Instant Pot Vegetable Soup (Quick, Healthy, & Full of Flavor!)
One of my favorite ways to use up whatever’s left hanging out in my fridge when supplies are running out is by making this Instant Pot Vegetable Soup.
It’s both practical and a great way to get a good dose of healthy veggies in while enjoying a hearty, comforting, and wholesome soup.
Plus, making the soup is so convenient. The veggies doesn’t need constant babysitting; I just dump them into my Instant Pot, and it’ll do all the work for me.
Within a few minutes, my kitchen will usually smell like heaven. It melds all the flavors together with pure nourishing goodness!
Featuring tender vegetables, a perfectly seasoned broth, and a satisfying, cozy feel, this is the kind of meal that makes you slow down and savor every bite.
Why You’ll Love This Recipe
- Quick and easy: Ready in under 30 minutes, thanks to the Instant Pot!
- Nutrient-packed: Loaded with fresh vegetables for a wholesome, satisfying meal
- Customizable: Swap in your favorite veggies or add beans for extra protein
- Great for meal prep: Stores beautifully for easy lunches and dinners
- Cozy and comforting: The ultimate cold-weather soup that warms you from the inside out
Ingredients & Substitutions
- 2 tbsp olive oil
- 1 onion, diced (yellow or white)
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, diced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut
- 1 can (14 oz.) diced tomatoes
- 1 tbsp tomato paste
- 4 cups vegetable broth
- 2 tsp. Italian seasoning
- 2 bay leaves
- Salt and pepper to taste
Prep & Cook Time
| Task | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
Step-by-Step Instructions
- Turn on your Instant Pot and select the “Sauté” function. Pour in olive oil and let it heat up.
- Add the onion first and sauté for around 3 to 4 minutes until it softens.
- Stir in garlic and sauté for another 30 seconds until fragrant.
- Add the vegetable broth, zucchini, carrots, celery, green beans, diced tomatoes, remaining broth, and Italian seasoning.
- Close the lid and set the valve to sealing. Use the “Manual” or “Pressure Cook” function and set the timer to 4 minutes.
- After cooking, do a natural release for about 10 minutes.
- Add salt and pepper to taste, and stir well. Garnish with microgreens, then serve and enjoy!
Expert Tips for the Best Instant Pot Vegetable Soup
- Remember to cut your vegetables uniformly for even cooking.
- Combine your veggies in a bowl before adding to your Instant Pot so you can dump everything in one go.
- Don’t skip sautéing — this helps your soup base develop depth and richness.
- If you want extra protein, add white beans, kidney beans, or lentils.
- For a heartier soup, throw in some cooked quinoa or small macaroni toward the end of cooking.
- To ensure a richer flavor, add pesto sauce to your version!
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 |
| Protein | 5g |
| Carbohydrates | 30g |
| Fat | 3g |
| Sodium | 600mg |
FAQs About Instant Pot Vegetable Soup
What vegetables work best in this recipe?
Almost any vegetables work! Try broccoli or cauliflower for variety. You can also cook this soup with potatoes, although you’ll have to adjust the cooking time.
Can I freeze leftover soup?
Absolutely! Store in an airtight container and freeze for up to 3 months.
When you’re ready to enjoy it, let it thaw, then reheat it in the microwave, the stovetop, or the Instant Pot on the “Sauté” function.
What can I serve with this soup?
Serve this with crusty bread or dinner rolls for a complete meal.
How do I make it spicier?
Feel free to add red pepper flakes for a bit of heat.
Enjoy a Bowl of Cozy Comfort!
This Instant Pot Vegetable Soup is the perfect way to warm up on a cold day, nourish your body, and make the most of whatever veggies you have on hand.
Simple, wholesome, and absolutely delicious — I guarantee it’s a recipe you’ll keep coming back to time and time again.
