipment
Ingredients
- 1 tablespoon oil
- 1 small onion diced
- 2 carrots peeled and diced
- 2 celery diced
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 russet potatoes peeled and diced
- 1 can diced tomatoes
- 1 can navy beans rinsed and drained
- 5 cups vegetable broth
- 8 oz spinach roughly chopped
- 1 cup frozen peas
- 1 cup corn
Instructions
- On SAUTE mode, add the oil and then add the onions, celery, carrots, and minced garlic. Saute for 2 to 3 minutes.1 tablespoon oil, 1 small onion, 2 carrots, 2 celery, 3 cloves garlic
- Add the seasonings and continue to saute for another minute.1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon salt, ½ teaspoon pepper
- Add the beans, potatoes, and diced tomatoes to the pressure cooker.2 russet potatoes, 1 can navy beans, 1 can diced tomatoes
- Add in the vegetable broth.5 cups vegetable broth
- Close the lid and pressure cook on HIGH for 5 minutes. Quick release (or NPR) when done.
- Add chopped spinach, peas, and corn to the pressure cooker.8 oz spinach, 1 cup frozen peas, 1 cup corn
- Stir to combine.
- Serve immediately. Garnish with fresh herbs if desired.
Notes
- Use frozen diced onions, diced carrots, and frozen diced potatoes to save time on prepping.
- You can use canned peas and corn or frozen peas and corn. Both are great for this soup.
- Chickpeas make for a great addition to the soup and add additional protein.
- Store leftover soup for up to 5 days in an airtight container in the fridge.
- The soup will take 15 to 20 minutes to come up to pressure before the countdown from 5 minutes starts.
- I like to quick release this soup but you can natural pressure release if you prefer. As the less hearty vegetables (spinach and peas) are stirred in at the end, you don't have to worry about over cooking it,
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Carmy is the blogger behind Carmyy.com and Onepotonly.com where she shares simple delicious recipes that are family friendly and easy to make! You can find her on Instagram and TikTok when she's not on her blog!
Stacey
What a tasty way to eat a ton of vegetables. I like the idea of adding chickpeas as you suggested. I will have to give that a try!
Tania
This is such a delicious and comforting soup, perfect for the colder weather we've been having in the UK!
Ieva
Simple and easy to make. It's definitely one of our go-to weekend soups! Thanks for the recipe! 🙂
Priya Srinivasan
That bowl of soup looks so warm and comfy!! I love cooking in my IP and this veggies loaded soup looks just the perfect recipe to try next!
Gail Montero
I love that this is such an accessible, convenient, and tasty recipe for days when I don't know what to make!