instant pot vegetable soup
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5 from 3 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
Keyword: instant pot soup, soup, vegetable soup
Servings: 4



  • 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
  • 1 can canned diced tomatoes, fire roasted (14 oz.)
  • 32 oz. vegetable broth
  • salt and pepper to taste


  • 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!



*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.