Instant Pot Vegetable Soup Recipe
If you’re craving a cozy, vibrant, and downright delicious way to fill your bowl with vegetables, look no further than this Instant Pot Vegetable Soup Recipe. It’s a weeknight lifesaver that brings together garden-fresh colors, soulful flavors, and hearty, feel-good nourishment — all thanks to the magic of the Instant Pot. Whether you’re cooking for family, meal-prepping for the week, or just trying to eat a little lighter, this is the soup that keeps everyone coming back for seconds.
Ingredients You’ll Need
Let’s talk ingredients! Each one in the Instant Pot Vegetable Soup Recipe is a purposeful player, adding depth, color, and texture to your final bowl. These basic staples transform into something extraordinary when cooked together under pressure, so don’t overlook any single element.
- Olive oil (2 tablespoons): Gives the soup a silky base and boosts the flavor of sautéed veggies.
- Medium onion, chopped (1): Starts the flavor foundation with a bit of sweetness and bite.
- Garlic, minced (3 cloves): Adds a fragrant kick that enhances every other vegetable in the pot.
- Carrots, sliced (3): Bring natural sweetness and a beautiful pop of orange.
- Celery stalks, sliced (2): Offer crunch and subtle savory balance.
- Zucchini, diced (1): Softens nicely in the broth, soaking up all the delicious herb flavors.
- Green beans, trimmed and cut (1 cup): Stay crisp-tender, adding a cheery green color and substance.
- Canned diced tomatoes with juice (14.5 oz): Lend tanginess, bright acidity, and lovely red color.
- Vegetable broth (4 cups): The soup’s backbone — choose a good one for maximum flavor.
- Water (1 cup): Lightens the broth just enough for a perfectly sip-able consistency.
- Dried basil (1 teaspoon): Brings a sweet, aromatic note that whispers of summer.
- Dried oregano (1/2 teaspoon): Classic Mediterranean flavor, grounding everything together.
- Thyme (1/2 teaspoon): Adds earthiness and a subtle floral taste.
- Salt (1/2 teaspoon): Balances flavors; adjust to your preference.
- Black pepper (1/4 teaspoon): A gentle kick that wakes up the palate.
- Cabbage or spinach, chopped (1 1/2 cups): Wilts beautifully at the end for a dose of healthy greens.
- Frozen peas or corn (1 cup, optional): Extra sweetness and color, especially loved by kids!
- Lemon juice (juice of 1/2 lemon, optional): Adds a zippy, fresh brightness right before serving.
How to Make Instant Pot Vegetable Soup Recipe
Step 1: Sauté Aromatics
Start by turning your Instant Pot to Sauté mode and pour in the olive oil. Once heated, add the chopped onion and give it a quick 2-3 minute sauté until softened. This first step is all about building up an oniony sweetness as the flavor base — trust me, you’ll taste the difference in every bite.
Step 2: Add Core Vegetables
Toss in the garlic, carrots, celery, zucchini, and green beans. Keep stirring and let the veggies mingle for another 2 minutes. The gentle pre-cook brings out color and aroma, coaxing even more flavor into the soup before the big pressure cook.
Step 3: Add Liquids and Seasonings
Hit Cancel to turn off Sauté. Now, pour in the diced tomatoes (with all their lovely juices), vegetable broth, and water. Sprinkle in the basil, oregano, thyme, salt, and black pepper. Stir everything together really well to evenly distribute those herbs and spices.
Step 4: Pressure Cook
Lock the Instant Pot lid and set the valve to sealing. Cook on Manual (High Pressure) for just 5 minutes. It may seem short, but that’s the beauty of the Instant Pot Vegetable Soup Recipe — everything comes together incredibly fast, with veggies perfectly tender but not mushy.
Step 5: Quick Release & Finish Greens
When the timer beeps, do a quick release of pressure. Carefully open the lid and stir in the chopped cabbage or spinach, and the peas or corn if you like. Let the soup sit (lid off) for about 5 minutes. The residual heat gently wilts the greens and brings every ingredient to the perfect texture. Finish with a squeeze of lemon to brighten up all the flavors, if desired.
How to Serve Instant Pot Vegetable Soup Recipe
Garnishes
Let’s be honest: the right garnish takes this bowl over the top! A sprinkle of chopped fresh parsley or basil, a scattering of cracked black pepper, or even a dusting of shredded vegan parmesan can make your Instant Pot Vegetable Soup Recipe totally irresistible. For a little crunch, try toasted croutons or pumpkin seeds.
Side Dishes
Soup and bread are basically soulmates! Serve this bowl with a crusty baguette, chewy ciabatta, or a slice of rustic sourdough for dunking. For a lighter pairing, a crisp green salad dressed in lemon vinaigrette is a bright and refreshing complement that doubles down on veggies.
Creative Ways to Present
Turn your soup into a show-stopper by serving it in bread bowls or pouring into big, deep mugs for sipping soup-on-the-go. For family gatherings, set up a “soup bar” where everyone can choose their favorite garnishes and toppings. The Instant Pot Vegetable Soup Recipe also looks gorgeous when topped with microgreens or edible flowers — perfect for a dinner party!
Make Ahead and Storage
Storing Leftovers
Refrigerate any leftover soup in an airtight container, and you’ll have a nourishing meal ready to go for up to 5 days. The flavors actually get better after a night in the fridge, making this Instant Pot Vegetable Soup Recipe a true meal-prep hero. Just be sure to let the soup cool completely before storing, to keep everything at its best.
Freezing
This soup freezes beautifully! Portion cooled soup into freezer-safe containers, leaving a little room at the top for expansion. Store for up to 3 months. When you’re ready for a cozy bowl, thaw overnight in the fridge, then gently reheat. It’s a lifesaver for busy weeks or whenever you want instant comfort.
Reheating
To reheat, simply microwave individual servings or warm in a saucepan over medium heat, stirring occasionally until piping hot. If it has thickened up in the fridge or freezer, add a splash of broth or water to bring it back to the perfect consistency. Garnish fresh and enjoy!
FAQs
Can I use different vegetables in the Instant Pot Vegetable Soup Recipe?
Absolutely! This soup is all about flexibility. Feel free to swap in whatever veggies you have on hand. Bell peppers, potatoes, sweet potatoes, or even kale can step in for any of the listed ingredients. Just keep the cut size consistent for even cooking.
How do I add protein to this soup?
For extra protein without fuss, stir in a can of drained beans (like cannellini or chickpeas) or a cup of cooked lentils after pressure cooking. Tofu cubes or even a scoop of cooked quinoa also work beautifully and keep it plant-based.
Is this Instant Pot Vegetable Soup Recipe gluten-free?
Yes! All the ingredients in the core recipe are naturally gluten-free. As always, double-check your broth and any store-bought garnishes for hidden gluten if needed.
Can I double this recipe in my Instant Pot?
You can, as long as you don’t exceed your Instant Pot’s maximum fill line. If doubling, keep in mind that pressure build and release times may be a bit longer, but the 5-minute cook time stays the same.
How do I keep the vegetables from getting mushy?
The quick 5-minute high-pressure cook is designed to keep veggies tender but not overdone. Be sure to quick release and add delicate greens or peas at the end. Cutting vegetables into uniform sizes also helps everything cook up just right.
Final Thoughts
If you want a bowl of pure veggie comfort that fits into any weeknight routine, the Instant Pot Vegetable Soup Recipe deserves a spot at the top of your must-try list. Pull out your pressure cooker, toss in those colorful veggies, and get ready to enjoy soup that tastes like it simmered all day — in a fraction of the time!
Print
Instant Pot Vegetable Soup Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegan, Gluten-Free
Description
This Instant Pot Vegetable Soup is a hearty and flavorful dish packed with a variety of colorful veggies and aromatic herbs. It’s a quick and easy recipe that’s perfect for a cozy meal.
Ingredients
Vegetable Soup:
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 3 carrots (sliced)
- 2 celery stalks (sliced)
- 1 zucchini (diced)
- 1 cup green beans (trimmed and cut)
- 1 (14.5 oz) can diced tomatoes (with juice)
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups chopped cabbage or spinach
- 1 cup frozen peas or corn (optional)
- juice of 1/2 lemon (optional)
Instructions
- Prepare Ingredients: Sauté onion in olive oil. Add garlic, carrots, celery, zucchini, and green beans.
- Cook Vegetables: Add tomatoes, broth, water, herbs, salt, and pepper. Pressure cook for 5 minutes.
- Finish Soup: Stir in cabbage/spinach, peas/corn, and lemon juice. Serve hot.
Notes
- You can customize this soup with your favorite vegetables.
- For added protein, consider incorporating beans or lentils.
- Leftovers can be stored in the fridge for up to 5 days or frozen.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (plus pressure build and release)
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 140
- Sugar: 6g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
