• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Almond Eater logo

  • Recipes
  • Recipes
    • Recipes by Course
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
    • Recipes by Diet
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • Meet Erin
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
Home » Lunch » Instant Pot Vegetable Soup

Instant Pot Vegetable Soup

By Erin · September 23, 2019 · Updated February 2, 2021 · 11 Comments

Disclosure: This post may contain affiliate links.

Gluten FreeDairy FreeVeganVegetarianWhole30Paleo
  • Share
  • Tweet
  • Pin
Jump to Recipe Jump to Video Print Recipe
instant pot vegetable soup

Instant Pot vegetable soup is a great way to make use of your pressure cooker! The soup is heart-healthy, full of flavor and ready in under 30 minutes! Plus, the entire recipe is made in the Instant Pot, so clean up is a breeze. 

instant pot vegetable soup

This Instant Pot vegetable soup is my FIRST Instant Pot recipe! See, I’d held off on getting an Instant Pot last year because it seemed super trendy and I was waiting to see if the trend was going to stick around or not. As it turns out, people are still as obsessed as they were last year, so I bit the bullet and bought the IP!

I’ve since made good use of my Instant Pot, and think you’ll also enjoy my Instant Pot wild rice soup and my Instant Pot Spanish rice.

Lately, I’ve been playing around with it and figuring out the best uses for it. This article outlines a handful of common uses for the Instant Pot. Not surprisingly, one common use is soup, which I found to be super easy and intuitive.

Recipe features

  • It’s loaded with–wait for it–VEGETABLES, but is super flavorful and pairs perfectly with a slice of bread
  • It comes together in 30 minutes total
  • You only need one dish (the Instant Pot) for this recipe, so clean up is a breeze

What you’ll need

ingredients on a table with overlay text

  • Onion, garlic – An absolute must for almost any soup recipe.
  • Carrots, celery, green beans – These make up the bulk of the vegetables, so I don’t recommend any substitutions.
  • Parsley – Parsley adds even more flavor, so don’t skimp on it! If you have to, you can use dried parsley. Start with 2 tsp and then add more as needed.
  • Russet potatoes – also called Idaho potatoes. You can peel them if you want, but it’s not necessary.
  • Canned diced tomatoes – LOVE using fire roasted diced tomatoes because they have so much more flavor to them. In a pinch? Regular diced tomatoes work just fine, though if that’s what you use, I would add 1/4-1/2 tsp red pepper flakes to the Instant Pot.
  • Italian seasoning – 1 tbsp may seem like a lot, but I pinky promise it’s the perfect amount.
  • Vegetable broth – this is a no-brainer, but you need vegetable broth in order to make vegetable soup. No substitutions.

Step-by-step instructions

Step 1: Sauté the vegetables. Add 1-2 tbsp of olive oil to your Instant Pot, then add the onion, garlic, carrots, celery, parsley, and Italian seasoning and press “Sauté”. Sauté the vegetables for 3-5 minutes or until the onion is soft.

cooked vegetables in the Instant Pot

Step 2: Pressure cook the soup. Add the potatoes, green beans, diced tomatoes, vegetable broth, and a pinch of salt and pepper and stir to combine. Then, lock the lid in place and make sure the valve on top is on the “sealing” setting. Hit the “Pressure Cook” button and set the timer to 10 minutes.

It will take around 10 minutes for the Instant Pot to come to pressure, so don’t worry if it seems like nothing is happening at first.

vegetable soup in the instant pot

Step 3: Naturally release the pressure. Once the 10 minutes is up, the IP will beep, and then begin a new timer to let you know that the pressure is naturally releasing. Naturally release the pressure for 5 minutes, then carefully switch the valve from “seal” to “vent”, which will manually release the rest of the pressure.

Once that’s done, carefully open the lid, then stir the soup. It should look something like this:

vegetable soup in the instant pot

FAQs

Is there a preferred way to dice the potatoes?

Not necessarily. The good thing about soup is that it’s pretty forgiving, and how you cut the vegetables doesn’t really matter. With that said, I chose to keep the potato skins on, and then I sliced the potatoes into rounds before cutting them into fourths.

How long does this soup need to cook?

Honestly, not long. The thing about vegetables in the Instant Pot is that they cook really quickly vs. meat, which takes a little longer to fully cook. You want the vegetables to be soft, but not soggy, so 10 minutes is the perfect amount of time!

How should I reheat this soup?

I recommend reheating it in a saucepan over the stove. It’s the quickest way, and it’s a good way to make sure the heat gets evenly distributed.

What should I serve this with?

Honestly, it’s pretty delicious on its own with a slice (or two!) of sourdough. Or, you could have it with a side of zucchini fritters, which is what we did and it was fantastic.

a bowl of vegetable soup

More delicious soup recipes

  • Vegan Tortilla Soup
  • Creamy Tomato Soup
  • Dairy Free Mushroom Soup
  • Paleo Beef Pho
  • Instant Pot Chicken Noodle Soup

If you made this recipe, be sure to leave a comment and star rating below!

instant pot vegetable soup

Instant Pot Vegetable Soup

Instant Pot vegetable soup is a great way to make use of your pressure cooker! The soup is heart-healthy, full of flavor and ready in under 30 minutes! Plus, the entire recipe is made in the Instant Pot, so clean up is a breeze. 
5 from 8 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Author: Erin

Equipment

  • pressure cooker

Ingredients

  • 1 cup yellow onion diced
  • 3 garlic cloves minced
  • 2 celery stalks chopped
  • 2 carrots chopped
  • 1/4 cup fresh parsley chopped
  • 1 tbsp Italian seasoning
  • 2 russet potatoes diced
  • 1 cup green beans cut in half
  • 1 can canned diced tomatoes, fire roasted (14 oz.)
  • 32 oz. vegetable broth
  • salt and pepper to taste

Instructions

  • Add 1 tbsp olive oil to the Instant Pot; then, add onion, garlic, carrots, celery, parsley, and Italian seasoning. Press "sauté", then sauté everything for 3-5 minutes or until the vegetables have slightly softened.
  • Add potatoes, beans, tomatoes, broth, salt, and pepper, lock the lid and make sure the pressure release handle is in the "sealing" position, then set the pressure cook time to 10 minutes. It will take 10 minutes or so for the pot to fully come to pressure, then it will begin counting down from 10.
  • Once the timer beeps, that means the soup is done. Allow 5 minutes for the pressure to naturally release before carefully flipping the pressure release handle to "vent" mode and manually releasing the pressure. Slowly remove the lid, stir the soup and adjust the salt and pepper as needed.
  • Enjoy!

Video

Notes

*My FAVORITE fire roasted diced tomatoes are Muir Glen. Usually I'm not too picky about canned vegetables, but their tomatoes seem to have a better flavor.
Ten minutes may not seem like a super long cook time, but trust me when I say that vegetables cook quickly in the Instant Pot. You'll set the pressure cook time to 10 minutes, then it'll take around 10 minutes for the pot to come to pressure before counting down from 10. 
If you want to reheat this soup, simply pour it into a saucepan and heat it over the stove as you would any other soup recipe. 
The size of your diced potatoes doesn't matter. I cut mine into fourths and it worked great. If you cut them super small, they may become a bit soggy, so just be aware of that.

Nutrition

Calories: 164kcal | Carbohydrates: 37g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 1099mg | Potassium: 704mg | Fiber: 5g | Sugar: 9g | Vitamin A: 6516IU | Vitamin C: 22mg | Calcium: 103mg | Iron: 3mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in September 2019. It was updated with new text in May 2020.

Print Friendly, PDF & Email

Filed Under: Dairy Free, Gluten Free, Lunch, Meatless Meals, Mediterranean Diet, Paleo, Seasonal Picks, Vegan, Vegetarian, Whole30

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Primary Sidebar

girl in kitchen

Hi, I’m Erin!

I share recipes for ALL diet types because I believe that healthy food should be incredibly delicious without being complicated. Learn more

Seasonal Picks

bowl of soup with pasta

Vegan Tomato Soup

bowl of soup with a spoon

Chorizo Sweet Potato Soup

bowl of soup with a spoon in it

Easy Black Bean Soup

instant pot vegetable soup

Instant Pot Vegetable Soup

Popular Recipes

stir fry in a skillet

Honey Garlic Shrimp Stir Fry

a bowl of pasta with lentils and red sauce

Lentil Bolognese Recipe (Vegan + Gluten Free)

sweet potato brownies

Flourless Sweet Potato Brownies

baked tofu

Crispy Baked Tofu

dog eating cake

Mini Dog Birthday Cake

Caramelized Onion Spaghetti Squash | squash filled with onions, mushrooms and kale for a healthy, vegetarian meal | thealmondeater.com

Caramelized Onion Spaghetti Squash

Download my Mediterranean Diet Guide for free!

And never miss one of my quick+healthy recipes.

As Featured On

Footer

  • Contact
  • Privacy

Copyright© 2021 | The Almond Eater. Site Credit

  • Facebook
  • Instagram
  • Pinterest
  • Twitter