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Instant Pot Vegetable Soup

Hearty Instant Pot Vegetable Soup for Quick Comfort Cooking

This Instant Pot Vegetable Soup is a quick, nutritious delight, perfect for busy days and customizable with seasonal veggies.
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Prep Time 10 minutes
Cook Time 30 minutes
Natural Release Time 8 minutes
Total Time 48 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Olive Oil Substitute with avocado oil for higher smoke point.
  • 1 medium Onion Yellow onions work best for sweetness.
  • 2 medium Carrots Can be swapped with parsnips.
  • 2 stalks Celery Fennel can be used for a unique taste.
  • 2 cloves Garlic Fresh minced garlic yields the best results.
For the Soup
  • 4 cups Vegetable Broth Low-sodium varieties are preferable.
  • 1 can Canned Tomatoes Fresh diced tomatoes can be used when in season.
  • 2 large Potatoes Any waxy variety works well.
  • 1 cup Green Beans Peas or corn can be substituted.
  • 2 cups Spinach Kale or chard can be alternatives.
  • ¼ cup Parsley Use cilantro or green onions for different flavor profiles.
Seasoning Essentials
  • 2 tablespoons Tomato Paste Use canned tomatoes if needed.
  • 1 tablespoon Italian Seasoning Exchange with fresh herbs like basil or oregano.
  • 1 teaspoon Salt Adjust according to taste.
  • 1 teaspoon Sugar Optional if using sweet tomatoes.
  • 1 teaspoon Pepper Adjust to taste.
  • 1 teaspoon Garlic Powder Can be omitted if fresh garlic is sufficient.
  • 1 leaf Bay Leaf Discard after cooking.

Equipment

  • Instant Pot

Method
 

Step-by-Step Instructions
  1. Select the sauté function on your Instant Pot and heat the olive oil. Add the chopped onion, carrots, and celery; cook for about 3–4 minutes until they are crisp-tender and fragrant. Stir in minced garlic and tomato paste for the last minute.
  2. Cancel the sauté function and stir in the vegetable broth, canned tomatoes, and chopped potatoes. Add the green beans and all seasonings. Make sure everything is well combined.
  3. Lock the lid securely and close the pressure-release valve. Set to pressure-cook on high for 2 minutes.
  4. After cooking, let the Instant Pot naturally release for 8 minutes. Then perform a quick release, open the lid once safe.
  5. Discard the bay leaf, fold in the spinach and parsley. Allow them to wilt slightly for about 2 minutes before serving.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 32gProtein: 5gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 300mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 2000IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

This soup is perfect for customization based on seasonal vegetables and personal preferences. Store any leftovers properly.

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