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Instant Pot Vegetable Soup | Easy Dump & Go Recipe

Course Dinner, lunch, Soup
Cuisine American
Keyword Instant Pot, Soup, Vegetables
Prep Time 5 minutes
Cook Time 10 minutes
Calories 884kcal

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!

Nutrition

Calories: 884kcal | Carbohydrates: 189g | Protein: 40g | Fat: 9g | Saturated Fat: 2g | Sodium: 396mg | Potassium: 3321mg | Fiber: 42g | Sugar: 60g | Vitamin A: 27591IU | Vitamin C: 159mg | Calcium: 390mg | Iron: 14mg