Instant Pot Vegetable Soup

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!

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!

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.

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.

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.

1. Serve immediately with parmesan cheese and crusty bread for dipping!

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.

More Soup Recipes To Try

• White Chicken Chili
• Lasagna Soup
• Easy Ham and Bean Soup
• Slow Cooker Turkey Chili
• Turkey Tortilla Soup
• Thai Coconut Soup
• Homemade Tomato Soup