This easy Instant Pot Vegetable Soup is a breeze to make and packed with that cooked-all-day flavor we all love in soups, but without the hassle of having to cook it all day. You can make this in just 15 minutes! Serve with some Garlic Cheese Biscuits or cornbread to complete the meal.

Love soup as much as I do? Then you’ve got to try my Stuffed Pepper Soup and my Instant Pot Chicken Noodle Soup!

instant pot vegetable soup in white bowls with fresh parsley on top

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    Easy Vegetable Soup (in the Instant Pot!)

    Vegetable soup is one of my favorite soup recipes to make throughout the year, but especially in the Fall and Winter months. It’s packed with nutritious ingredients, fills you up, and warms you from the inside out.

    Traditionally made in a large pot on the stove, vegetable soup has always been simple to make, but I just upped the ante by cracking the code on perfect Instant Pot Vegetable Soup! Now you can get that simmered-all-day taste without having to stand over your hot stove all day by making it in less than 20 minutes in your pressure cooker.

    Serve with a sprinkle of fresh herbs like parsley or thyme and some biscuits or thick, crusty bread to sop up that delicious broth. Enjoy!

    ladling out vegetable soup out of pressure cooker

    Ingredients

    • Vegetables: This soup is loaded with tons of vegetables! Onions, carrots, celery and garlic, peas and corn.
    • Tomatoes: For extra flavor I like to use fire roasted diced tomatoes.
    • Potatoes: I dice up russet potatoes and add them in. You could also do Yukon gold potatoes or mini potatoes too!
    • Chicken broth: Is the base of this soup to keep this vegetarian feel free to substitute vegetable broth instead.
    • Seasoning: Italian seasoning, bay leaves, salt and pepper are added to season the soup.
    • For garnish: Sprinkle parmesan cheese and fresh parsley on top of each bowl.
    bowls of instant pot vegetable soup with parmesan cheese on top

    How To Make Vegetable Soup in the Instant Pot

    1. Prep Your Instant Pot: Add the olive oil to the Instant Pot, and set to the SAUTE option.
    2. Cook the Veggies: Add the chopped onions, carrots and celery and cook for 4-5 minutes, or until the vegetables start to soften. Turn off the Instant Pot and add in garlic and cook for 1 minute.
    sautéing mirepoix in pressure cooker
    1. Add Remaining Ingredients: Next pour in the fire roasted tomatoes, potatoes, bay leaves, chicken broth and Italian seasoning. Stir then cover the Instant Pot and set to pressure cook on HIGH for 5 minutes. Allow the steam to naturally release then discard the bay leaves. Stir in the peas and corn and season with salt and pepper to taste.
    adding chicken broth, seasonings and bay leaves to instant pot
    1. Serve immediately with parmesan cheese and crusty bread for dipping!
    How To Make Vegetable Soup in the Instant Pot | chefsavvy.com

    Storage, Freezing, and Reheating Instructions

    • Store cooled, leftover homemade vegetable soup in an airtight container in the fridge for up to 5 days.
    • Freeze cooled soup in an airtight, freezer-safe container for up to 3 months.
    • Reheat from chilled or frozen in the microwave or in a medium-sized pot on the stove until warmed through and simmering.

    Tips and Variations

    • Top this homemade vegetable soup off with some grated Parmesan cheese and fresh herbs before serving for the perfect finishing touches.
    • Add more veggies! This recipe is a great way to clean out the fridge. Squash, zucchini, eggplant, beans, or cauliflower would be delicious.
    • Garnish with some crumbled bacon!
    • Mix in some meat like diced sausage, cooked ground beef, or cooked ground turkey if you want to make this dish even more filling.
    How To Make Vegetable Soup in the Instant Pot | chefsavvy.com

    More Soup Recipes To Try

    Instant Pot Vegetable Soup

    5 from 1 vote
    Rate Print
    This easy Instant Pot Vegetable Soup is a breeze to make and packed with that cooked-all-day flavor we all love in soups, but without the hassle of having to cook it all day. You can make this in just 15 minutes!
    Servings: 6
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes

    Ingredients 

    • 2 tbsp olive oil
    • 1 large onion, diced
    • 4 medium carrots, diced
    • 4 ribs celery, diced
    • 4 cloves garlic, minced
    • 15.5 ounce can fire roasted tomatoes
    • 4 medium russet potatoes, peeled and cut into medium dice
    • 2 bay leaves
    • 6 cups low sodium chicken broth
    • 1 1/2 tsp Italian seasoning
    • 2 tbsp fresh parsley, chopped plus more for garnish
    • 1/2 cup peas
    • 1/2 cup corn
    • parmesan cheese for serving, if desired

    Instructions 

    • Add oil to the Instant Pot and set to the SAUTE option.
      Add in onions, carrots and celery and cook for 4-5 minutes or until the vegetables start to get a nice color on them.
      Turn off the Instant Pot and add in garlic and cook for 1 minute.
    • Next pour in the fire roasted tomatoes, potatoes, bay leaves, chicken broth, Italian seasoning and parsley. Stir then cover the Instant Pot and set to pressure cook on HIGH for 5 minutes.
    • Allow the steam to naturally release then discard the bay leaves.
      Stir in the peas and corn and season with salt and pepper to taste.
    • Serve immediately with parmesan cheese and crusty bread for dipping!

    Nutrition Information

    Calories: 266kcalCarbohydrates: 44gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 243mgPotassium: 1110mgFiber: 6gSugar: 8gVitamin A: 7458IUVitamin C: 22mgCalcium: 97mgIron: 3mg

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