This Instant Pot Vegetable Soup is easy, healthy and comforting. It cleans out the fridge and tastes unbelievable with 2 secret ingredients. Even meat lovers and kids will love this pressure cooker veggie soup.
Pressure Cooker Vegetable Soup
I have been making homemade vegetable soup for years now and now I have turned it into Instant Pot vegetable soup. It tastes differently every time depending on time of year and fridge situation.
In summer, Instant Pot veggie soup is more light and fresh with local produce. And in winter – hearty, thick and chunky with frozen veggies. Its texture and taste changes with seasons just like this borsch recipe and cabbage soup recipe do.
To me, the most shocking part is that my kids love this Instant Pot vegetable soup recipe! Please note, not like but “love” word. They are good eaters in general but a bunch of mushy veggies? I wasn’t sure. Boys lick the bowls every time and I attribute it to my 2 secret ingredients (keep on reading). Same goes for Instant Pot vegetarian chili and Instant Pot lentil soup recipe.
Ingredients for Instant Pot Vegetable Soup
Whatever I used here in this Instant Pot vegetable soup recipe is just a guideline.
- Fresh or frozen veggies: Zucchini, corn, tomatoes, mushrooms, cabbage, pepper, green beans, snap peas, potato, carrots, celery etc. No need to thaw frozen veggies, just know your Instant Pot will take longer to come to pressure.
- Tomato products: Tomato sauce and tomato paste. Paste makes soup more hearty and more like tomato soup. For lighter broth, skip it. I use low sodium, so if yours are not – adjust salt to taste at the end.
- Veggie broth: You can use broth from a carton, bouillon cubes diluted in water or homemade veggie stock.
- Smoked paprika and garlic: They are my 2 secret flavor boosters. Regular paprika will not add such umami flavor like smoked. And make sure to add freshly grated garlic after soup is cooked. Not quite the same effect if added before.
- Seasonings: Dried oregano, bay leaves and fresh parsley create layers of flavor at different stages.
How to Make Instant Pot Vegetable Soup
- Dump all ingredients: That’s right, veggies, broth, spices and tomato products. And no need to stir. Yay!
- Cook on high for 15 mins: Pressure cooker will take about 20-30 mins to come to pressure because it is a lot of liquid though.
- Give it 5 mins and release pressure: Soup is ready but liquid is still very much bubbling inside. So, to avoid it all spilling on the counter, wait 5 mins before turning valve to Venting.
- Add garlic and herbs: Adding fresh after cooking yields maximum flavour.
- Cruciferous veggies: Use any firm veggies in this soup but I wouldn’t add too many (if any) cruciferous vegetables like cauliflower and broccoli.
- Zucchini: If you like zucchini with more of a bite to them, add after to a cooked soup so they kind of steam.
- 2/3 max line: Fill up the pot but make sure not to exceed 2/3 PC Max mark or leave 2 inches from the top.
- More help: Not familiar with Instant Pot? Check out my Instant Pot guide and which Instant Pot I own and recommend to buy.
This Instant Pot vegetable soup is naturally vegan and gluten free. But you can do so much more to it.
- Chicken: Add leftover shredded chicken to cooked soup.
- Beef: Make Instant Pot vegetable beef soup by adding 1-2 lbs of stew meat before cooking. Season to taste after. Pressure cooker will do wonders to even the toughest cuts of meat in 15 minutes under high pressure.
- Creamy: Make soup creamy by adding plain yogurt to each bowl (learn how to make yogurt in Instant Pot and never buy one again).
- Grain: Add 1/2 cup dry uncooked barley or quinoa before cooking. If your peeps love beef barley soup, they will love this version too. Add pasta to make loaded alphagetti.
- Condiments: Clean out the fridge further and use leftover condiments like salsa, relish etc. to add flavor.
Anything goes and that’s why this Instant Pot vegetable soup is so easy, cheap and simply the best!
How to Serve, Store and Reheat
Serving: There is nothing more therapeutical to this Ukrainian mom than knowing there is a pot of soup in the fridge. It means kids will skip boxed mac and cheese and deli meat for lunch. We like to serve vegetable soup with a dollop of yogurt or sour cream or freshly grated Parmesan cheese. And toasted whole grain bread on a side.
Storing soup: Instant Pot veggie soup will keep fresh for up to 5 days, after that it has to be frozen or discarded. Especially, depending on vegetables that hold better in liquid like potatoes, cabbage, carrots etc. vs. zucchini and cruciferous vegetables. So, cook with future in mind.
Freezer: Veggie soup freezes well and that comes from a girl who doesn’t love to freeze vegetable leftovers. Make sure to leave some room for expansion inside the container and freeze for up to 3 months. Thaw on a counter.
Reheating soup: To reheat soup, just simmer desired amount in small pot on low heat. Sometimes I even simmer frozen block of soup. Just make sure heat is low and pot is covered. Enjoy!
More Instant Pot Soup Recipes
- Instant Pot chicken and rice soup
- Instant Pot butternut squash soup
- Instant Pot split pea soup
- Instant Pot black bean soup
- Instant Pot beef stew
- Feeling cold and down? Browse collection of most popular Instant Pot recipes.
Instant Pot Vegetable Soup
- 2 medium potatoes medium chopped
- 3 cups snap peas medium chopped
- 3 cups brown mushrooms sliced
- 6 cups cabbage medium chopped
- 1 medium onion finely chopped
- 2 cups corn frozen OK
- 3 bay leaves
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- Ground black pepper to taste
- 7 cups vegetable stock low sodium
- 14 oz can tomato sauce low sodium
- 6 oz can tomato paste low sodium
- 1 large garlic clove grated
- 1/3 cup dill or parsley finely chopped
- Parmesan cheese and yogurt for garnish
- In 6 or 8 quart Instant Pot, add vegetables, bay leaves, smoked paprika, dried oregano, salt, pepper, stock, tomato sauce and tomato paste. Order of ingredients doesn’t matter much, no need to stir but if you did it’s OK. Pressure cooker shouldn’t be more than 2/3 full.
- Close the lid, set pressure vent to Sealing and press Pressure Cooking on High or Manual for 15 minutes.
- Display will say ON, Instant Pot will take about 20-30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 15 minutes will begin.
- After display beeps and says OFF or goes to Keep Warm (L:00), wait 5 minutes and do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so outside to avoid the mess and smell.
- Open the lid, add garlic and herbs.
- Serve hot with freshly grated Parmesan cheese, dollop of plain yogurt and wholegrain bread.
Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Make sure to leave some room for expansion inside the container and freeze for up to 3 months.
- Regular paprika will not add such umami flavor like smoked.
- Use any firm veggies in this soup but I wouldn’t add too many (if any) cruciferous vegetables like cauliflower and broccoli.
- If you like certain veggies like zucchini with more of a bite to them, add after to a cooked soup so they kind of steam.
- Tomato paste makes soup more hearty and more like tomato soup. For lighter broth like taste, skip it.
- Add leftover shredded chicken to cooked soup.
- Make vegetable beef soup by adding 1-2 lbs of stew meat before cooking. Season to taste after. Pressure cooker will do wonders to even the toughest cuts of meat in 15 minutes under high pressure.
- Add 1/2 cup dry uncooked barley or quinoa before cooking.
- Clean out the fridge further and use leftover condiments like salsa, relish etc. to add flavor.
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