Instant Pot Vegetable Soup is the perfect hearty soup recipe you can make in just minutes. Made with 100% fresh ingredients, this easy Instant Pot recipe is gluten free, low carb, vegetarian, vegan and allergy-friendly.
As you might imagine, this Instant Pot Vegetable Soup recipe is incredibly versatile and loved by the entire family. Veggie soup is one of the few ways I can get the boys in my house to get in their veggies. And boy, is this recipe packed with them!
Not to mention, it can be made in advance and is freezer friendly. Simply dump your favorite vegetables into your pressure cooker and in 10 minutes you have a hearty, healthy soup recipe ready to serve hot on the table! What’s not to love?
Don’t have an Instant Pot just yet? No problem, we are sharing how to make this delcious soup in the Instant Pot or stovetop, too.
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HOW CAN I VARY INSTANT POT VEGETABLE SOUP?
While we made this recipe with carrots, green beans, corn, peas, onions, tomatoes and celery there are a number of variations you can make to this easy soup recipe. Here are just a few of our favorites. Regardless, the fresh dried ingredients will pack this recipe full of flavor.
VEGETABLES:
- Cauliflower
- Broccoli
- Canned tomatoes (we love to add fire roasted tomatoes)
- Kale or spinach (add after the pressure cooking process)
- Zucchini
- Squash
- Black beans
- Bell peppers
OTHER INGREDIENTS:
- Cheese or spinach tortellini
- Yukon gold potatoes (red potatoes would also be delicious)
- Pasta shells (we often add Mezzi Rigitoni or other small round shells)
- Wild rice
- Shredded chicken
- Ground Italian sausage
WHAT TO SERVE WITH VEGETABLE SOUP:
- Garlic breadsticks
- Texas Toast
- Oyster crackers
- Saltine Crackers
- Top with Parmesan cheese, if desired
- Or, dunk your grilled cheese sandwiche 🙂
TIPS FOR MAKING INSTANT POT VEGETABLE SOUP:
For this Instant Pot vegetable soup recipe we used a variation of both frozen and fresh vegetables. You are welcome to use both. Vegetable soup is a super easy way to use up and vegetables you have at home that may go bad. Or, if you have a fresh garden at home like we do, it’s an absolutely delicious way recipe for fresh veggies.
If you do happen to use frozen vegetables, just note it may take the pressure cooker a few minutes longer to come to pressure.
You will also note in the instructions we do not saute the vegetables before the pressure cook phase. If you prefer to saute the vegetables such as the onions, celery, carrots and garlic, simply add a bit of olive oil to the bottom of the Instant Pot and saute for 3-5 minutes or until fragrant.
CAN I FREEZE VEGETABLE SOUP?
You most certain can!
In fact, this vegetable soup is one of my absolute favorite soups in the Instant Pot recipes to prep in advance and freeze. If you do in fact plan to freeze, allow the soup to cool. Then, place in a double lined freezer bag or freezer safe container.
We personally love to use Souper Cubes. They are a 1-cup silicone freezing trays that make portioning the soup and reheating an absolute breeze. Freeze for up to three months.
Once you are ready to serve from the freezer, you can either thaw the soup in the refrigerator overnight, or place the frozen soup in a small saucepan over medium heat.
INGREDIENTS FOR INSTANT POT VEGETABLE SOUP:
- 2 cups fresh tomatoes (you can also use diced tomatoes)
- 1 cup frozen peas
- 1 cup carrots
- 1 cups frozen green beans
- 4 celery stalks, chopped
- 1/2 medium onion, finely chopped
- 1 15.25 ounce can whole kernel corn (you can also use frozen corn)
- 6-8 cups low sodium vegetable broth or vegetable stock (we used 8 cups as we like a lot of broth. You can also use water, if needed)
- 2 vegetable bouillon cubes
- 1 tablespoon minced garlic
- 1 tablespoon dried oregano
- 1 teaspoon garlic pepper (you can also use black pepper, if needed)
- 2 bay leaves
- 1 tablespoon dried basil
- 1 teaspoon dried thyme
- Pinch of red pepper flakes (optional)
- 2 tablespoons tomato paste (Optional, if desired. Adding will enhance the tomato flavor)
HOW TO MAKE VEGETABLE SOUP:
INSTANT POT:
- Clean and chop your vegetables into large chunks (if needed) and add to the Instant Pot.
- Add vegetable broth, chicken bouillon cubes, minced garlic, dried oregano, garlic pepper, bay leaves, dried basil and dried thyme.
- Lock the Instant Pot lid in place and select the ‘Pressure Cook’ function on high. Cook for 8 minutes.
- Once the timer beeps, pressure release naturally for 5-10 minutes. Then, quick release all remaining pressure.
- Carefully remove the lid, remove the bay leaves and stir the soup. Taste and add any additional salt and pepper, if needed.
- Serve warm with cracker, garlic breadsticks and enjoy!
STOVE TOP:
- Clean and chop your vegetables into large chunks (if needed).
- In a large pot on the stove over, add all ingredients. Bring to a simmer and cover for 45 minutes or until vegetables are tender. Taste and add any additional salt and pepper, if needed.
- Serve warm with cracker, garlic breadsticks and enjoy!
SLOW COOKER:
- Clean and chop your vegetables into large chunks (if needed).
- Add all ingredients to your slow cooker. Cover and cook on low for 5-6 hours or on high for 3-4. Taste and add any additional salt and pepper, if needed.
- Serve warm with cracker, garlic breadsticks and enjoy!
LOOKING FOR OTHER INSTANT POT SOUP RECIPES? HERE ARE JUST A FEW OF OUR FAVORITES:
- Instant Pot Tortellini Soup {Vegan Recipe Included}
- Instant Pot Zuppa Toscana Soup | Delicious Olive Garden Copycat
- Instant Pot Broccoli Cheddar Soup
- Instant Pot Chicken Enchilada Soup
- Instant Pot Meatball Rigatoni Soup {Vegan & Keto-Friendly Options Included}
- Instant Pot Creamy Ravioli Soup || Vegan Options Included
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Instant Pot Vegetable Soup | Easy Dump & Go Recipe
Ingredients:
- 2 cups fresh tomatoes (you can also use diced tomatoes)
- 1 cup frozen peas
- 1 cup carrots
- 1 cup frozen green beans
- 4 celery stalks, chopped
- 1/2 medium onion, finely chopped
- 1 15.25 ounce can whole kernel corn (you can also use frozen corn)
- 6-8 cups low sodium vegetable broth or vegetable stock (we used 8 cups as we like a lot of broth. You can also use water, if needed)
- 2 vegetable bouillon cubes
- 1 tablespoon minced garlic
- 1 tablespoon dried oregano
- 1 teaspoon garlic pepper (you can also use black pepper, if needed)
- 2 bay leaves
- 1 tablespoon dried basil
- 1 teaspoon dried thyme
- Pinch of red pepper flakes (optional)
- 2 tablespoons tomato paste (Optional, if desired. Adding will enhance the tomato flavor)
Instructions:
INSTANT POT:
- Clean and chop your vegetables into large chunks (if needed) and add to the Instant Pot.
- Add vegetable broth, chicken bouillon cubes, minced garlic, dried oregano, garlic pepper, bay leaves, dried basil and dried thyme.
- Lock the Instant Pot lid in place and select the 'Pressure Cook' function on high. Cook for 8 minutes.
- Once the timer beeps, pressure release naturally for 5-10 minutes. Then, quick release all remaining pressure.
- Carefully remove the lid, remove the bay leaves and stir the soup. Taste and add any additional salt and pepper, if needed.
- Serve warm with cracker, garlic breadsticks and enjoy!
STOVE TOP:
- Clean and chop your vegetables into large chunks (if needed).
- In a large pot on the stove over, add all ingredients. Bring to a simmer and cover for 45 minutes or until vegetables are tender. Taste and add any additional salt and pepper, if needed.
- Serve warm with cracker, garlic breadsticks and enjoy!
SLOW COOKER:
- Clean and chop your vegetables into large chunks (if needed).
- Add all ingredients to your slow cooker. Cover and cook on low for 5-6 hours or on high for 3-4. Taste and add any additional salt and pepper, if needed.
- Serve warm with cracker, garlic breadsticks and enjoy!
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