by Olena

Instant Pot Vegetable Soup

by Olena

5 from 1 reviews

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. Feeling cold and down? Browse all healthy Instant Pot soups.

Instant Pot Vegetable Soup with a ladle

Pressure Cooker Vegetable Soup

I have been making my vegetable soup for years now. It tastes different every time depending on time of the year and fridge situation.

In summer, Instant Pot vegetable soup is more light and fresh with local produce. And in winter, hearty, thick and chunky.

Personally to me, the most shocking part is that my kids love it! 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.

Instant Pot Vegetable Soup ingredients inside the pressure cooker

Veggies You Can Use

Whatever I used here in this Instant Pot vegetable soup recipe is just a guideline. That is what I had on hand after being away for 5 days, not feeling like going to the store and a major fridge malfunction (frozen produce).

Fresh or frozen veggies great to use in a veggie soup are 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.

Common sense is not to use cucumbers.:) But try pickles and you might thank me.

tomato paste, corn, mushrooms and herbs in Instant Pot

Tips for Best Instant Pot Vegetable Soup

As promised, about my 2 secret ingredients and other tips. Not familiar with Instant Pot? Check out my Instant Pot guide and which Instant Pot I own and recommend to buy.

  • Smoked paprika and fresh garlic 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.
  • 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.
  • Fill up the pot but make sure not to exceed 2/3 PC Max mark or leave 2 inches from the top.
  • Tomato paste makes soup more hearty and more like tomato soup. For lighter broth like taste, skip it.

smoked paprika and vegetable bouillon cubes

Variations

This Instant Pot vegetable soup is naturally vegan and gluten free. But you can do so much more to 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.
  • Make soup creamy by adding plain yogurt to each bowl.
  • 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.

Anything goes and that’s why this vegetable soup is so easy, cheap and simply the best!

How to Store Vegetable Soup

a bowl with a spoon of Instant Pot vegetable soup

There is nothing more therapeutical to this Ukrainian mom than knowing there is a pot of soup in the fridge on any given day. It means kids will skip boxed mac and cheese and deli meat.

Refrigerate for up to 5 days. 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.

Veggie soup freezes well and that comes from a girl who doesn’t love to freeze vegetable leftovers. But I guess because there is lots of flavorful broth, it works. Make sure to leave some room for expansion inside the container and freeze for up to 3 months.

Thaw on a counter and to reheat just simmer on low. Sometimes I even simmer frozen block of soup. Just make sure heat is low and pot is covered. Enjoy!

More Instant Pot Vegetarian Soups

Did you know we have entire Youtube channel dedicated to healthy Instant Pot recipes and tips? My goal is to help you become confident with your Instant Pot by demonstrating each delicious foolproof recipe in step-by-step videos.

Make sure to subscribe and hit the Bell icon not to miss new videos.

pressure cooker vegetable soup on a ladle

Print

Instant Pot Vegetable Soup

5 from 1 reviews

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.

  • Author: Olena of ifoodreal.com
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Category: Soup and Stew
  • Method: Instant Pot
  • Cuisine: Ukrainian
Scale

Ingredients

  • 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

Instructions

  1. 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.
  2. Close the lid, set pressure vent to Sealing and press Pressure Cooking on High or Manual for 15 minutes.
  3. 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.
  4. 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.
  5. Open the lid, add garlic and herbs.
  6. 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.

Notes

  • 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.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

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