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    Home » Recipes

    Instant Pot Vegetable Soup

    Jump to Recipe·Print Recipe

    The BEST Instant Pot Vegetable Soup. This electric pressure cooker soup is so easy to make and ready in 30 minutes. It’s healthy, hearty, comforting, and perfect for the colder months.

    Healthy, hearty, and comforting Instant Pot Vegetable Soup made in 30 minutes. This electric pressure cooker soup recipe is delicious and perfect for those cold and rainy days. Packed with your favorite Fall veggies this soup is also 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.

    This Instant Pot Vegetable Soup recipe is vegan, gluten-free, oil-free, and packed with your favorite Fall veggies. Let’s make it!

    Healthy, hearty, and comforting Instant Pot Vegetable Soup made in 30 minutes. This electric pressure cooker soup recipe is delicious and perfect for those cold and rainy days. Packed with your favorite Fall veggies this soup is also vegan, gluten-free, and oil-free.

    Table of Contents

    • How To Make Vegetable Soup In Instant Pot
    • Can I Freeze Instant Pot Vegetable Soup
    • What To Serve With Instant Pot Vegetable Soup
    • More Vegan Instant Pot Recipes
    • Instant Pot Vegetable Soup

    How To Make Vegetable Soup In Instant Pot

    If you’ve never made vegetable soup using an Instant Pot you are in for a treat. It’s so easy and creates a healthy and delicious meal in no time! And, it’s super easy because this recipe uses a bag of frozen veggies. So, no meticulous chopping and prepping. You’re welcome😉

    • Saute some onions and celery in the Instant Pot for about 2-3 minutes. If you have to, add 1-2 tablespoon of the veggie broth to prevent sticking.
    • Add the tomato paste, Italian seasoning, salt, and pepper. Stir everything together and let it cook for about 1 minute. Then, pour in the vegetable broth, stir with a wooden spoon, and be sure to scrape the bottom of the pot to get all those cool little sticky bits.
    • Toss in the tomatoes, the frozen veggies (green beans, corn, peas, and carrots), and kidney beans. Put the cover on the Instant Pot, lock the lid, and set the cooking time to 5 minutes. Remember, it will take the Instant Pot about 10-15 minutes or so to come to pressure.
    • Once the soup is done let the pressure cooker do a natural release for 10 minutes, then a quick release for any pressure that remains. Done!

    NOTE: No Instant Pot? No problem! I’ve included stovetop instructions down below in the recipe card as well. Enjoy!

    Healthy, hearty, and comforting Instant Pot Vegetable Soup made in 30 minutes. This electric pressure cooker soup recipe is delicious and perfect for those cold and rainy days. Packed with your favorite Fall veggies this soup is also vegan, gluten-free, and oil-free.

    Can I Freeze Instant Pot Vegetable Soup

    Yes, absolutely! This Instant Pot Vegetable Soup recipe is great for the freezer!

    All you have to do is let the soup cool to room temperature, pour it into a freezer bag or freezer-safe container, and place it in the freezer. Be sure to remember that soup expands as it freezes so leave a little room at the top of your container to be safe.

    When you’re ready to enjoy simply let thaw overnight in the fridge and warm in a saucepan over medium-low heat on the stovetop.

    Healthy, hearty, and comforting Instant Pot Vegetable Soup made in 30 minutes. This electric pressure cooker soup recipe is delicious and perfect for those cold and rainy days. Packed with your favorite Fall veggies this soup is also vegan, gluten-free, and oil-free.

    What To Serve With Instant Pot Vegetable Soup

    Check out these amazing healthy vegan sides that pair perfectly with this soup.

    • Easy Vegan Cornbread
    • Whole Wheat Beer Bread
    • Apple Walnut Salad

    More Vegan Instant Pot Recipes

    • Easy Instant Pot Cabbage
    • Vegan Instant Pot Collard Greens
    • Instant Pot Vegan Chili
    • Instant Pot Potato Soup
    Healthy, hearty, and comforting Instant Pot Vegetable Soup made in 30 minutes. This electric pressure cooker soup recipe is delicious and perfect for those cold and rainy days. Packed with your favorite Fall veggies this soup is also vegan, gluten-free, and oil-free.

    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
    Healthy, hearty, and comforting Instant Pot Vegetable Soup made in 30 minutes. This electric pressure cooker soup recipe is delicious and perfect for those cold and rainy days. Packed with your favorite Fall veggies this soup is also vegan, gluten-free, and oil-free.

    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
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    Instant Pot Vegetable Soup

    ★★★★★

    5 from 29 reviews

    Print Recipe

    Healthy, hearty, and comforting Instant Pot Vegetable Soup made in 30 minutes. This electric pressure cooker soup recipe is delicious and perfect for those cold and rainy days. Packed with your favorite Fall veggies this soup is also vegan, gluten free, and oil free.

    • Total Time: 25 minutes
    • Yield: 8 1x

    Ingredients

    Scale
    • 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
    • ½ 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

    1. Set the Instant Pot pressure cooker high and saute. The display will read “HOT” once its ready.
    2. Toss in the onion, garlic, and celery and cook for about 2-3 minutes. If needed, add 1-2 tablespoon of the veggie broth to prevent sticking.
    3. 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.
    4. 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.
    5. 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 it 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.
    6. Taste and adjust seasonings as needed. Garnish with fresh or dried parsely.
    7. Serve with my Whole Wheat Beer Bread.

    For The Stove Top

    1. 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.
    2. 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. 
    3. Soup is done when the potatoes are tender enough to pierce with a fork and the veggies are soft.
    4. Serve with my delicious Whole Wheat Beer Bread.
    • Author: Shane Martin
    • Prep Time: 10 mins.
    • Cook Time: 15 mins.
    • Category: One Bowl
    • Method: Instant Pot
    • Cuisine: Vegan
    • Diet: Vegan

    Nutrition

    • Serving Size:
    • Calories: 169
    • Sugar: 5.7 g
    • Sodium: 278.9 mg
    • Fat: 0.8 g
    • Carbohydrates: 34.8 g
    • Fiber: 8.3 g
    • Protein: 7 g
    • Cholesterol: 0 mg

    Keywords: instant pots soup, pressure cooker soup, vegetable soup, pressure cooker soup, vegan, vegetarian, healthy, instant pot soup

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    Reader Interactions

    Comments

    1. Elle

      January 22, 2023 at 11:08 am

      Warm, comforting and hearty! Loved it! Prepared as written on the stovetop. Will definitely make again. Thanks for such a great recipe!

      ★★★★★

      Reply
    2. Joy

      January 19, 2023 at 4:18 pm

      I made your veggie soup again for dinner … thanks, as always … and added a new twist to the leftovers today. (Since YOU are the person who brought soy curls into my life, it feels appropriate to share this.) I often add extra liquid to soup to stretch it and make it “soupy” … since it IS soup, after all … and today I’d been wanting to munch on soy curls (if I have an open bag on the fridge door, I munch on a few dry, even though my partner says I shouldn’t because “something bad” will happen in my digestive tract if they’re not reconstituted) … so I grabbed a couple of handfuls of soy curls and added them to the liquid-y soup as it was sitting, very hot, on the stove. Within about five minutes I had a thick, delicious stew! The taste and texture were outstanding, almost a creamy vegetable soup. THANK YOU, SHANE.

      ★★★★★

      Reply
    3. Marion Gesele

      November 19, 2022 at 2:25 pm

      Just made this to bring to a small group gathering later this evening. Thank you for an easy and delicious vegetable soup!

      ★★★★★

      Reply
    4. Sunny Joy

      August 22, 2022 at 4:51 pm

      Hi. I’m making this vegetable soup tonight for the third time and still doing it on the stovetop, so thanks for including the separate section with specific stovetop directions. I see your many new recipes for instant pot and can tell how much you love using it, but I haven’t gotten mine out of the closet yet, so PLEASE don’t give up on us stovetop people in your recipes! 🙂 [This quick and easy soup is saving me tonite; thanks again.]

      ★★★★★

      Reply
      • Shane Martin

        August 22, 2022 at 8:54 pm

        Haha, no worries, Sunny! I’m glad you like the soup and I’ll definitely keep that in mind. But, you got this and can do it!

        Reply
    5. Terrie

      June 15, 2022 at 5:06 pm

      We absolutely LOVE this recipe! I’ve made it numerous times and have subbed out the vegetables and its just delicious! I’m wondering if i can double the recipe using the instant pot and if so how would I adjust the cooking time?

      Reply
    6. Beth

      August 14, 2021 at 2:12 am

      We absolutely love this soup. We made this and devoured it. At first we wondered if it might lack in flavor because there isn’t a long list of spices. It is divine just as written.

      ★★★★★

      Reply
      • Shane Martin

        August 14, 2021 at 10:38 pm

        Thank you so much!!!

        Reply
    7. Beth

      February 06, 2021 at 8:00 pm

      This soup is remarkable! I used Better Than Bouillon/Vegetable (a gooey jarred paste that water is added to), and did add a little olive oil for the onions. Plus I added the garlic (jarred puréed) after the onions/celery since garlic cooks so quickly. So barely any changes. It is amazingly rich and flavorful! Thank you so much!

      ★★★★★

      Reply
    8. Juls L.

      January 25, 2021 at 2:31 pm

      This soup is so easy to make! I’ve been looking for soup recipes using the Instant Pot & this is the first one I have tried, Anyway, it tasted fantastic. My husband agrees 100%. Only made a couple changes due to not having those ingredients on hand, I used great northern beans instead of kidney beans & I used 2 T. of ketchup in place of tomato paste. Looking forward to making it again next Sunday.

      ★★★★★

      Reply
    9. Marsha

      January 23, 2021 at 1:37 pm

      I made it yesterday and even my meat-eating housemate said it was the best vegetable soup he has ever had and I agree! I made a few minor adjustments for my taste but pretty much stayed with your recipe. I didn’t have frozen mixed vegetables so used canned peas and beans, frozen corn and fresh carrots. I made the stove top version and made sure the carrots had time to cook before adding the potatoes so altogether I cooked it for about an hour. Thank you for another wonderful recipe!

      ★★★★★

      Reply
    10. Martin

      January 22, 2021 at 4:52 pm

      Wow! Just, Wow! This is hands down the best vegan recipe I have ever made/tasted. It’s delicious, hearty, and healthy. It’s the perfect recipe! I added some finely chopped spinach and kale with the rest of the ingredients in the 4th step…gotta get your greens, and this is a great way to do it. Amazing! Looking forward to more of your InstantPot recipes.

      ★★★★★

      Reply
      • Shane Martin

        January 23, 2021 at 8:10 am

        Wow! Thanks so much, Martin! I really appreciate it.

        Reply
    11. Ali Ginn

      January 16, 2021 at 11:05 am

      Another keeper! Your recipes never fail. I was out of potatoes so I threw in chopped kale. It was so delicious.

      ★★★★★

      Reply
      • Shane Martin

        January 16, 2021 at 11:43 am

        Thank you so much!!! Way to adapt:)

        Reply
        • Ali Ginn

          January 16, 2021 at 1:42 pm

          And I just had to throw a loaf into the oven of your delicious beer bread while the soup simmered.

          ★★★★★

          Reply
          • Shane Martin

            January 16, 2021 at 6:55 pm

            Well, of course:)

            Reply
    12. Star

      December 26, 2020 at 5:16 pm

      I have made several of your recipes and absolutely love them! I plan on making this soup, but was curious if you had an idea of what step would I put in barley if I’m using an instant pot?

      ★★★★★

      Reply
      • Shane Martin

        January 01, 2021 at 1:26 pm

        Thank you, Star! I would think you can add it with everything else. I’ve never done it so I couldn’t say for sure.

        Reply
    13. Annette kennedy

      October 25, 2020 at 7:29 pm

      This was so quick and easy to make and it tasted wonderful!!!! Everyone had seconds. The only change I made is that instead of an onion, which I didn’t have, I used a bag of frozen pearl onions. I’ll definitely make it again. Thanks for the recipe!!

      ★★★★★

      Reply
      • Shane Martin

        October 25, 2020 at 9:44 pm

        That’s awesome, Annette! Thank you.

        Reply
    14. Donna P

      October 07, 2020 at 8:12 pm

      Mmm, mmm, good! better than the canned version! It will be easy to change out the veggies, depending on what is on hand. Thank you for another keeper!

      ★★★★★

      Reply
    15. SFrench

      October 07, 2020 at 3:40 pm

      I just made this for the second time because I was craving it. Delicious! Thanks for another easy, tasty recipe.

      Reply
    16. Sheryl

      October 02, 2020 at 7:20 pm

      I made this today-very easy!! We had it for dinner and everybody loved it. Thank you so much for the recipe, Shane. We will be making it again and again.

      Reply
    17. Lucille

      September 09, 2020 at 5:54 pm

      Hi Shane…silly question, I’m sure… when you say set to Manual, am I selecting the Soup/Broth button, then set the timer for 5 minutes? Do I select Normal pressure? I am very, very new to Instant Pot cooking.

      Reply
      • Shane Martin

        September 09, 2020 at 10:38 pm

        Hi, Lucille. Which model do you have?

        Reply
    18. Paula Faircloth

      August 29, 2020 at 12:41 pm

      This was SO good and so easy to make! We have just adopted a WFPB lifestyle and this soup is a life saver. Thank you!

      ★★★★★

      Reply
    19. Leon Hunt

      August 17, 2020 at 11:00 pm

      So very good, quick, and easy!

      ★★★★★

      Reply
    20. Susan Wright

      August 15, 2020 at 3:42 pm

      I don’t have an instant pot I have a Crock Pot does that work for it?

      Reply
      • Shane Martin

        August 17, 2020 at 8:55 am

        Sure thing, Susan. You can saute the onions, etc. on the stove and add them or just toss them in altogether and let them cook with everything else.

        Reply
    21. Mike

      August 12, 2020 at 9:44 am

      This soup is so easy and so delicious!!!

      ★★★★★

      Reply
    22. Julie

      April 11, 2020 at 9:24 am

      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!

      ★★★★★

      Reply
    23. Mel Shishuwah

      April 07, 2020 at 1:23 pm

      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

      ★★★★★

      Reply
      • Shane Martin

        April 09, 2020 at 12:21 pm

        That’s great, Mel! Love the additions.

        Reply
    24. Suzanne

      March 07, 2020 at 3:01 pm

      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!

      ★★★★★

      Reply
    25. Rachel C.

      February 19, 2020 at 7:33 pm

      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.

      ★★★★★

      Reply
    26. Jen

      February 13, 2020 at 9:32 am

      I do not own an instant pot, so thank you for including stove top directions. We loved this soup! Thanks!

      ★★★★★

      Reply
      • Shane Martin

        February 13, 2020 at 12:36 pm

        Jen, you are so welcome and thanks for reaching out. I’m glad you enjoyed it. Blessings.

        Reply
    27. Rene Barth

      February 06, 2020 at 12:15 pm

      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.

      ★★★★★

      Reply
      • Shane Martin

        February 06, 2020 at 2:24 pm

        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.

        Reply
    28. Liz

      January 26, 2020 at 12:55 pm

      This soup is so delicious. I am really glad I tried it. Great for a cold day!!

      ★★★★★

      Reply
      • Shane Martin

        January 26, 2020 at 7:43 pm

        Thank you, Liz!

        Reply
    29. Jeanne

      January 12, 2020 at 5:14 pm

      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.

      Reply
      • Shane Martin

        January 12, 2020 at 6:07 pm

        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:)

        Reply
    30. Sheika

      January 10, 2020 at 8:30 pm

      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

      Reply
      • Shane Martin

        January 11, 2020 at 10:26 am

        Hi, Sheika! Thank you and I just changed it. I’m not the best proofreader in the world. LOL! Blessings.

        Reply
    31. Joanne M

      December 28, 2019 at 7:09 pm

      Really yummy! And so easy! Thanks

      ★★★★★

      Reply
      • Shane Martin

        December 29, 2019 at 9:35 am

        Thank you so much, Joanne! Blessings.

        Reply
    32. Shawna

      December 23, 2019 at 9:45 am

      LOVE this soup. So flavorful and so easy to make. Thanks for anorher great recipe Shane.
      Merry Christmas.

      ★★★★★

      Reply
      • Shane Martin

        December 23, 2019 at 9:54 am

        Thank you, Shawna! I’m so glad you enjoyed the soup. Have a very Merry Christmas!

        Reply
    33. Joy

      December 20, 2019 at 1:35 pm

      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. :))

      Reply
      • Shane Martin

        December 20, 2019 at 6:50 pm

        No worries, Joy! And, I hope you enjoy it:) Merry Christmas!

        Reply
      • Beth

        February 04, 2021 at 5:01 pm

        Hi – I’ve been looking for an easy but hefty IP vegetable soup and yours hit the mark. A quick question. You said to “Toss in the tomatoes, the frozen veggies (green beans, corn, peas, and carrots), and kidney beans. Put the cover on…” I’m assuming we’re adding the potatoes at the same time, right? Thanks, and I’ll be back to rate. I can’t imagine it won’t be 5 stars… Oh, also, do you have your site set so we get notified if there’s a response to comments? Usually there’s a box to check similar to the the “save my name/email” box you currently have.

        Reply
        • Shane Martin

          February 04, 2021 at 8:33 pm

          Hi, Beth! Yes on the potatoes, and thanks for bringing that up. I’ll go in reword just a bit. And, it should be set to notify you.

          Reply
          • Beth

            February 05, 2021 at 2:56 pm

            Thanks so much! And no notification (I checked spam). Maybe it’s a little add-on? About to make the soup right now.

            ★★★★★

            Reply
    34. Rene Barth

      December 17, 2019 at 10:54 pm

      Yes this is the best soup I have made. Love it. My Husband likes it too and he is a meat eater.

      ★★★★★

      Reply
      • Shane Martin

        December 18, 2019 at 1:45 pm

        Wow! Thank you so much!!!

        Reply
    35. Rene Barth

      December 04, 2019 at 10:04 pm

      Tried the soup today. so easy to make and soooooo Good. Thanks for the recipe.

      Reply
      • Shane Martin

        December 05, 2019 at 9:35 pm

        Thank you so much, Rene! Would mind rating it when you get a chance? I helps me with google:) Blessings.

        Reply
        • janet

          January 02, 2020 at 9:10 pm

          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!

          ★★★★★

          Reply
          • Shane Martin

            January 03, 2020 at 10:52 am

            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!

            Reply

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