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 after a cold day. This vegan soup is great for meal prep and a perfect way to use up vegetables.
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.
Serving suggestions
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.
Variations
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.
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Recipe
Instant Pot Vegetable Soup
Ingredients
- 3 cups vegetable broth
- 1 ½ cups water
- 4 garlic cloves, minced (or 1 and ½ teaspoons garlic powder)
- 1 medium yellow onion, chopped
- 5 medium yukon gold or russet potatoes, or about 2lbs potatoes of choice
- 4 celery stalks, chopped
- 4 medium carrots, chopped
- 1 15-ounce can 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
Instructions
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 at least 5-10 minutes, then turn the pressure release valve to the venting position to release the remaining pressure.
- Carefully open the lid and give the soup a stir.
Stovetop Instructions
- 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.
Notes
- 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
**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
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Amy Botticello
I craved a vegetable soup that looked like your photo today! This was very easy to prep. I used Penzey's turkey soup broth paste & water for the broth. I used one jumbo tomato (plus about 1 cup extra water). I also added green bean and stirred in chopped steamed zucchini after soup was cooked. I was delighted that my soup turned out just like your photo and was really fresh tasting and comforting. So glad I have leftovers! Thank you
Marlena Luna
I'm so glad the soup turned out perfect for you! It's a great recipe to customize and I love adding zucchini as well. Thanks for the great review!
Mac Heiden
I am going to double this recipe, should I double the cook time as well?
Thank you.
Marlena Luna
Nope, the cook time will stay the same. Enjoy!
Stefanie Chapko
Made this tonight and it was amazing. Easy to follow and to make. Very hearty soup. Thank you for sharing this recipe which will now be my go to for veggie soup. :)
Marlena Luna
Thank you for the wonderful review, Stefanie!! I'm so glad you enjoyed the recipe!
Margaret
This is the third Instant Pot recipe I've made. What an easy and nutritious way to cook soup, and your recipe was delicious and satisfying--thank you!
Marlena Luna
Hi, Margaret! I'm so glad you enjoyed the recipe. Thank you for your awesome feedback!
Carolyn T
This simple soup is surprisingly flavorful and has quickly become my new favorite. Thank you!
Marlena Luna
Thank you for the wonderful feedback, Carolyn!
Michelle
I did not hold out much hope for this recipe as it did not involve sautéing and usually one step recipes do not have a lot of flavor but I was happily very wrong. This was so easy, used up a bunch of veggies that were about to go bad and best of all it was delicious.
Marlena Luna
I'm glad the recipe didn't disappoint! Thank you for your wonderful review! Happy cooking!
Mary
Being vegan, I love the name of your website. Made me chuckle! Thank you for posting this recipe. I was looking for a recipe to make for my elderly neighbor, and this one is perfect!
Marlena Luna
I'm glad you found the humor in our name! :) Your neighbor will love the soup! Happy cooking!
Kandace, Kandace with a K
Hi, when adding the rice would it need to be added in with the ingredients? I'm cooking this in the crock pot instead, as I have the time.
Marlena Luna
I suggest cooking the rice separately and adding it in after the soup is done cooking. Enjoy!
Diana
This is my go-to IP vegetable soup. I use a bag of frozen stew vegetables to make it even easier to make. Thanks for the great recipe!
Marlena Luna
You are welcome, Diana! I'm so glad you love the soup! Frozen vegetables are a great idea. Definitely a time saver! Thanks for your wonderful feedback!
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!
Rachel Yakubov
Hi! Can I use a crockpot and slow cook this recipe??
Marlena Luna
Yes! Add all of the ingredients to your slow cooker and cook on low for 5-6 hours or high for 3-4 hours. Enjoy, Rachel!
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.
Marlena Luna
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.
Marlena Luna
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....
Marlena Luna
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?
Marlena Luna
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.
Marlena Luna
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.
Marlena Luna
Awesome! Glad you enjoy the recipe, Jenna.
Jane
This was delicious! I'm putting this recipe in my 'do it again' file.
Marlena Luna
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.
Marlena Luna
I used 4 celery sticks from 1 bundle. Enjoy, Ty!
Ty
Made it. Very yummy. Thank you!
Marlena Luna
Awesome!
Denise
Literally, just made this soup! My husband and 11 yo son both ate a bowl.
Marlena Luna
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.
Marlena Luna
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?
Marlena Luna
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?
Marlena Luna
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!
Marlena Luna
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!
Marlena Luna
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!
Marlena Luna
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!
Marlena Luna
Thank you! :)
Vivian Weigel
Easy, simple and delicious recipe !
Marlena Luna
Thank you so much Vivian!
Lisa
Easy, delicious, 3 year old loved it!
Marlena Luna
That's awesome Lisa! :)
Joanne Simeon
If you add canned beans using the instant pot when do you add them?
Marlena Luna
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.
Marlena Luna
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!
Marlena Luna
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!
Marlena Luna
Enjoy! :)