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.


  • 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


  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 should only be used as a general guideline.