Ingredients for vegetable soup:

Olive or Coconut Oil: used to sauté the onion
Vegetables: I use a blend of onion, carrot, celery, green beans, corn, spinach, and potatoes. Feel free to add in or leave out whatever veggies you want!
Tomato Paste: adds richness and flavor depth.
Garlic: use freshly minced garlic for the best flavor.
Seasonings: Italian seasoning, salt, black pepper
Broth: you can keep this soup vegetarian with vegetable broth or use chicken broth or chicken stock instead.
Tomatoes: Adds a hearty flavor
Bay Leaf: this adds a subtle earthy flavor that heightens the other flavors in the soup.

How to make instant pot vegetable soup

This instant pot soup recipe comes together in under 20 minutes!

Sauté aromatics and seasonings: Hit SAUTE on the instant pot, add in oil and heat, then cook the onion until softened. Turn the instant pot off and add in tomato paste, garlic, and seasonings. Cook for 1 minute.
Add broth and veggies: Mix in broth, then add potatoes, carrots, celery, tomatoes, green beans, corn, and bay leaf.
Cook: Cover with the lid then cook on Manual or Pressure Cook for 2 minutes. Once the cook time is up, naturally release for 8-10 minutes, then open the valve and remove the lid.
Finish and serve: Stir in spinach then serve and enjoy!

Instant pot vegetable soup FAQs

How long do you cook vegetable soup in the instant pot?

You’ll set the timer in the instant pot for just 2 minutes! However, the soup isn’t actually cooking for just 2 minutes. The pot takes about 15 minutes to come to pressure. In that time, the veggies soften and the soup cooks!

How do you store leftover vegetable soup?

Leftover vegetable soup will last in an airtight container in the fridge for 3-4 days. To reheat, warm on the stove, in the microwave, or on “SAUTE” in the instant pot.

Can you freeze vegetable soup?

Yes! This vegetable soup is incredibly freezer friendly. Simply let it cool to room temperature, then transfer it to a freezer safe container or freezer bag. Store it in the freezer for 4-6 months. To reheat, thaw overnight in the fridge or in a sink of cold water, then warm in the microwave or on the stove. You can also reheat it in the instant pot on “SAUTE” until warmed through.

Variations on this Instant Pot soup

Add meat. You can add ground beef, ground turkey, or Italian sausage to this soup by sautéing the meat with the onion before you add the rest of the ingredients. You can also use up leftover already cooked meat like shredded chicken by just adding it with the broth.
Use other veggies. This recipe is super customizable. Use whatever veggies you like!
Add beans. You can add vegetarian protein to this soup by mixing in canned and drained cannellini beans, great northern beans, white beans, or even chickpeas.
Spice it up. Give your soup a kick of heat by adding in red pepper flakes or cayenne pepper.
Make it creamy. You can turn this into a creamy vegetable soup by adding coconut milk

Instant Pot Vegetable Soup

Author: dishingupgrace30
Prep Time: 10
Cook Time: 10
Total Time: 30

Ingredients

Scale

1lb of chuck roast, shredded

1 Tsp coconut oil

1 medium onion, finely diced

1 Tbsp tomato paste

2 tsp minced garlic

2 tps Italian seasoning

2 tsp salt

1/4 tsp black pepper

6 cups chicken stock

3/4 medium potatoes, chunked

3 large carrots, sliced

3 large celery, sliced

1 can tomatoes, diced

1 bag of beans and peas, frozen

Instructions

The day before or early in the morning I like to go ahead and place my chuck roast in the crockpot on low for 4 hours with 1/2 cup water, salt and pepper

Heat oil in Instant Pot on saute mode. Add onion, cook and stir until softened.
Turn the Instant Pot off and add the tomato paste, garlic, Italian seasoning, salt and pepper. Stir and cook for 1 minute on the residual heat.
Add chicken broth to the still hot pan, and scrape the bottom with a spoon to remove any left behind bits.
Add potatoes, carrots, celery, tomatoes, green beans, corn, bay leaf and stir.
Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 2 minutes. It will take about 15 minutes to come to pressure and begin counting down.
Once the cook time is over, let pressure release naturally for 8-10 minutes before opening the valve and removing the lid (this is to prevent the splatter that can come when pressure cooking soup).
Stir in the spinach, adjust seasonings to taste (add 1 teaspoon sugar to balance tomato paste if needed) and serve.

Notes

*The recipe makes approximately 9.5-10 cups of soup, or eight 1 ¼ cup servings.

Nutrition

Serving Size: 399g
Calories: 125
Sugar: 5
Carbohydrates: 23
Fiber: 3
Protein: 6