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 on a cold day. This vegan soup is great for meal prep and a perfect way to use up vegetables in the fridge.
Whether you're new to the Instant Pot or a seasoned user, this Instant Pot vegetable soup recipe is for you.
It's so easy to make, uses simple ingredients you have on hand, and tastes delicious!
This rich and flavorful soup is sure to please even the pickiest of eaters.
It delivers a "gotta have it" taste the whole family will love and will keep your Instant Pot busy all winter long.
Ingredients and substitutions
This homemade vegetable soup uses these simple ingredients.
Vegetable Broth – You can use any vegetable broth you have on hand. For more flavor use vegetable bouillon cubes.
Potatoes – Use Yukon gold or russet potatoes for the best results.
Vegetables – Carrots, yellow onion, and celery make up the vegetables in this veggie soup. Feel free to swap them out or add more veggies such as green beans, baby spinach, or even bell pepper.
Garlic – Garlic is a must. Use fresh garlic if possible, but if you don't have any on hand use garlic powder as a replacement.
Canned tomatoes – Use canned diced tomatoes. You can use plain tomatoes or ones with added seasonings such as Italian seasoning or basil and garlic for more flavor.
Seasonings – Dried oregano, dried thyme, fresh parsley, bay leaves, and salt and pepper are used to season the soup. You can add more seasonings or swap any out.
How to make vegetable soup in the Instant Pot
This Instant Pot soup recipe comes together in minutes.
- To start, roughly chop the veggies into chunks.
- Next, toss all the ingredients into the Instant Pot. No need to sauté the vegetables, but you can if you'd like.
- Then, set the cooking time to 10 minutes using the manual or pressure cook function. Be sure the pressure release valve is in the sealing position, and you're done!
- Once the cooking time is up, allow the Instant Pot to naturally release pressure for 5-10 minutes. Then turn the pressure release valve to the venting position to release the rest of the pressure.
That's it, now it's time to enjoy a big bowl of this comforting soup.
If you don’t own an instant pot yet, get one here! And in the meantime, try the stovetop instructions in the recipe card below.
Pair this soup with a garden salad topped with BBQ ranch dressing and a side of breadsticks.
Or keep it simple and enjoy it with crackers or crusty bread.
Feel free to swap out any of the veggies for seasonal vegetables or ones you may be needing to use up in your fridge.
And, don’t be afraid to play around with the recipe.
Try adding beans for protein. I suggest trying kidney beans, black beans, white beans, or lima beans.
You can even add rice or pasta to the soup (see the notes in the recipe card for amounts). They'll add an extra dimension to this classic soup!
Why you should make this Instant Pot recipe
- It’s an easy recipe to bring together.
- Full of healthy whole food ingredients.
- Perfect for keeping warm on those cold days.
- The ingredients are interchangeable with what you have on hand.
- Great for using up leftover veggies.
- It's a foolproof recipe.
Keep warm with more vegan soups
- Hearty potato corn chowder
- Vegan noodle soup
- One-pot veggie and wild rice soup
- Creamy potato cauliflower soup
- Southwest vegetable soup
We'd love to hear from you!
If you enjoyed this vegan recipe, please leave a 5-star rating in the recipe card and share your thoughts in the comments below.
Or, get the links to new recipes delivered straight to your inbox by signing up for our newsletter. See ya there!
- 3 cups vegetable broth
- 1 and ½ cups water
- 4 garlic cloves, minced (or 1 and ½ teaspoons garlic powder)
- 1 medium yellow onion
- 5 medium yukon gold or russet 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
- ½ teaspoon onion powder
- Handful of fresh parsley, chopped
- 2 bay leaves
- salt to taste, (I use about 1 to 1 and ½ teaspoons Himalayan pink salt)
- pepper to taste
Instant Pot Instructions
- Roughly chop the vegetables into big chunks.
- Add everything to your Instant Pot. Make sure the liquid is covering the veggies. If you added extra vegetables you may need to increase the broth and seasonings.
- Press the manual or pressure cook function and set the IP to 10 minutes at high pressure.
- Allow the soup to naturally release pressure for 5-10 minutes, then turn the pressure release valve to the venting position to release the rest of the pressure.
- Carefully open the lid and give the soup a stir.
- Roughly chop the vegetables into big chunks.
- Add everything to a large soup pot and bring to a simmer. Then cover and simmer for 35-45 minutes, stirring occasionally.
- The soup is done when the vegetables are soft and the potatoes are tender.
Serve warm with your favorite crackers, breadsticks, side salad, or crusty bread.
- To store: Store any leftover soup in an airtight container in the refrigerator for up to 5 days.
- Full flavor: Generously measure the seasonings for extra flavor.
- Make ahead: This recipe is great for meal prep. Making it ahead of time allows the flavors to really come together enhancing the taste.
- For more tomato flavor: Add a few Tablespoons of tomato paste to increase the tomato flavor.
- Adding pasta: If you decide to add pasta to the soup, I suggest using no more than ¼ cup (½ cup for larger pasta), increasing the broth by at least 1 cup, and adding in extra seasonings.
- Adding rice: If you decide to add rice to the soup, I suggest using about ¼ cup, increasing the broth by another ½ cup, and adding in extra seasonings.
Nutrition Information:Yield: 5 Serving Size: 1 bowl
Amount Per Serving: Calories: 240Total Fat: 1gCarbohydrates: 54gFiber: 7gSugar: 6gProtein: 7g
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
More Instant Pot Recipes
Where You Get Your Protein is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Where You Get Your Protein will receive a small commission from the purchase at no additional cost to you.