This Instant Pot Vegetable Soup is perfect when you want a hearty meal, but don’t want to spend hours slaving over the stove or in the kitchen. This vegetarian soup recipe is fast, easy, and a delicious option for any day of the week!
This soup features a rich tomato based broth is studded with lots of fresh healthy vegetables for an easy pressure cooker recipe. And it is is naturally gluten free, dairy free, vegan, vegetarian and low carb friendly.
This flexible meal will warm you up on chilly evenings all while letting you use up the extra veggies in your refrigerator.
Why You Will Love this Instant Pot Vegetable Soup
- It is simple to make, so it is an ideal recipe for new pressure cooker owners.
- It is the perfect dish for keeping warm as the weather gets colder.
- It is hearty and full of healthy ingredients.
- This recipe is versatile and you can use the leftover veggies you already have in the refrigerator.
With a pressure cooker making homemade soup is easy! Check out Instant Pot Potato Soup, Curried Butternut Squash Soup, or Instant Pot Turkey Soup with Rice for more comfort food recipes.
Vegetable broth or stock – A rich broth forms the base of the dish. If you don’t care about the recipe being vegetarian you can use chicken broth instead.
Tomato juice – This adds flavor and liquid to the soup and gives it a hearty tomato taste.
Onions, celery and garlic cloves – These vegetables are sauted to flavor the soup. You could use leeks or shallots in place of the onions.
Firm vegetables – Carrots, russet potatoes, canned tomatoes and mushroom added before pressure cooking. You could substitute any firm vegetable like zucchini, green beans or bell pepper. Just make sure you add about 5 cups of vegetables.
Leafy greens – I used kale but other greens like spinach or chard would work as well.
Worcestershire sauce – The intense umami taste of this sauce adds extra flavor to the broth right before serving.
Spices – The soup is flavored with basil, salt and black pepper.
How to Make Instant Pot Vegetable Soup
This soup doesn’t take long to make, so it is best to do all the preparation before starting cooking. Dice the celery stalks, onions and carrots. Mince the garlic, slice the mushrooms and measure out all the spices.
Set the Instant Pot on the saute function and add the olive oil. Then add the pieces of celery and onion and cook, stirring, until the onion is softened, about 5 minutes.
Then add the minced garlic and let it cook for about 30 seconds before turning off the Instant Pot.
Pour a small amount of the vegetable broth into the bottom of the pressure cooker. Stir, scraping the bottom, and make sure there are no browned bits of vegetables stuck to the bottom.
Tip: This step helps decrease the chances of getting a Burn error on the Instant Pot, so don’t skip it.
4. Pressure Cook
Add the rest of the vegetable broth to the Instant Pot, along with the carrots, mushrooms, can of tomatoes, basil, salt and pepper.
Add the potatoes and pour in the tomato juice into the pressure cooker. Stir to mix the ingredients together.
Put the lid on the pressure cooker, making sure the sealing ring is in the lid and the valve is closed. Set the Instant Pot on Manual, high pressure, for 5 minutes.
It will take about 10 minutes for the Instant Pot to reach pressure. Once the cooking time is over let the pressure release naturally for another 10 minutes.
Tip: Make sure you allow for time it takes for the pressure cooker to reach and release pressure when planning the total cook time.
5. Add More Veggies
Then turn the valve to the venting position to release any remaining pressure and take the lid off. Stir the Worcestershire sauce and kale into the pot. Wait a couple of minutes for the residual heat to wilt the kale, then taste to adjust the seasoning and serve.
How to Serve
Serve this hearty pressure cooker vegetable soup with your favorite bread, like crusty Italian bread or Indian naan flatbread. Sprinkle Parmesan cheese and fresh parsley on top of the soup before serving if you like.
If you want a more substantial meal make grilled cheese sandwiches to go along with the veggie soup. The tomato based broth is perfect for dipping sandwiches!
How to Store
This recipe keeps very well, which is one of the reasons for making an entire pressure cooker full even if you don’t need to feed a crowd! The leftovers can be enjoyed for lunch or saved for another day, making this an excellent meal prep recipe.
It will keep in the refrigerator for 3-4 days or frozen for 3-4 months. Be sure to store it in an airtight container.
You can vary the vegetables in this classic soup to use up what you have in the refrigerator. It will taste best if you have some kind of aromatic veggie like onions or leeks to saute in the beginning, but other than that almost anything goes.
Use about 6-8 cups of veggies in total for a delicious and comforting soup. Here are some other vegetables that will work well:
- green beans
- bell pepper
- sweet potato
To make the soup more filling and add protein you can add 1-2 cans of beans before pressure cooking. Garbanzo beans, cannelini beans, black beans or kidney beans all taste delicious with this meal.
Find More Instant Pot Recipes!
Frozen vegetables work fine in this recipe. Add all the fresh vegetables you have before you pressure cook. Then after pressure is released stir in the frozen veggies with the Worcestershire sauce and let it rest briefly before serving.
When you are ready to serve it you can reheat it on the stove, in the microwave or in the Instant Pot on the saute setting.
Find More Soup Recipes
Instant Pot Vegetable Soup
This vegetarian soup recipe is fast, easy, and a delicious option for any day of the week.
- 1 tablespoon olive oil
- 1 cup sliced celery
- ½ cup chopped onion
- 4 cups vegetable broth
- 4 cups tomato juice
- 3 potatoes, cut into ½-inch cubes
- 1 cup sliced carrots
- 2 cloves garlic minced
- 1 cup sliced mushrooms
- 1 (14.5oz) can of diced tomatoes
- 1 tablespoon dried basil
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon Worcestershire sauce
- ½ cup chopped kale
- Heat the oil in Instant Pot on Saute mode.
- Add onion and celery, cook, and stir until softened, about 3-5 minutes.
- Add the garlic and stir for 30 seconds.
- Turn off the Instant Pot and add about 1 cup of the vegetable broth to deglaze. Scrape the bottom of the pot and make sure there are no browned bits stick to the bottom. This decreases the chances of getting a Burn error.
- Add the remaining ingredients except the Worcestershire sauce and kale to the pressure cooker and stir to combine.
- Lock the lid onto the pressure cooker and select Manual or Pressure Cook, high pressure, for 5 minutes..
- Once the cooking time is over, let the pressure release naturally for about 10 minutes
- Release any remaining pressure.
- Add the Worcestershire sauce and kale to the pressure cooker and stir to combine. The residual heat will wilt the kale.
- Taste to adjust seasonings and serve.
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Amount Per Serving: Calories: 133Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 984mgCarbohydrates: 26gFiber: 4gSugar: 7gProtein: 4g
Nutrition facts are estimates.