Instant Pot Vegetable Soup

INSTANT POT VEGETABLE SOUP is a healthy and easy recipe made so quickly thanks to the Instant Pot! Toss everything in and let the pressure cooker do it’s magic. 

instant pot vegetable soup recipe

Half the people I know got Instant Pots for Christmas this year. The other half got them for Christmas last year.

So, it’s safe to say that people are looking for some new pressure cooker recipes, right? 

I hope so, because this Instant Pot vegetable soup is basically the easiest way to get dinner on the table, plus it’s packed with healthy veggies and nutrients. 

If you have picky kids, I highly recommending getting veggies in them via soup. 

Picky kid tip: My kids are much more likely to eat veggies they don’t really like, such as carrots and peas, when they’re in a soup versus being in a pile on their plate. I’m not sure what it is, but it’s a trick that I make good use of. 😉

This soup is very Weight Watchers friendly too, if you’re into that sort of thing!

instant pot soup recipe

How to make vegetable soup in the Instant Pot: 

For this recipe, I like to keep it easy and use frozen veggies and canned tomatoes. This makes this soup a great recipe for cleaning out the freezer and it’s pretty budget friendly too!

First, you’ll want to saute some onion in your Instant Pot with a little oil. Stir in a bit of garlic until it’s nice and fragrant and then start loading in the rest of the veggies.

vegetables in instant pot for soup

You’ll need diced tomatoes, corn, green beans, peas, and carrots.

Add in some beef broth along with Worcestershire sauce, Italian seasoning, and salt and pepper.

Tip: Use vegetable broth to make this a vegetarian vegetable soup instead!

This goes so quick! Cook on high pressure for 4 minutes and then let the pressure release naturally for 5 minutes.

Quick release the rest of the pressure and then stir in some parsley and add more salt and pepper, if needed.

Instant Pot Details:

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. 

I absolutely love my Instant Pot! It’s great for soups like this, but I also use it to boil eggs (they peel like a dream), cook perfect rice, cook chicken to shred (the best!), and so much more.

I have the 6qt and it’s the perfect size for my family of four. Purchase at Amazon.

More soup recipes to try: 

If you’d like to try more Instant Pot recipes, my ham and bean soup or keto soup would be a great place to start.

Cheeseburger soup, crockpot potato soup, and homemade tomato soup are all favorites in our house. Serve with my Irish soda bread or homemade biscuits and you have an amazing dinner!

vegetable soup in the instant pot

Print
5 from 3 votes

Instant Pot Vegetable Soup

Prep Time
5 mins
Cook Time
10 mins
Total Time
30 mins
 
Servings: 6 servings
Course: Soup
Cuisine: American
Keyword: easy dinner recipes, easy Instant Pot recipes, soup recipes
Calories: 159 kcal

The simplest way to get dinner on the table and it uses up some pantry staples that we always keep on hand in our kitchen.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 14 ounces canned diced tomatoes
  • 12 ounces frozen peas and carrots
  • 12 ounces frozen green beans
  • 12 ounces frozen corn
  • 3 ½ cups beef broth, see note
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1 teaspoon cracked pepper
  • ½ teaspoon salt
  • ¼ cup fresh chopped parsley

Instructions

  1. Turn the pressure cooker to ‘saute’ and, once hot, add the olive oil. Stir in the onion and cook until transclucent, stirring often, about 5 minutes.
  2. Stir in the garlic and cook for 30 seconds or until fragrant.
  3. Add the tomatoes (with juice), frozen vegetables, beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper to the pressure cooker and stir to combine.
  4. Place the lid on the pressure cooker, set the valve to sealing, and cook on high pressure for 4 minutes.
  5. Let the pressure release naturally for 5 minutes before opening the quick release valve.
  6. Add the parsley to the pot, stir well to combine, and add additional salt or pepper, if desired.
  7. Serve immediately.

Recipe Notes

Notes: To make this recipe vegetarian, use vegetable broth instead of beef broth.

Nutrition Facts
Instant Pot Vegetable Soup
Amount Per Serving (1 bowl)
Calories 159 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 891mg39%
Potassium 666mg19%
Carbohydrates 30g10%
Fiber 6g25%
Sugar 5g6%
Protein 7g14%
Vitamin A 6064IU121%
Vitamin C 29mg35%
Calcium 86mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.