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instant pot vegetable soup
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5 from 6 votes

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. 
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: lunch
Cuisine: soup
Diet: Gluten Free, Vegan, Vegetarian
Keyword: instant pot soup, soup, vegetable soup
Servings: 4
Calories: 164kcal
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