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!
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!
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
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.
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 meantime try the stovetop directions.
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Instant Pot Vegetable Soup - Vegan
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
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