Instant Pot Vegetable Soup

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Instant Pot Vegetable Soup is a simple but hearty recipe that is loaded with veggies. It’s a lighter dinner or lunch that comes together fast!

A SIMPLE VEGGIE FILLED SOUP

There’s nothing like a warm bowl of vegetable soup to make you feel all cozy inside, and thanks to the Instant Pot, this recipe is as easy as can be. If you’ve tried my Crock Pot Vegetable Soup, you know you’re going to love this soup too. Plus, it’s super versatile—perfect for using up whatever you’ve got in the fridge or in the cabinets! Looking for more instant pot recipes? Just search “Instant Pot Recipes” on the site and they will all come up for you!

Close up looking down on a bowl of Instant Pot Vegetable Soup.

FREQUENTLY ASKED QUESTIONS:

Can this soup be made on the stovetop?

Yes! You can make this on the stove instead. Actually what I would recommend doing is using my Stovetop Hamburger Vegetable Soup– but just omit the ground beef. It’s another simple and filling soup recipe just like this Instant Pot version.

Can I make this in a crock pot?

You sure can. I love this soup so much, I’ve already made a Slow Cooker Vegetable Soup and you’re going to love it just as much as I do. You know I love my Slow Cooker, especially for soups, so it should come to no surprise that I’ve already made this delicious soup in the Crockpot.

What should I serve with vegetable soup?

For me, I love a good bowl of hearty vegetable soup and some nice crusty bread to dip in the soup. Soup is also really good with a huge heaping serving of your favorite salad. I would definitely recommend a nice crusty bread like this No Knead Dutch Oven Bread, but any hard bread or Breadsticks will work! You could also serve this soup with your favorite soup crackers and a Grilled Cheese or other easy sandwich.

How much broth do I need?

I know it can be weird to see a recipe that calls for 7 1/2 cups of chicken broth – that’s 60 ounces. There’s not a convenient chicken broth box size to use really, so here’s what I suggest doing. Either make your own Homemade Broth and measure out 60 ounces. Or, you can get a larger 48-ounce carton of chicken broth and grab one of the smaller 14.5-ounce cans of broth. Then you’ll only have 2.5 ounces leftover. Or, just toss it in the soup because it’s only 2.5 extra ounces, it’s soup– how much of a difference is that really going to make, right?

Can I use fresh vegetables instead of frozen?

Yes! Fresh vegetables can be used, but you may need to adjust the cooking time slightly. I’ve only ever made this with frozen to be honest so I couldn’t give you exact timing with additional fresh veggies.

Can I add ground beef?

Absolutely! You will need to cook and crumble the ground beef first (draining any excess grease.)

How to store leftovers?

Instant Pot Vegetable Soup should be stored in an airtight container in the refrigerator for up to 3 days.
To reheat this soup, place leftovers in a pot over medium heat on the stovetop, or in the microwave until hot.
To Freeze: Place cooled soup in freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

A large bowl of Vegetable Soup made in the Instant Pot.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

onion, garlic, celery – if you don’t like celery, garlic or onion, just leave out what you don’t like.
potatoes– I used russet potatoes, but gold potatoes work great also. I suppose you could use red potatoes but they are a waxy potato and sometimes need a longer cooking time so I would stick with russet or Yukon gold if possible.
frozen mixed vegetables– I used a bag of mixed veggies made up of carrots, green beans, corn, and peas.
diced tomatoes – if you don’t like tomatoes, just leave them out and add in a little extra broth.
chicken broth– I used chicken broth, but vegetable broth works just as well if you want to keep this vegetarian. In the FAQ section above I shared the best way to purchase how much broth you need, or you can make Homemade Chicken Broth. Also, if you need or prefer less sodium, please use the no or low sodium options.
bay leaves – I know some people are on the fence on whether bay leaves add any flavor but I promise you they do. It’s not a wrong flavor but it adds to the depth of flavor. If you don’t have any, just skip it but I promise it does make a difference in taste.
dried Italian seasoning
salt and pepper

Oil, Onion, Garlic, Celery, Potatoes, Frozen mixed vegetables, Diced tomatoes, Chicken broth, Bay leaves, Dried Italian seasoning, Salt, and Pepper.

HOW TO MAKE INSTANT POT VEGETABLE SOUP

Set the Instant Pot to Sauté function. Add olive oil, onion, and garlic. Cook for about 1-2 minutes, stirring occasionally, then stir in celery and cook for another 2-3 minutes.

An Instant Pot with garlic, onions, and celery.

Stir in potatoes, frozen mixed vegetables, diced tomatoes, chicken broth, bay leaves, Italian seasoning, salt, and pepper.

Chicken broth being added to Instant Pot and pot with celery, onion, garlic, potatoes, frozen mixed vegetables, diced tomatoes, vegetable broth, bay leaves, Italian seasoning, salt, and pepper.

Close the Instant Pot lid and set the valve to the Sealing position. Select the Pressure Cook (or Manual) mode and set the cooking time to 8 minutes on high pressure. After the Instant Pot finishes cooking, let the pressure release naturally for 5 minutes, then carefully perform a quick release to vent the remaining pressure. Open the lid and remove the bay leaves.