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+ servings
A bunch of vegetables in an instant pot.

Instant Pot Vegetable Soup

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.
Course Soup
Cuisine American
Keyword easy dinner recipes, easy Instant Pot recipes, soup recipes
Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 159kcal


  • Pressure Cooker


  • 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


  • 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.
  • Stir in the garlic and cook for 30 seconds or until fragrant.
  • Add the tomatoes (with juice), frozen vegetables, beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper to the pressure cooker and stir to combine.
  • Place the lid on the pressure cooker, set the valve to sealing, and cook on high pressure for 4 minutes.
  • Let the pressure release naturally for 5 minutes before opening the quick release valve.
  • Add the parsley to the pot, stir well to combine, and add additional salt or pepper, if desired.
  • Serve immediately.



Notes: To make this recipe vegetarian, use vegetable broth instead of beef broth and omit the Worcestershire sauce (it contains anchovies).


Serving: 1bowl | Calories: 159kcal | Carbohydrates: 30g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 891mg | Potassium: 666mg | Fiber: 6g | Sugar: 5g | Vitamin A: 6064IU | Vitamin C: 29mg | Calcium: 86mg | Iron: 3mg