Instant Pot  Vegetable  Soup

This Instant Pot Vegetable Soup is healthy, flavorful, and so easy to make! Ready in just over 30 minutes, it’s a one pot, veggie packed, vegetarian meal that your family will devour.

-Assorted vegetables -Diced tomatoes -Vegetable broth -Fresh garlic -Smoked paprika, oregano -Fresh herbs


Saute aromatics and seasonings first: Press Saute. Add oil, onion, and 2 garlic cloves, saute for 4-5 minutes. Press cancel, add spices, saute 1 minute.


Add remaining ingredients: Toss in veggies, broth, bay leaves, and diced tomatoes. No need to stir.


Cook on high for 2 mins: Turn the valve to seal and allow the pressure cooker to come to pressure, it will take about 20 minutes. Wait 5 minutes after then release pressure.


Finish and serve: Add remaining garlic and fresh herbs to the fully cooked soup. It yields maximum flavor this way!


– Fresh parmesan -Fresh dill or parsley -Yogurt

Favorite Toppings


Refrigerate in an airtight container for up to 5 days. To reheat, simmer the desired amount in a small pot on low heat. Freeze up to 3 months.

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