by Olena

Instant Pot Vegetable Soup

Olena's image
Olena Osipov
5 from 12 votes

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This one-pot, 30-minute, dump-and-set Instant Pot Vegetable Soup is so easy, healthy, and comforting, even kids love it! Its flexible ingredients will help you clean out your fridge and the two secret ingredients will maximize flavour!

Other family favorites around here are Instant Pot split pea soup, Instant pot minestrone soup and Instant Pot borscht.

vegetable soup instant pot in bowls with crusty bread and parmesan

Instant Pot Vegetable Soup

I’ll always love a good long-simmering soup recipe but I also love a quick version that I know will not skimp on any flavour or nutrients. That’s why turning my homemade vegetable soup into an Instant Pot recipe has been my saving grace for busy weeknights.

Eating seasonally means this soup is super flexible with its ingredients which is great for using up what’s in the fridge. Lighter pressure cooker veggie soup in the summer and thick, chunky, and hearty soup in the winter!

Why Make Vegetable Soup Instant Pot?

  • Soup for all seasons: Use summer, fall, winter, or spring seasonal produce to make the freshest vegetable soup.
  • Kids love it: My kids love this Instant Pot vegetable soup recipe! Along with Instant Pot vegetarian chili and Instant Pot lentil soup recipe, they lick the bowls every time. 
  • Secret ingredients: Keep reading for the two ingredients that will maximize the flavour of this soup!
  • Lots of leftovers: Making a big pot of soup is a great cost-effective way to get more bang for your buck. Meals for days!
  • Waste less: Toss in whatever veggies you’ve got in your fridge before they go bad. 
  • A healthy grounding soup: Who couldn’t use a delicious immune-boosting soup to get you through the winter months. Loaded with vitamins and nutrients, this soup has it all!
vegetable soup still in instant pot

Ingredients for Pressure Cooker Vegetable Soup

Whatever I used here in this Instant Pot vegetable soup recipe is just a guideline. It’s flexible so use what you have. If you’re thinking about what to do with beets or cabbage, think about, my borscht soup and cabbage soup instead!

  • Fresh or frozen veggies: Zucchini, potatoes, celery, carrots, cabbage, cauliflower, onion, garlic. No need to thaw frozen veggies, just know your Instant Pot will take longer to come to pressure.
  • Diced tomatoes: Yields a lighter broth with chunks of tomatoes. I use low sodium or “no salt added”, so if yours is not just adjust the salt to taste at the end.
  • Vegetable broth: You can use broth from a carton, bouillon cubes diluted in water, or homemade veggie stock.
crumbled bouillon cube in hand above pot

If using a bouillon cube, crumble it in your hands before adding to the pot to help dilute better.

  • Smoked paprika and garlic: These are my 2 secret flavour boosters! Don’t skip them, they add amazing taste to pressure cooker vegetable soup. Regular paprika will not add such umami flavor as smoked does. Make sure to add freshly grated garlic after the soup is cooked. It doesn’t have quite the same effect if it’s added before.
  • Seasonings: Dried oregano, bay leaves, and fresh dill create layers of flavour at different stages.
ingredients of cabbage celery cauliflower diced tomatoes onion potatoes zucchini for soup

How to Make Instant Pot Vegetable Soup

  • Saute onion and aromatics first: Press Saute and wait until display says Hot – takes on average 5 minutes. Add oil, onion and 2 garlic cloves, saute for 4-5 minutes. Then press Cancel, add spices and saute for another minute.

Why press Cancel during sauteing spices? Because spices burn fast and 1 minute of residual heat is enough to release their natural oils and aromas without burning them.

  • Dump remaining ingredients: Toss in veggies, broth, bay leaves, and diced tomatoes. No no need to stir. Pressure cooker vegetable soup is easy, right?

2/3 max line: Fill up the pot but make sure not to exceed the 2/3 PC Max mark or leave 2 inches from the top. Leaving enough room to build pressure is extremely important.

  • Pressure cook on high for 2 mins: Turn the valve to seal and allow the pressure cooker to come to pressure. This will take about 20 mins because it has a lot of liquid.
  • Give it 5 mins and release pressure: To avoid splatter and spillage on the counter, wait 5 minutes before turning the valve to Venting to quick release the remaining pressure.

Caution: Even once the timer goes off and the soup is ready, the liquid is still very much bubbling inside. So, be careful and make sure to allow it to naturally release for 5 minutes first!

  • Add garlic and herbs: Carefully remove the lid and add these fresh ingredients to the fully cooked soup. It yields maximum flavour this way!

Optional Add-In’s and Variations

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. Balance the carbohydrates with some protein. You might also love chicken noodle vegetable soup.
  • Turkey: Wondering what to do with your leftover holiday turkey? Toss it in here!
  • Beef: Make Instant Pot vegetable beef soup by adding 1-2 lbs of stew meat before cooking. Season to taste after. The pressure cooker will do wonders to even the toughest cuts of meat in 15 minutes under high pressure.
  • Pork: Milk or spicy Italian sausage would be a great addition to pressure cooker vegetable soup. As would diced or smoked ham.
  • Creamy: Make a creamy soup by adding plain yogurt to each bowl (learn how to make yogurt in Instant Pot and never buy it again).
  • Legumes: Add a little extra fiber with some cannellini beans, red kidney beans, black beans, chickpeas, green beans or even lentils.
  • Grains: 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 or rice for chicken and rice veg soup!
  • Condiments: Clean out the refrigerator further and use leftover condiments like salsa, relish, etc. to add flavour. You can even serve some on the side.

Anything goes: That’s why this Instant Pot vegetable soup is so easy, cheap, and simply the best!

Tips For Best Results

  • Cruciferous veggies: Use any firm veggies in this soup but limit the number of cruciferous vegetables like cauliflower and broccoli. 
  • Zucchini: If you like zucchini with more of a bite to them, add them in once the soup is cooked. That way they steam up a bit rather than cook all the way.
  • A bit of steam: As the pot comes to pressure you will see a bit of steam escape. That’s ok! 
  • Manage splatter: Releasing pressure from a big pot of soup will take about 3-4 minutes and have quite a bit of splatter. If you’re worried about your walls, your ceiling, or the smell, take it outside to release. That’s what I do!
  • Save kitchen cabinets: To prevent steam damaging your kitchen cabinets, invest in a steam diverter like pictured below. It will also keep your kitchen counters clean during the steam release stage.

henry steam diverter on top of instant pot

FAQs

Can I add noodles to Instant Pot vegetable soup?


You can add all kinds of noodles if you’d like. Pastina (any tiny pasta), orzo, farfalle, egg noodles, you name it.

How do I make this vegetable soup in Instant Pot thicker?

Adding chunkier and heartier veggies is a great way to make it an overall thicker soup. Throwing in some buttery creamy beans that will become mushy under pressure is another way. The tomato paste thickens the broth as is, but if you’re desperate for it to be even thicker, you could add a cornstarch slurry to the pot and allow it to thicken that way.

Can I make this soup with frozen vegetables?

Definitely. What a great way to make things even easier for you. No need to thaw but just keep in mind it will take a little longer for the pressure to build up. Just a bit.

Should I use the Instant Pot soup button?

Nah. Follow instructions as written. The Instant Pot comes with a variety of different buttons but the chances of you using anything other than the pressure cooker button are quite slim. I have tested this recipe and have written it in a way that I think yields perfect results.

How do I simmer soup in the Instant Pot?

The Instant Pot works as a pressure cooker which means the lid needs to be sealed and pressure needs to build to cook what’s inside. You wouldn’t simmer it like you would a pot on the stove. However, you can simmer parts of it before or after. In this case, if you want to continue simmering the soup on low to keep it warm, keep it on the warm function until you’re ready to serve.

How do I add dry beans to Instant Pot soup?

One of the greatest things about an Instant Pot is its ability to cook dried beans without presoaking or pre-cooking anything! You can add them right into the soup along with the other ingredients and they will cook under pressure. For more details on this check out my Instant Pot black beans post where I go over this in detail.

instant pot vegetable soup

Serving Recommendations

There is nothing more therapeutic 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 and I don’t have to give it any thought!

We like to serve the vegetable soup with a dollop of yogurt or sour cream or freshly grated Parmesan cheese. And toasted whole-grain bread on the side. Done like dinner!

A few appetizers always go over so well with soup if you are feeding a hungry crew (or growing boys!) like me! A charcuterie board with cheese ball and spinach dip serving with fresh bread and toasted crackers always is a favorite.

Making This Recipe in Advance

Storing soup: Instant Pot veggie soup will keep fresh for up to 5 days, after that it has to be frozen or discarded. Especially if you’re using zucchini or any cruciferous veggies. Potatoes, cabbage, and carrots hold better in liquid and will keep their texture longer.

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 the soup, just simmer the desired amount in a small pot on low heat. Sometimes I even simmer a frozen block of soup. Just make sure heat is low and the pot is covered. Enjoy!

More Instant Pot Soups to Try

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pressure cooker vegetable soup
Instant Pot Vegetable Soup

Instant Pot Vegetable Soup

This one-pot, dump-and-set Instant Pot Vegetable Soup is so easy, healthy, and comforting, even kids love it! Its flexible ingredients will help you clean out your fridge and the two secret ingredients will maximize flavour!
5 from 12 votes
Print Save Rate
Course: Soup and Stew
Cuisine: Ukrainian
Prep Time: 15 minutes
Cook Time: 2 minutes
Pressure Build Up Time: 20 minutes
Total Time: 37 minutes
Servings: 6 servings
Calories: 160kcal
Author: Olena Osipov

Equipment

Ingredients

  • 1 large onion finely chopped
  • 3 large garlic cloves grated and divided
  • 3 large celery stalks chopped
  • 2 large carrots chopped
  • 1 medium zucchini coarsely chopped
  • 2 large potatoes medium chopped
  • 3 cups cauliflower cut into chunks
  • 4 cups cabbage largely cubed
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • Ground black pepper to taste
  • 1 tbsp oil for frying
  • 3 bay leaves
  • 28 oz can diced tomatoes low sodium
  • 3 cups vegetable stock low sodium
  • 1/3 cup dill or parsley finely chopped
  • Parmesan cheese and yogurt for garnish

Instructions

  • On 6 or 8 quart Instant Pot, press Saute and wait until display says Hot. Takes about 3-5 minutes.
  • Add oil, onion and 2 garlic cloves. Saute for about 5 minutes, stirring a few times. Then add smoked paprika, dried oregano, salt and pepper; press Cancel and saute for 1 more minute with residual heat.
  • Now add celery, carrots, zucchini, potatoes, cauliflower, cabbage and bay leaves.
  • Add diced tomatoes and stock. 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 Cook on High or Manual for 2 minutes.
  • After Instant Pot has finished cooking, wait 5 minutes and release pressure with Quick Release method by turning pressure valve to Venting position, which takes about 6 minutes.
  • Open the lid, add remaining grated 1 garlic clove and dill. Stir gently.
  • 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.

      Reheating Soup: To reheat the soup, just simmer the desired amount in a small pot on low heat. Sometimes I even simmer a frozen block of soup. Just make sure heat is low and the pot is covered.

        Notes

        • Bouillon cubes: I use organic vegetable bouillon cubes diluted in water in place of stock. You can use either. I recommend to crumble the cube in your hands before adding to the pot to help it dissolve better.
        • 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.
        • Vegetables: 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.
        • Legumes: Add a little extra fiber with some cannellini beans, red kidney beans, black beans, chickpeas, green beans or even lentils.
        • Protein: Add leftover shredded chicken or stew meat when cooking.
        See recipe post for more tips and FAQs.

        Nutrition

        Serving: 1.5cup | Calories: 160kcal | Carbohydrates: 30g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 946mg | Fiber: 7g | Sugar: 10g

        Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes without permission. Nutritional info is approximate.