Instant Pot Vegetable Soup is a warm, comforting, and nutrient-rich meal perfect for any season. Whether you’re looking for a quick weeknight dinner, a healthy meal prep option, or a way to use up fresh vegetables, this soup is the answer. With the Instant Pot, you can make a flavorful and hearty soup in a fraction of the time compared to traditional stovetop methods.
This recipe is highly customizable. You can use whatever vegetables you have on hand, swap out ingredients based on dietary needs, and adjust the seasoning to your liking. Whether you prefer a vegan, gluten-free, or protein-packed version, this soup serves as an excellent base for endless variations.
Brief History and Cultural Significance
Vegetable soup has been a staple in global cuisines for centuries. Historically, it was a way to make use of leftover produce and create a nutritious, filling dish. Different cultures have their own versions, from French ratatouille soup to Italian minestrone and Asian-inspired vegetable broths.
With the invention of the Instant Pot, vegetable soup has become even more accessible. The pressure cooking function allows flavors to develop quickly, creating a depth of taste that typically takes hours on the stovetop.
Preparation Phase & Tools to Use
Essential Tools and Equipment
Before you start, having the right tools can make the cooking process seamless.
- Instant Pot (6-quart or larger) – Ensures even cooking and pressure cooking efficiency.
- Chef’s knife – For chopping vegetables into uniform pieces.
- Cutting board – Prevents cross-contamination and keeps prep organized.
- Measuring cups and spoons – Ensures precise seasoning and ingredient proportions.
- Wooden spoon or silicone spatula – Ideal for stirring ingredients without scratching the Instant Pot’s surface.
- Ladle – Makes serving the soup easier.
Preparation Tips
- Chop vegetables evenly – Ensures even cooking and consistent texture.
- Layer ingredients properly – Start with onions and garlic for a flavorful base, followed by firm vegetables like potatoes and carrots.
- Deglaze the pot after sautéing – Prevents the Instant Pot from giving a “burn” warning.
- Use fresh or frozen vegetables – Both work well in this recipe. No need to thaw frozen vegetables before adding.
Ingredients List
Main Ingredients
- 1 teaspoon canola oil
- 1 medium onion, finely diced
- 1 tablespoon tomato paste
- 2 teaspoons minced garlic
- 2 teaspoons Italian seasoning
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 6 cups low-sodium chicken or vegetable broth
- 1 lb potatoes, chopped (about 3-4 medium)
- 3 large carrots, peeled and chopped
- 2 ribs celery, sliced
- 1 ½ cups fire-roasted diced tomatoes (or any preferred variety, 13oz can)
- 1 cup fresh green beans, cut into thirds
- ½ cup corn (canned, frozen, or fresh)
- 1 bay leaf
- 1 cup finely chopped spinach
Optional Additions and Substitutions
- Zucchini or bell peppers for added texture.
- Kale or Swiss chard instead of spinach.
- Sweet potatoes instead of regular potatoes for a slightly sweeter taste.
- Canned chickpeas or white beans for extra protein.
- Parmesan cheese or nutritional yeast for a cheesy flavor.
- Red pepper flakes for added spice.
Step-By-Step Instructions
Step 1: Sauté the Aromatics
- Set the Instant Pot to “Sauté” mode and allow it to heat up.
- Add canola oil and let it warm for 30 seconds.
- Add diced onion and sauté for 2-3 minutes until softened.
- Stir in tomato paste, garlic, Italian seasoning, salt, and black pepper. Cook for 1 minute to allow the flavors to develop.
Step 2: Deglaze the Pot
- Turn off the Instant Pot and pour in ½ cup of broth.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- This prevents the Instant Pot from displaying a burn warning while cooking.
Step 3: Add the Vegetables
- Pour in the remaining broth.
- Add potatoes, carrots, celery, fire-roasted tomatoes, green beans, corn, and bay leaf.
- Stir to combine all ingredients evenly.
Step 4: Pressure Cook the Soup
- Secure the Instant Pot lid and turn the valve to the “Sealing” position.
- Select “Manual” or “Pressure Cook” mode and set to 2 minutes on HIGH pressure.
- The Instant Pot will take about 15 minutes to come to pressure before the cooking timer begins.
Step 5: Natural Pressure Release
- Once the timer beeps, allow the pressure to release naturally for 8-10 minutes.
- After 10 minutes, carefully turn the valve to “Venting” to release any remaining steam.
- Open the lid carefully to avoid splattering.
Step 6: Finishing Touches
- Remove the bay leaf and discard.
- Stir in chopped spinach and let it wilt for 1-2 minutes.
- Taste the soup and adjust seasoning as needed. If the tomatoes are too acidic, stir in 1 teaspoon of sugar to balance flavors.
Step 7: Serving the Soup
- Ladle the soup into bowls and serve hot.
- Garnish with fresh parsley, grated Parmesan cheese, or a drizzle of olive oil.
- Enjoy with crusty bread, crackers, or a side salad.
Pro Tips for the Best Soup
- For a thicker soup: Mash some of the potatoes with a fork before serving.
- For a creamier texture: Stir in ½ cup of heavy cream or coconut milk after cooking.
- For extra protein: Add shredded rotisserie chicken, cooked lentils, or chickpeas.
- For a smoky flavor: Use smoked paprika or a dash of liquid smoke.
Best Side Dishes to Serve with Instant Pot Vegetable Soup
A warm bowl of vegetable soup is comforting on its own, but pairing it with the right side dish can elevate the meal. Whether you’re looking for something crunchy, hearty, or protein-packed, these side dishes complement the flavors of the soup while adding variety to your meal.
1. Garlic Parmesan Breadsticks
Breadsticks are a perfect choice for dipping into the broth. They absorb the flavors while adding a crisp, garlicky bite. A sprinkle of Parmesan cheese enhances the richness of the soup without overpowering the fresh vegetable flavors.
2. Classic Grilled Cheese Sandwich
Grilled cheese and soup are a timeless combination. A golden, buttery crust with melted cheese inside makes for a satisfying contrast against the light, brothy soup. Try different cheeses like cheddar, mozzarella, or Gouda for variety.
3. Cornbread Muffins
If you prefer a touch of sweetness, cornbread muffins are a great choice. Their slightly crumbly texture pairs well with a hot bowl of soup. Add honey or jalapeños to the batter for extra flavor.
4. Roasted Brussels Sprouts
A simple side of roasted Brussels sprouts with olive oil, salt, and pepper adds a crispy texture to your meal. Roasting caramelizes their natural sugars, bringing a slight sweetness that complements the savory elements of the soup.
5. Air Fryer Potato Wedges
If you’re craving something hearty, crispy potato wedges make an excellent side. The crispy exterior and soft, fluffy inside offer a delightful contrast to the warmth of the soup. Serve them with a garlic aioli or a sprinkle of fresh herbs.
6. Quinoa Salad with Lemon Dressing
A cold quinoa salad with a zesty lemon dressing adds a refreshing contrast. Quinoa provides protein and fiber, making the meal more filling while complementing the lightness of the vegetable soup.
7. Cheesy Garlic Knots
Soft, buttery garlic knots are a fantastic addition. The doughy texture pairs well with the soup, and the cheesy topping makes them even more irresistible.
8. Avocado Toast with Cherry Tomatoes
A slice of whole-grain bread topped with creamy avocado and juicy cherry tomatoes provides a fresh, vibrant side. The creaminess of the avocado balances out the acidity in the soup, creating a well-rounded meal.
Nutritional Information & Health Benefits
Low-Calorie, Nutrient-Dense Meal
Instant Pot Vegetable Soup is naturally low in calories but packed with essential vitamins and minerals. Since it’s made with a variety of vegetables, it provides a wide range of nutrients that support overall health.
Rich in Fiber for Digestive Health
This soup contains fiber-rich ingredients like potatoes, carrots, celery, and spinach, which promote healthy digestion and keep you feeling full longer. Fiber helps regulate blood sugar levels and supports gut health.
High in Vitamins and Minerals
Each vegetable in the soup brings unique health benefits:
- Carrots – High in beta-carotene, which supports eye health.
- Spinach – Packed with iron and vitamin K, essential for blood and bone health.
- Tomatoes – A great source of lycopene, an antioxidant that may help protect against heart disease.
- Celery – Contains antioxidants that help reduce inflammation.
Low-Sodium & Heart-Healthy
Using low-sodium broth and limiting added salt makes this soup heart-friendly. The natural flavors from vegetables and herbs enhance the taste without excess sodium, reducing the risk of high blood pressure.
Adjustable for Different Diets
- Keto & Low-Carb – Swap potatoes for cauliflower and reduce the carrots.
- Vegan – Use vegetable broth and add plant-based protein like chickpeas.
- Gluten-Free – Naturally gluten-free as long as the broth and seasonings don’t contain additives.
Common Mistakes to Avoid & How to Perfect the Recipe
1. Using Too Much Salt Too Soon
Salt should be added gradually and adjusted at the end of cooking. Since the flavors develop during pressure cooking, adding too much salt early on can result in an overpowering taste.
Fix: Always taste and adjust seasoning after the soup has finished cooking. If it’s too salty, add more broth or a squeeze of lemon juice to balance it out.
2. Not Deglazing the Instant Pot Properly
After sautéing the onions and spices, bits of food often stick to the bottom of the pot. If left unchecked, this can trigger the Instant Pot’s burn warning, preventing proper cooking.
Fix: Always pour in a bit of broth after sautéing and use a wooden spoon to scrape off any browned bits. This prevents burning and adds extra flavor to the soup.
3. Overcooking the Vegetables
Since vegetables cook quickly under pressure, overcooking can result in mushy textures.
Fix: Stick to the recommended 2-minute pressure cooking time. The natural release process continues cooking the ingredients gently without making them too soft.
4. Adding Spinach Too Early
Leafy greens like spinach should be added after pressure cooking, not before. If added too early, they will lose their vibrant color and turn mushy.
Fix: Stir in the spinach after releasing the pressure, letting the residual heat wilt the greens naturally.
5. Not Allowing Natural Pressure Release
Quick-releasing the pressure immediately after cooking can cause the hot broth to splatter and leave the soup underdeveloped in flavor.
Fix: Allow the pressure to release naturally for 8-10 minutes before manually venting the rest. This helps preserve flavors and prevents splattering.
6. Skipping the Tomato Paste Step
Tomato paste adds depth and umami to the soup, enhancing its richness. If skipped, the soup may taste flat.
Fix: Always cook the tomato paste with aromatics like garlic and onions before adding the liquid. This caramelizes the paste, bringing out its natural sweetness.
7. Not Adjusting the Acidity
Sometimes, fire-roasted tomatoes or tomato paste can make the soup taste too acidic.
Fix: A small amount of sugar or a splash of coconut milk can balance the acidity without affecting the overall taste.
8. Not Using the Right Broth
The broth is the foundation of your soup’s flavor. Using a poor-quality or overly salty broth can affect the final dish.
Fix: Choose a low-sodium vegetable or chicken broth with clean ingredients. If using homemade broth, make sure it’s well-seasoned.
How to Store Instant Pot Vegetable Soup for Maximum Freshness
Proper storage helps maintain the flavor, texture, and nutritional value of the soup while preventing spoilage. Whether you’re storing leftovers for a few days or meal-prepping for the future, follow these guidelines for best results.
Storing in the Refrigerator
- Allow the soup to cool to room temperature before storing.
- Transfer it to an airtight container to keep it fresh.
- Store in the refrigerator for 3 to 4 days.
- Stir before reheating, as ingredients may settle or absorb the broth.
Freezing for Long-Term Storage
- Instant Pot Vegetable Soup is highly freezer-friendly and lasts 4 to 6 months in the freezer.
- Divide the soup into smaller portions using freezer-safe containers or resealable bags.
- Leave about an inch of space in the container to allow for expansion as it freezes.
- Label each container with the date for easy tracking.
Preventing Texture Changes in Frozen Soup
- Avoid freezing potatoes, as they can become grainy. If freezing, consider using sweet potatoes or omitting potatoes altogether and adding fresh ones when reheating.
- If using dairy (such as cream or cheese), add it after reheating, as dairy can separate when frozen.
- Freeze soup in flat layers in resealable bags for faster thawing.
Best Ways to Reheat Instant Pot Vegetable Soup
Proper reheating helps maintain the flavors and consistency of the soup while ensuring it’s heated evenly.
Stovetop Method (Best for Large Batches)
- Pour the soup into a saucepan and heat over medium heat.
- Stir occasionally to prevent sticking.
- If the soup has thickened in the fridge, add a splash of broth or water to adjust consistency.
- Heat until hot but not boiling, then serve.
Instant Pot Reheating (For Convenience)
- Pour the cold soup into the Instant Pot.
- Select the “Sauté” function and stir occasionally until warmed through.
- If needed, add a bit of extra broth to adjust thickness.
Microwave Method (Best for Quick Reheating)
- Pour the soup into a microwave-safe bowl.
- Cover with a lid or microwave-safe plate to prevent splattering.
- Heat in 1-minute intervals, stirring between each round to distribute heat evenly.
- Continue until the soup is thoroughly heated.
Reheating from Frozen
- Stovetop: Place the frozen soup in a pot over low heat, stirring occasionally until fully thawed. Increase heat to medium and simmer until hot.
- Instant Pot: Use the “Sauté” function to thaw, then switch to “Pressure Cook” for 2 minutes to fully heat through.
- Microwave: Defrost in the microwave using low power before heating in short intervals.
Frequently Asked Questions About Instant Pot Vegetable Soup
1. Can I Use Frozen Vegetables Instead of Fresh?
Yes! Frozen vegetables work well and can be added directly into the soup without thawing. Keep in mind that frozen veggies cook faster, so you may want to adjust the pressure cooking time to 1 minute or use the “Sauté” function after pressure cooking.
2. How Do I Make the Soup Thicker?
If you prefer a heartier consistency, try these methods:
- Mash some of the potatoes with a spoon to create a natural thickener.
- Add blended beans or lentils for a creamy, protein-rich texture.
- Stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and simmer until thickened.
3. Can I Add Protein to This Soup?
Absolutely! Here are some great protein additions:
- Chicken: Add shredded rotisserie chicken after cooking.
- Ground Turkey or Beef: Brown it using the “Sauté” function before adding the broth.
- Tofu: Stir in cubed firm tofu at the end of cooking for a plant-based protein boost.
- Beans or Lentils: Canned chickpeas, white beans, or lentils work well and add heartiness.
4. What’s the Best Broth to Use?
- Vegetable broth keeps the soup plant-based and flavorful.
- Chicken broth adds depth and richness without overpowering the vegetables.
- Bone broth provides extra protein and minerals.
- Homemade broth ensures full control over sodium and ingredients.
5. Can I Make This Soup in a Slow Cooker Instead?
Yes! To make this soup in a slow cooker:
- Add all ingredients except spinach to the slow cooker.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Stir in chopped spinach during the last 15 minutes of cooking.
6. How Do I Reduce the Acidity in the Soup?
Sometimes fire-roasted tomatoes or tomato paste can add too much acidity. To fix this:
- Add ½ teaspoon of sugar to balance the flavors.
- Stir in a splash of coconut milk or cream for a creamy twist.
- Use low-acid tomatoes if available.
7. What Herbs & Spices Can I Use to Enhance the Flavor?
To customize your soup, try these seasoning ideas:
- Fresh basil or parsley for a fresh, bright flavor.
- Smoked paprika for a hint of smokiness.
- Thyme or rosemary for an earthy touch.
- Red pepper flakes for heat.
- Cumin or curry powder for an Indian-inspired twist.
8. Can I Make This Soup in Advance?
Yes! Instant Pot Vegetable Soup tastes even better the next day, as the flavors have time to meld together. Store it in the fridge or freezer for easy meal prep.
Expert Tips to Elevate Your Instant Pot Vegetable Soup
1. Use High-Quality Ingredients
Fresh, seasonal vegetables and good-quality broth make a big difference in flavor. If possible, use homemade vegetable or chicken broth for the best taste.
2. Add Ingredients in the Right Order
Layering ingredients properly helps maintain texture. Hearty vegetables like potatoes and carrots go in first, while delicate greens like spinach should be added at the end.
3. Don’t Overfill the Instant Pot
For proper pressure cooking, never fill the pot more than ⅔ full. This prevents the soup from spilling over or not cooking evenly.
4. Experiment with Different Broths
Try swapping vegetable broth with:
- Miso broth for an umami boost.
- Coconut milk for a creamy, Thai-inspired twist.
- Beef broth for a deeper, richer flavor.
5. Double the Recipe for Meal Prep
Since the Instant Pot makes cooking so easy, consider making a double batch and freezing half for future meals.
6. Make It a Complete Meal with Protein & Grains
For a more filling dish, try:
- Stirring in cooked quinoa or rice.
- Adding shredded chicken or chickpeas.
- Serving it over mashed potatoes for a unique twist.
Final Thoughts
Instant Pot Vegetable Soup is a versatile, nutritious, and easy-to-make dish that fits into any meal plan. Whether you’re cooking for a busy weeknight, meal-prepping for the week, or simply craving a comforting bowl of soup, this recipe delivers.
By following proper storage and reheating techniques, avoiding common mistakes, and experimenting with different flavors, you can perfect this soup and make it your own. Try out some of the side dishes and customizations, and enjoy a bowl of homemade comfort anytime you need a warm, satisfying meal.
Print
Instant Pot Vegetable Soup
- Total Time: 30 minutes
- Yield: 8 servings (1¼ cup per serving) 1x
- Diet: Vegan
Description
This Instant Pot Vegetable Soup is a quick and easy way to enjoy a nutrient-rich, comforting meal in under 30 minutes. Loaded with fresh vegetables and simmered to perfection in a pressure cooker, this soup is vegan, gluten-free, and meal-prep friendly.
Ingredients
- 1 teaspoon canola oil
- 1 medium onion, finely diced
- 1 tablespoon tomato paste
- 2 teaspoons minced garlic
- 2 teaspoons Italian seasoning
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 6 cups low-sodium vegetable or chicken broth
- 1 lb potatoes, chopped (about 3–4 medium)
- 3 large carrots, peeled and chopped
- 2 ribs celery, sliced
- 1 ½ cups fire-roasted diced tomatoes (13oz can)
- 1 cup fresh green beans, cut in thirds
- ½ cup corn (canned, frozen, or fresh)
- 1 bay leaf
- 1 cup finely chopped spinach
Instructions
-
Sauté the Aromatics
- Set Instant Pot to “Sauté” mode.
- Add oil, onion, and cook until softened.
- Stir in tomato paste, garlic, Italian seasoning, salt, and pepper.
-
Deglaze the Pot
- Turn off Instant Pot. Add broth and scrape up any browned bits.
-
Add Vegetables
- Pour in potatoes, carrots, celery, tomatoes, green beans, corn, and bay leaf. Stir well.
-
Pressure Cook
- Secure lid, set valve to “Sealing.”
- Cook on high pressure for 2 minutes.
- Let pressure release naturally for 8-10 minutes before manually venting.
-
Finish the Soup
- Remove bay leaf, stir in spinach, and let wilt.
- Adjust seasoning and serve hot.
Notes
- For a thicker soup, mash some potatoes before serving.
- For extra protein, add chickpeas, lentils, or shredded chicken.
- For a creamy version, stir in coconut milk or heavy cream.
- Storage: Keep in the fridge for 3-4 days or freeze for up to 6 months.
- Reheating: Use a stovetop, microwave, or Instant Pot “Sauté” mode.
- Prep Time: 15 minutes
- Cook Time: 2 minutes (plus pressure buildup time)
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1¼ cup
- Calories: 120
- Sugar: 5g
- Sodium: 480mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg