Healthy, hearty, and comforting Instant Pot Vegetable Soup. This electric pressure cooker soup recipe is delicious and perfect for those cold and rainy days. It’s vegan, gluten free, and oil free.
Oh, the weather outside is frightful, but this soup is so delightful. And, it’s so freaking cold outside we don’t want to go anywhere. So, let’s stay home and enjoy this homemade Instant Pot Vegetable Soup. And, not settle for some sodium-saturated canned water.
Pressure cooking has never been safer or easier. It’s one of the best ways to make things like this Instant Pot Vegetable Soup. I’ve been making vegetable soup for years, but not this easy or tasty! And, because I always use frozen vegetables in this recipe, it really couldn’t get any easier.
Let’s make some soup!
How To Make Instant Pot Vegetable Soup
Start by dicing your onion and celery while the Instant Pot is heating on saute. Once it reads “HOT” it’s ready. Now, toss in the onion, minced garlic, and celery and cook for about 2-3 minutes. If needed, add 1-2 Tbsp of the veggie broth to prevent sticking. But, you should be fine.
Press “CANCEL” on the Instant Pot and add the tomato paste, Italian seasoning, salt, and pepper. Stir to combine everything and let it all cook for about 1 minute.
Pour in the low sodium vegetable broth, stir with a wooden spoon, and be sure to scrape the bottom of the pot to make sure nothing is sticking.
Add the chopped potatoes, 3 cups of the frozen veggies (green beans, corn, peas, and carrots), diced tomatoes, and kidney beans.
Put the cover on the Instant Pot, lock the lid, select “Manual” and set the time to 5 minutes. It will take the Instant Pot about 20 minutes or so to come to pressure with this much liquid. So, be sure and take that into consideration when considering the cook time.
Once the soup is done let the pressure cooker do a natural release for 10 minutes, then do a quick release for any pressure that remains. Open the lid, taste, and adjust your seasoning.
Vegan Instant Pot Vegetable Soup
And, as simple as that, you’ve got homemade Instant Pot Vegetable Soup. Don’t have an Instant Pot? No problem! I’ve included stovetop instructions down below in the recipe card as well. Enjoy!
You will love the Instant Pot Vegetable Soup recipe. It’s…
- Easy
- Comforting
- Filling
- Full of flavor
- Perfect for freezing
- Hearty
- Low fat
- Oil-Free
- Gluten-Free
- & Freaking Delicious
Serve this Instant Pot Vegetable Soup with my WHOLE WHEAT BEER BREAD! It is absolutely delicious, easy to make, and pairs perfectly with this wonderful dish.
Looking for more Instant Pot soup recipes? How about Instant Pot Recipes in general? Here are a few you should try…
- Instant Pot Vegan Chili
- Instant Pot Potato Soup
- Easy Instant Pot Cabbage
- The Best Vegan Mashed Potatoes
- Blueberry Banana Breakfast Quinoa
If you make this recipe let me know. Be sure and leave a comment below with a star rating. And, share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!
Print
Instant Pot Vegetable Soup
- Prep Time: 10
- Cook Time: 5
- Total Time: 15 minutes
- Yield: 8 1x
- Diet: Vegan
Description
Healthy, hearty, and comforting Instant Pot Vegetable Soup. This electric pressure cooker soup recipe is absolutely delicious and perfect for those cold and rainy days.
Ingredients
- 1 large onion, diced
- 2 cloves of minced garlic or 2 tsp. garlic powder
- 2 celery stalks, chopped
- 2 Tbsp tomato paste
- 1 Tbsp. Italian seasoning
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 medium russet potatoes, chopped
- 3 cups frozen mixed vegetables (corn, peas, green beans, and carrots)
- 1 28-ounce can fire roasted diced tomatoes (regular is fine)
- 1 can low-sodium or no salt added red kidney beans
- 4 cups low-sodium vegetable broth
Instructions
- Set the Instant Pot pressure cooker high and saute. The display will read “HOT” once its ready.
- Toss in the onion, garlic, and celery and cook for about 2-3 minutes. If needed, add 1-2 Tbsp of the veggie broth to prevent sticking.
- Press “CANCEL” on the Instant Pot and add the tomato paste, Italian seasoning, salt, and pepper. Stir to combine everything and let cook for about 1 minute.
- Add the veggie broth, stir with a wooden spoon, and scrape the bottom of the pot to make sure nothing is sticking. Add all the remaining ingredients and stir to combine everything.
- Put the cover on the Instant Pot and lock the lid. Turn the valve to sealing, select “Manual”, and set the time to 5 minutes. Keep in mind that t usually takes the Instant Pot about 15-20 minutes to come to pressure. So, take that into consideration when preparing this recipe. Once the cook time is finished you can let the pressure release naturally (usually about 10 minutes) or manually.
- Taste and adjust seasonings as needed. Granish with fresh or dried parsely.
- Serve with my Whole Wheat Beer Bread.
For The Stove Top
- Preheat a large pot over medium-high heat and cook the onion, garlic, and celery for 2-3 minutes. Add the tomato paste, Italian seasoning, salt, and pepper and stir to combine everything. Let cook for about 1 minute.
- Add all the remanining ingredients, including the low-sodium veggie stock, and bring to boil. Then, reduce the heat, cover, and let simmer for 35-45 minutes, stirring occasionally.
- Soup is done when the potatoes are tender enough to pierce with a fork and the veggies are soft.
- Serve with my delicious Whole Wheat Beer Bread.
- Category: One Bowl
- Method: Instant Pot
- Cuisine: Vegan
Keywords: instant pot, pressure cooker, vegetable soup, pressure cooker soup, vegan, vegetarian, healthy, instant pot soup
Tried the soup today. so easy to make and soooooo Good. Thanks for the recipe.
Thank you so much, Rene! Would mind rating it when you get a chance? I helps me with google:) Blessings.
So many ads after I selected PRINT that I would have to print 5 pages. I had to go to my computer to access and print. Good soup tho even if i had to jump thru some hoops!
★★★★★
Sorry about that! I thought I had the ads turned off on the “Print” page. But, so glad you got it and enjoyed the soup! Happy New Year!
Yes this is the best soup I have made. Love it. My Husband likes it too and he is a meat eater.
★★★★★
Wow! Thank you so much!!!
Sorry, I can’t rate it yet because I’m just seeing the recipe for the first time. BUT … I plan to make it, and I wanted to at least write and thank you for providing a stove-top version of the recipe for those of us whose Instant Pot hasn’t come out of closet storage yet since it was purchased! I promise to come back and comment/rate it after I’ve made it. :))
No worries, Joy! And, I hope you enjoy it:) Merry Christmas!
LOVE this soup. So flavorful and so easy to make. Thanks for anorher great recipe Shane.
Merry Christmas.
★★★★★
Thank you, Shawna! I’m so glad you enjoyed the soup. Have a very Merry Christmas!
Really yummy! And so easy! Thanks
★★★★★
Thank you so much, Joanne! Blessings.
Hi, thank you for this recipe, it looks delish. FYI you may have a typo in the recipe , it has corn listed twice, it may should say carrots??? Only saying so it can be corrected if it is a typo. Thanks again
Hi, Sheika! Thank you and I just changed it. I’m not the best proofreader in the world. LOL! Blessings.
Which size Instant Pot do you have? I bought a three-quart today so I could make this soup (you’ve inspired me!) but I think I should go back and exchange it for the 6-quart.
Hi, Jeanne! Yes, I have this one: https://amzn.to/30fq1A1
It is the 6 quart, I believe. But, I’m planning on upgrading soon…I hope:)
This soup is so delicious. I am really glad I tried it. Great for a cold day!!
★★★★★
Thank you, Liz!
This is my third time posting, This soup is so awesome. I make a pot every week. I don’t’ get tired of it. I don’t use salt in the recipe when I make it and I add a green pepper and one more can of beans. This recipe so close to Campbell’s that is blows my mind. I am more than blessed by this recipe. If I need a snack this soup is there for me and it satisfies. Keep up the good work. I tell everyone about your site.
★★★★★
Rene, that is so very kind and I am blown away by your comments. Thank you so much for reaching out and sharing this with me. It’s very encouraging. Please, don’t ever hesitate to reach out with any comments or questions. Blessings.
I do not own an instant pot, so thank you for including stove top directions. We loved this soup! Thanks!
★★★★★
Jen, you are so welcome and thanks for reaching out. I’m glad you enjoyed it. Blessings.
Excellent! I doubled the recipe and for the “double” portion I used lentils & chickpeas. The lentils and chickpeas went well with the kidney beans. Most definitely will serve again and most likely will take to a potluck.
★★★★★
This is our new favorite soup!! I came across it on one of my plant based groups on Facebook. I‘ve made it seven times already. I searched your recipes and found several more to try. We are one year into eating plant based and loving it! Thank you!
★★★★★
Hello Shane
I made this today. I didn’t use potatoes because I just made your potato soup as well lol so instead I sautéd some mushrooms with some purple cabbage put that in and added a few Kale leaves. It turned out wonderful! Thank you again for all you do!
God Bless you and your family
★★★★★
That’s great, Mel! Love the additions.
Fantastic. It was a chilly night here in KY and I’m an ER nurse on quarantine ( no virus just got home from a hot spot) so this was perfect. Comforting and nourishing is just whatI needed during these crazy times. Love it!
★★★★★