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Instant Pot Vegetable Soup – Vegan

By Where you get your protein 17 Comments

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Instant Pot Vegetable Soup is a classic homestyle recipe made with simple ingredients. It’s super easy to bring together making it an ideal weeknight dinner. This healthy, flavorful chunky vegetable soup is vegan, vegetarian, gluten free and allergy friendly!

Vegetable Soup in a white bowl with a spoon.

 

Instant Pot Vegetable Soup – a simple and classic recipe

This hearty vegetable based soup is made with kitchen staples such as––

  • potatoes
  • carrots
  • onion
  • celery
  • canned tomatoes

However, feel free to swap out any of the veggies for ones you may need to use up in your fridge.

And, don’t be afraid to play around with the recipe by adding rice, beans or even pasta (see the notes below the recipe for amounts). They’ll add an extra dimension to this classic soup!

 

2 bowls of instant pot vegetable soup.

 

An easy Instant-Pot recipe

This Instant Pot Vegetable Soup comes together in minutes, and is ready just as fast!

Toss all the ingredients right into the IP -no need to sauté any vegetables. Set it to manual/pressure cook for 10 minutes and walk away!

Allow the Instant Pot to naturally release pressure for 5-10 minutes and you’re ready to eat!

pair this vegetable soup with…

  • a garden salad
  • breadsticks
  • crackers
  • crusty artisan bread

 

A white bowl of vegetable soup filled with carrots, celery, tomatoes, onion and potatoes.

 

Why should you make Instant Pot Vegetable Soup?

  • It’s a cinch to bring together.
  • Full of healthy whole food ingredients.
  • Perfect for keeping warm on those cold days.
  • Ingredients are interchangeable to what you have on hand.
  • Great for using up leftover veggies.
  • It’s a fool proof recipe.

 

Vegetable Soup in a white bowl with parsley leaves.

 

This rich and flavorful Instant Pot Vegetable Soup is sure to please even the pickiest of eaters. From adults to kids, this soup delivers a ‘gotta have it’ taste that will keep your Instant Pot busy all winter long.

If you don’t own an instant pot yet, get one here! And in the mean time try the stovetop directions.

 

More warming soup ideas

Hearty Potato Corn Chowder

Vegan Noodle Soup

One-Pot Veggie and Wild Rice Soup

Creamy Potato Cauliflower Soup

 


We’d love to hear from you!

If you loved this recipe, please leave a 5 star rating in the recipe card and share your thoughts in the comments below.  Also, if you snap a photo be sure to share it with us! We love to see your creations! You can find us on Pinterest, Facebook and Instagram.

 

Instant Pot Vegetable Soup - Vegan

Yield: 5 bowls
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Instant Pot Vegetable Soup is a classic homestyle recipe made with simple ingredients. It’s super easy to bring together making it an ideal weeknight dinner. This healthy chunky vegetable soup is vegan, vegetarian, gluten free and allergy friendly!

Ingredients

  • 3 cups vegetable broth
  • 1 and 1/2 cups water
  • 4 garlic cloves minced, or 1 and 1/2 teaspoons garlic powder
  • 1 medium onion, I use sweet vidalia
  • 5 yukon gold potatoes or about 2lbs potatoes of choice
  • 4 celery stalks
  • 4 medium carrots
  • 1 (15oz) can of diced tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon onion powder
  • Handful of fresh parsley, chopped
  • 2 bay leaves
  • salt to taste, I use about 1 and 1/2 teaspoon Himalayan pink salt
  • pepper to taste

Instructions

For the Instant Pot

  1. Roughly chop the vegetables into big chunks.
  2. Add everything to the Instant-Pot. Make sure the liquid is covering the veggies. If you added extra vegetables you may need to increase the broth and seasonings.
  3. Press the manual/pressure cook feature and set the IP to 10 minutes at high pressure.
  4. Allow the soup to naturally release pressure for 5-10 minutes, then turn the steam knob and quick release the remaining pressure.
  5. Carefully open the lid and give the soup a stir.
  6. Serve warm with your favorite breadsticks, side salad, crusty artisan bread or saltine crackers.

Enjoy!

For the Stovetop

  1. Roughly chop the vegetables into big chunks.
  2. Add everything to a large soup pot and bring to a simmer.l
  3. Cover and simmer for 35-45 minutes. Stir occasionally.
  4. The soup is done when the vegetables are soft and the potatoes are tender.
  5. Serve warm with your favorite crackers, breadsticks, side salad, or crusty artisan bread.

Enjoy!

Notes

*Generously measure the seasonings for extra flavor.

*Making this soup ahead of time allows the flavors to really come together enhancing the taste.

*Add a few Tablespoons of tomato paste to increase the tomato flavor.

*If you decide to add pasta to the soup, I suggest using no more than 1/4 cup (1/2 cup for larger pasta), increasing the broth by at least 1 cup and adding in extra seasonings.

*If you decide to add rice to the soup, I suggest using about 1/4 cup, increasing the broth another 1/2 cup and adding in extra seasonings.

Nutrition Information:
Yield: 5 bowls Serving Size: 1 bowl
Amount Per Serving: Calories: 176
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
© Marlena | WYGYP
Cuisine: American / Category: Soup
Instant Pot Vegetable Soup is a classic homestyle recipe great for cold winter nights.  Plus it’s quick to bring together making it an easy weeknight dinner.  This healthy & flavorful chunky vegetable soup is vegan, vegetarian, gluten free and allergy friendly! #vegan #veganrecipes #vegansoup #instantpotsoup #instantpotrecipe #vegetablesoup #instantpot #healthy #dairyfree

Instant Pot Vegetable Soup loaded with carrots, potatoes, onion, tomatoes and celery.

*This post contains affiliate links

Instant Pot Vegetable Soup is a classic homestyle recipe made with simple ingredients.  It’s super easy to bring together making it an ideal weeknight dinner.  This healthy & flavorful chunky vegetable soup is vegan, vegetarian, gluten free and allergy friendly! #vegan #soup #vegetablesoup #easyrecipe #veganrecipe #instantpotrecipe
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Filed Under: All Recipes, Entrées, Gluten-Free, Instant Pot, Soup Tagged With: Instant-Pot, one-pot, soup

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Reader Interactions

Comments

  1. Crystal

    February 7, 2019 at 10:10 am

    Can I just use water instead of veggie broth? I’d like to just negate the extra sodium.. Do you think I can get a decent flavor?? Thank you!
    Reply
    • Where you get your protein

      February 7, 2019 at 12:39 pm

      I think water would be too bland. Maybe try an organic low sodium vegetable broth like this one (affiliate link) and lessen the added salt? Or you can also make your own broth by simmering veggie scraps with a few seasonings for 45 minutes then strain.
      Reply
  2. Brittany

    January 29, 2019 at 8:29 am

    Snow here with frigid cold temps, so definitely not venturing to the grocery store with all my kids. Just threw this recipe together using leftovers from a veggie tray and the last few potatoes in the bag. Turned out perfect and perfect so a cozy indoor kinda day!
    Reply
  3. Poet

    November 14, 2018 at 4:52 am

    I just brought the Instant Pot so I can make healthier meals. This recipe is simple and inexpensive. Thanks so much!
    ★★★★★
    Reply
    • Where you get your protein!

      November 14, 2018 at 10:35 pm

      Thank you! :)
      Reply
  4. Vivian Weigel

    September 21, 2018 at 2:12 pm

    Easy, simple and delicious recipe !
    ★★★★★
    Reply
    • Where you get your protein!

      September 22, 2018 at 9:04 am

      Thank you so much Vivian!
      Reply
  5. Lisa

    August 26, 2018 at 7:12 pm

    Easy, delicious, 3 year old loved it!
    ★★★★★
    Reply
    • Where you get your protein!

      August 31, 2018 at 8:01 pm

      That's awesome Lisa! :)
      Reply
  6. Joanne Simeon

    July 19, 2018 at 4:38 am

    If you add canned beans using the instant pot when do you add them?
    Reply
    • Where you get your protein!

      July 19, 2018 at 10:47 am

      To avoid overcooking the beans, I would suggest adding them in after the soup has cooked (step 5). Then, close the lid and allow the soup to sit on warm for a few minutes. Enjoy Joanne! :)
      Reply
  7. Nicole

    April 21, 2018 at 7:04 am

    I made this soup on the stove top for a quick lunch for my husband and father who were doing some spring outdoor work. I served it with sour dough bread, not much else in the house. They both loved it. My husband said it was even better the next day. I am not vegan so the only thing i changed with chicken broth for the vegetable broth. Solid recipe, I can't wait to check out what else you have.
    ★★★★★
    Reply
    • Where you get your protein!

      April 23, 2018 at 1:09 pm

      That's so great to hear Nicole!! And your husband's right, the leftovers are amazing! :)
      Reply
  8. Caitlin

    February 25, 2018 at 7:34 pm

    Sounds so cozy - and looks so colorful! My kind of soup!
    Reply
    • Where you get your protein!

      February 27, 2018 at 10:07 am

      Thank you Caitlin! It's been my favorite soup lately. It's so easy and tasty! :)
      Reply
  9. Ashley

    February 12, 2018 at 11:30 pm

    I just love a good, wholesome, delicious meal that comes together in minutes. Thanks for sharing this!
    Reply
    • Where you get your protein!

      February 17, 2018 at 5:10 pm

      Enjoy! :)
      Reply

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Welcome! I’m Marlena, the recipe creator behind Where You Get Your Protein! I love spending time in the kitchen cookin’ up delicious vegan comfort foods! Most of the ingredients I use are easy to find or a pantry staple. Stick around and enjoy some amazing vegan food!

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