If ever there was a reason to fall in love with your pressure cooker all over again, this Instant Pot Vegetable Soup Recipe is it. Packed to the brim with colorful, vibrant veggies and simmered to perfection in a flavorful broth, it’s comfort food made effortless. Whether you’re prepping a nourishing weeknight meal or looking to clean out the fridge, this hearty soup delivers wholesome warmth in under thirty minutes, all without fuss. Once you try it, this easy, satisfying classic is bound to become a go-to favorite in your kitchen.

Instant Pot Vegetable Soup Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Instant Pot Vegetable Soup Recipe plays a starring role—it’s all about layering flavors, textures, and colors for a bowl that’s both nourishing and deeply satisfying. Gather everything together before you start, and you’ll be amazed at how effortlessly each item transforms your soup.

Olive oil: Adds richness and helps soften the aromatics as the base for flavor.
Onion (chopped): Offers a subtle sweetness and depth to the soup as it cooks.
Garlic (minced): Infuses the soup with aromatic warmth and irresistible fragrance.
Carrots (sliced): Bring a natural sweetness and hearty texture that’s unmistakable.
Celery (sliced): Adds savory undertones and classic soup flavor.
Zucchini (chopped): Softens beautifully and lends a tender bite that absorbs all the flavors.
Green beans (trimmed, cut): Offer a pop of color and gentle crunch throughout the soup.
Potato (peeled, diced): Provides creaminess and makes each spoonful satisfying and filling.
Canned diced tomatoes (with juices): Burst with tangy flavor and create a wholesome base.
Dried thyme: Adds herby notes that marry the vegetables seamlessly.
Dried oregano: Provides a hint of earthiness and complements the soup’s Italian undertones.
Salt: Essential for seasoning all the vibrant veggies just right.
Black pepper: Brings a quiet kick and balances the sweetness of the vegetables.
Bay leaf: Subtly perfumes the broth with classic rustic flavor.
Vegetable broth: The heart of any vegetable soup, making every spoonful rich and satisfying.
Frozen corn: Adds little pops of sunshine-sweet flavor throughout the bowl.
Frozen peas: Deliver a bright burst of flavor and color right at the end.
Lemon juice (optional): A squeeze at the finish lifts and brightens all the flavors.
Fresh parsley (for garnish): Sprinkled before serving, it adds color and a fresh note on top.

How to Make Instant Pot Vegetable Soup Recipe

Step 1: Sauté the Aromatics

Set your Instant Pot to Sauté mode and pour in the olive oil. Once it’s shimmering, add the chopped onion, garlic, carrots, and celery. Sauté for about three to four minutes, stirring occasionally, until everything begins to soften and smell absolutely irresistible.

Step 2: Add the Remaining Vegetables and Seasonings

Now, it’s time to pile in the zucchini, green beans, diced potato, canned tomatoes (with all their juicy goodness), dried thyme, oregano, salt, pepper, and bay leaf. Give everything a good stir to mingle the flavors and let the seasonings begin their magic.

Step 3: Pour in Broth and Pressure Cook

Pour in your vegetable broth, stir everything together, and cancel Sauté mode. Secure the Instant Pot lid, set the valve to Sealing, and select Pressure Cook (or Manual) for 5 minutes. This is where the magic happens, as the flavors come together beautifully with minimal effort.

Step 4: Natural Release, Then Add Peas and Corn

When the cooking time is up, allow a natural pressure release for five minutes (this helps keep the vegetables nicely tender), then carefully quick release any remaining pressure. Open the lid and pour in the frozen corn and peas.

Step 5: Final Sauté and Finishing Touches

Switch the Instant Pot back to Sauté mode. Gently simmer the soup with the corn and peas for three to four more minutes, just until they’re warmed through. Taste and adjust seasonings; if you like, add a squeeze of lemon juice for fresh brightness. Don’t forget to remove the bay leaf and sprinkle with fresh parsley before serving!

How to Serve Instant Pot Vegetable Soup Recipe

Garnishes

A handful of chopped fresh parsley not only adds a vivid green pop but also brings a gentle, herbal freshness. For an extra layer, consider a drizzle of good olive oil or a sprinkle of cracked black pepper right before serving. If you’re feeling fancy, a smidge of vegan parmesan or a swirl of lemon zest brightens things up too.

Side Dishes

This soup is so hearty, it’s wonderful on its own, but it really shines next to a crusty chunk of sourdough or a warm baguette (perfect for dunking!). For a fuller meal, pair with a simple green salad or a platter of your favorite plant-based sandwiches. Tuesday night dinner just got an upgrade!

Creative Ways to Present

Try ladling the soup into colorful bowls for a playful presentation, or serve mini portions in mugs for a cozy appetizer or party starter. For meal prep, pour the cooled soup into jars for easy grab-and-go lunches throughout the week—you’ll be the envy of any office lunchroom!

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover Instant Pot Vegetable Soup Recipe to airtight containers and pop them in the fridge. The flavors only get better with time! It’ll stay fresh and delicious for up to four days, making it perfect for easy lunches and speedy suppers.

Freezing

This soup freezes like a dream. Just ladle it into freezer-safe containers or bags (leave a little room for expansion), label, and freeze for up to two months. When you’re ready for a bowl of comfort, thaw it overnight in the fridge, or gently reheat straight from frozen on the stovetop or in your Instant Pot.

Reheating

Reheating is a breeze: simply warm your soup on the stovetop over medium heat, stirring occasionally, until hot. Or microwave individual servings in a microwave-safe bowl until steamy. If it’s thickened overnight, a splash of broth or water brings it right back to life!

FAQs

Can I add beans for extra protein?

Absolutely! Stir in a can of drained chickpeas, cannellini, or kidney beans before you pressure cook for extra heartiness and protein. Beans make this Instant Pot Vegetable Soup Recipe even more satisfying.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free, as long as your vegetable broth doesn’t contain any hidden wheat-based ingredients. It’s a wonderful crowd-pleaser for various diets.

How do I make the soup spicier?

Add a pinch of red pepper flakes, a splash of hot sauce, or even a diced jalapeño along with the other vegetables if you like a bit of heat. Just adjust to your personal taste!

Can I double the recipe in my Instant Pot?

You can, as long as you don’t fill the pot over the recommended maximum fill line. Keep in mind you might need a bit more time for the pot to come up to pressure, but the results will be just as delicious.

What if I don’t have every vegetable listed?

No worries! The Instant Pot Vegetable Soup Recipe is super flexible—use whatever fresh or frozen vegetables you have on hand. It’s a great way to minimize waste and get creative with your produce drawer.

Final Thoughts

If you’re craving a bowl of comfort that’s brimming with nutrition and big on flavor, look no further than this Instant Pot Vegetable Soup Recipe. Whether you’re feeding family or meal prepping for the week, you’ll love how quick, easy, and adaptable it is. Give it a try—you might just discover your new favorite way to eat your veggies!

Instant Pot Vegetable Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 23 reviews

Author: Emma
Total Time: 25 minutes
Yield: 6 servings 1x
Diet: Vegan, Gluten-Free

Print Recipe

Description

This Instant Pot Vegetable Soup is a hearty and nutritious dish packed with a variety of colorful vegetables and flavorful herbs. It’s a quick and easy recipe that is perfect for a cozy weeknight dinner.

Ingredients

Scale

Vegetable Soup:

1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1 zucchini, chopped
1 cup green beans, trimmed and cut into pieces
1 potato, peeled and diced
1 can (14.5 oz) diced tomatoes
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
4 cups vegetable broth
1 cup frozen corn
1 cup frozen peas
juice of 1/2 lemon (optional)
chopped fresh parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

Sauté Vegetables: Set the Instant Pot to Sauté mode and heat the olive oil. Add the onion, garlic, carrots, and celery. Sauté for about 3 to 4 minutes until softened.
Add Ingredients: Stir in the zucchini, green beans, potato, diced tomatoes with their juices, thyme, oregano, salt, pepper, and bay leaf. Pour in the vegetable broth and stir to combine.
Pressure Cook: Cancel Sauté mode, seal the lid, and set to Pressure Cook (Manual) for 5 minutes. Allow a natural release for 5 minutes, then quick release any remaining pressure.
Final Touches: Open the lid and stir in the frozen corn and peas. Set to Sauté mode again and cook for another 3 to 4 minutes until heated through. Adjust seasoning, add lemon juice if desired, and garnish with fresh parsley before serving.