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!
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.
Ingredients
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!
An easy-to-make 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!
If you don’t own an instant pot yet, get one here! And in the meantime, try the stovetop directions in the recipe card below.
pair this vegetable soup with...
- a garden salad
- breadsticks
- crackers
- crusty artisan bread
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 foolproof recipe.
Keep warm with these vegan soups
- 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
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 teaspoons Himalayan pink salt)
- pepper to taste
Instructions
For the Instant Pot
- 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/pressure cook feature and set the IP to 10 minutes at high pressure.
- Allow the soup to naturally release pressure for 5-10 minutes, then turn the steam knob and quick release the remaining pressure.
- Carefully open the lid and give the soup a stir.
- Serve warm with your favorite breadsticks, side salad, crusty artisan bread or saltine crackers.
Enjoy!
For the Stovetop
- 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 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 bowlAmount 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.**
Michelle
So Good! I used my own garden tomatoes instead of canned, because I have a million right now. I also was out of Oregano so I used Italian seasoning instead, it worked great. So thankful for this quick recipe that taste like you simmered it all day!
Marlena Luna
What a great use for your garden tomatoes! I'm so glad you enjoyed the soup!
Youvanna
This recipient is delicious! I made this and followed the recipient exactly (which is not easy for me to do), and it came out great! It was filling and super flavorful. I even had some right out of the fridge the next day I will 100% make again. Even my non-vegan boyfriend loved it. Thank you for sharing your recipe!
Frances
Have you tried adding a can on beans to this soup? i am thinking it might need a bit more flavoring?
Marlena Luna
A can of beans would be a great addition to the soup. Just drain and rinse them first.
Nick C
>Just drain and rinse them first.
This isn't always necessary unless concerned with the sodium content of the canned beans. The liquid in the can is called Aquafaba. Lots of people use chick peas to source Aquafaba but it's in northern beans, black beans and other legumes. You can make it yourself by cooking your own beans. It's used as a sub for egg whites and as a thickener so I use it for my soups. You can also make Meringue out of it. It has some protein in it as well.
Juanita
This soup is so easy and so delicious! I regularly make soups on the stovetop and the Instant Pot; however, I was looking for a recipe that I could share with a friend that is new to plant-based eating, is not a confident cook, and also just purchased an Instant Pot. I decided to make the soup, following the instructions as they are (which is a challenge for me-ha!), just to see how easy it would be for an inexperienced cook. The recipe is perfect!
Terrie
This was super easy to make and very tasty! The whole family enjoyed it!
Christina Bruce
Why the need for water beyond the broth? Or could you use broth for all the liquid for extra flavour? Thanks!
Marlena Luna
You can definitely use all broth. Enjoy!
Marie
I made this soup, and it was delicious! Now I would like to make it again for my brother, but he can't have tomatoes. How do I adjust the recipe to account for the lack of the diced tomatoes? Thanks!
Marlena Luna
I haven’t tried the soup without tomatoes, but I’m sure it can be delicious. I would suggest adding another vegetable like zucchini, squash, or anything else you may have on hand. Then taste and adjust the seasoning if needed. Enjoy, Marie!
Marie
Thank you! I added more potatoes and some broccoli, and then I added a bit more broth. It was perfect! My brother loved it and so did I! Your recipe is a definite keeper!
Marlena Luna
Yay! That’s so great to hear!! :)
Martie
Tastes metallic to me. Maybe the tomatoes? My family didn’t like it at all.
Marlena Luna
I think you’re right, sounds like a bad can of tomatoes.
Joan Freeman
I've made this a few times and it has great flavor and is ready to eat in no time.
I dont add the potatoes, but use cannelloni beans instead. It's a good base for any veggies you want to add. I use green beans, zucchini, chopped kale, and fire roasted tomatoes, and zest of 1 lemon in addition to what's suggested. This tastes like a nice Tuscan vegetable soup.
Where you get your protein
That’s great to hear, Joan! This recipe definitely delivers on versatility to the veggies you have. I’m so glad you enjoy the soup!
Jenny H.
This was so good! I added sweet potatoes instead of potatoes and fire roasted diced tomatoes and red lentils with just a touch extra water. The flavour was amazing. Would like to try with regular potatoes sometime too.
Where you get your protein
Yum! Sweet potatoes sound like a wonderful addition.
Jen
What if i add lentils? How much water should I add? Im like at that step...lol....
Where you get your protein
I would suggest cooking them separately for the best taste. If more liquid is added to the soup the seasoning will need to be adjusted as well.
Lentils cook at a 2:1 (2 parts water to one part lentils).
Jane
Really, really delicious! Thank you.
MT
If I were to double this recipe, should I double the instant pot cooking time?
Where you get your protein
Nope, the cook time will remain the same. Enjoy!
Clare
Made this tonight for the first time and omg it was delicious. My partner is a fussy eater and recently we have decided to cut meat out of our diet. It went down perfectly, I added a tin of butter beans and made dumplings which I added after 15 mins simmering on the stove top. I got plenty of mmmms from him and will be definitely making this again.
Thank you.
Where you get your protein
Sound delicious! I’m glad it was a hit!
Jenna Tills
Exactly what I wanted, thanks! I recommend adding a can of drained chickpeas for additional protein. I also used vegetable Better-than-bouillon and it was perfect. Much easier than lugging around stock.
Where you get your protein
Awesome! Glad you enjoy the recipe, Jenna.
Jane
This was delicious! I'm putting this recipe in my 'do it again' file.
Where you get your protein
That’s great to hear, Jane!
Ty
Did you use 4 bundles of celery stalks or 1 bundle that had 4 celery sticks? I hope that makes sense. Excited to make this.
Where you get your protein
I used 4 celery sticks from 1 bundle. Enjoy, Ty!
Ty
Made it. Very yummy. Thank you!
Where you get your protein
Awesome!
Denise
Literally, just made this soup! My husband and 11 yo son both ate a bowl.
Where you get your protein
That's awesome to hear, Denise! :)
Scherrie
I'm going to make this tomorrow for dinner. It sounds so good. Cant wait. It also seems very easy.
Where you get your protein
It’s super easy and definitely one of my favorite soups! Enjoy, Scherrie!
Brenda
How much beans would you add and do you need to increase the liquid?
Where you get your protein
I suggest adding one 15oz can or 1 and 1/2 cups of beans. There should be no need to increase the liquid since the beans don’t absorb it. Enjoy, Brenda!
Courtney
I know this is a vegan recipe, but if I decided to add frozen chicken tenderloins, how would you suggest I adjust the cooking time and fluids?
Where you get your protein
Hi Courtney!
Since I am vegan I can only give you my recommendation. If they are precooked I would suggest adding them to the soup along with the remaining ingredients to be pressure cooked. If they aren’t cooked, I’d suggest precooking them first. Then add them to the soup before pressure cooking. There should be no need to add more time or adjust the liquid.
Natasha
I loved it but my family found it had to much spice, especially the oregano. My 6 & 4 year olds wouldn't touch it :-(
It smelled delicious cooking, though!
Where you get your protein
I'm sorry your family wasn't too fond of the soup, but I'm glad you loved it, Natasha. The spices can be toned down next time to their taste.
Mary Sink
My husband and I are not vegan but this we are IN LOVE with this recipe. Our babies even ate it!
Where you get your protein
That's wonderful to hear, Mary! I try to create recipes that will appeal to everyone, so I'm glad the family loves the soup! :)
Crystal
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!
Where you get your protein
I think water would be too bland. Maybe try an organic low sodium vegetable broth 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.
Brittany
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!
Poet
I just brought the Instant Pot so I can make healthier meals. This recipe is simple and inexpensive. Thanks so much!
Where you get your protein!
Thank you! :)
Vivian Weigel
Easy, simple and delicious recipe !
Where you get your protein!
Thank you so much Vivian!
Lisa
Easy, delicious, 3 year old loved it!
Where you get your protein!
That's awesome Lisa! :)
Joanne Simeon
If you add canned beans using the instant pot when do you add them?
Where you get your protein!
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! :)
Nicole
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.
Where you get your protein!
That's so great to hear Nicole!! And your husband's right, the leftovers are amazing! :)
Caitlin
Sounds so cozy - and looks so colorful! My kind of soup!
Where you get your protein!
Thank you Caitlin! It's been my favorite soup lately. It's so easy and tasty! :)
Ashley
I just love a good, wholesome, delicious meal that comes together in minutes. Thanks for sharing this!
Where you get your protein!
Enjoy! :)