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Get dinner on the table fast with thisInstant Pot Vegetable Soup recipe. It is packed with hearty vegetables and cooked to perfection in the pressure cooker for a meal sure to be a hit.
Instant Pot Vegetable Soup
This is one of those recipes that requires very little work but makes the best soup packed with flavor. Dinner can literally be ready in just minutes.
Throw everything in the instant pot to get dinner cooked fast. The veggies are so tender and packed with flavor the results taste like you have slow cooked this soup all day.
Every bite is so delicious and your entire family will enjoy this meal.
No prep work needed to make this easy Pressure Cooker Vegetable Soup!
If you need dinner fast and don’t have much time to prepare anything, this is your recipe.With very little chopping or prep work, this soup is one of the easiest meals I have ever made in the pressure cooker.
Most of the ingredients are frozen or canned so just toss and go! No cutting required.
It is so simple!
How do you make vegetable soup in instant pot?
This recipe is so simple but taste out of this world delicious! It is the perfect soup on a cold day but light enough to enjoy anytime of the year.
My entire family loves this soup and the kids gobble it up. It is a great way to get them to eat their veggies.
You just toss all the delicious veggies and broth in the pressure cooker and have a delicious meal in minutes!
You will need a pressure cooker for this easy recipe.
I am using an8 quart Instant pot but you can use a 6 quart.I personally have anInstant Potand so far I am loving it.
You can find theInstant pot on sale here. It’s really changed dinner time around here.
If you have been putting off trying an instant pot, I highly recommend going ahead and biting the bullet. I love using the pressure cooker when I don’t have much time.
It is perfect for frozen food or meals that normally take a while. You can toss everything in and have dinner ready in no time at all.
Those days when you forget to take something out of the freezer or wait until the last minute for dinner, the instant pot is your saving grace.
I am not exaggerating when I say it truly has changed meal time around here. We love ours and it makes soup recipes even easier.
You can also make Instant pot vegetable soupwith fresh vegetables.
We prefer using frozen and canned because it is so easy. However, you can certainly use fresh if you have those on hand and want to use fresh veggies.
How long do I cook vegetable soup in instant pot?
The pressure cooker will have this entire meal cooked and ready to go in only 5 minutes after you toss all the veggies in. It is the best comfort food!
How to freeze Instant Pot Vegetable Soup?
Yes you canfreeze this before you cook it. Simply place the ingredients in a freezer bag and then place in the pressure cooker frozen.
Another idea is to freeze after you cook it and just reheat for easy future meals. We love easy ideas for meal time around here and this soup is a family favorite.
I like to freeze small containers to enjoy for quick lunches during the week. It is such a time saver and really tasty.
Note- If you do a lot of freezer meals, consider grabbing thisJOKARI Hands-Free Baggy Rack Storage Bag Holder.These are not necessary, butmake it so much easier to put the meals together for the freezer.
It is like having an extra set of hands in the kitchen!
Your family will love this Instant pot vegetable soup Recipe.
We serve it withhomemade Hawaiian rollsor thishomemade cornbread recipeand dinner is complete. Another favorite isEasy Homemade Dinner Rolls Recipe.
You could also make a grilled cheese sandwich. So easy and delicious with soup.
The bread is perfect to dip into the soup and get every last drop of the amazing broth. Yum!
Don’t underestimate the power of a big bowl of soup and homemade bread.It is the best comfort food!
On crazy busy days, we have even just skipped the bread and enjoyed it with saltine crackers. This soup is amazing regardless of what you serve it with.
It comes together so quickly on high pressure.
Let’s make Instant pot vegetable soup!
Ingredients:
- 1 large onion, chopped
- 3 stalks celery, chopped
- 2 carrots, peeled and chopped
- 2 lbs Yukon gold potatoes, peeled and diced into small pieces
- 2 cans of fire roasted diced tomatoes, 14.5 oz
- 1 bag frozen mixed vegetables, 12 oz
- 2 bay leaves
- ½ teaspoon dried thyme
- 2 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons Italian Seasoning
- 8 cups vegetable stock
How to make Instant pot vegetable soup recipe:
- Place everything in the Instant Pot.
- Add the lid and set the valve to sealing.
- Set instant pot pressure to 5 minutes.
- Once finished, do a quick release or natural release to release the pressure.
- Remove lid and stir to combine.
Salt and pepper to taste. Serve warm with crackers.
Try Instant pot vegetable soupwith cabbage!
For a change, try adding in cabbage to the soup. It gives it a great flavor and it is really delicious.
We also like extra green beans or bell pepper to this delicious recipe. It goes well with theonion carrots and celery.
You can also add a dash of garlic powder if you prefer.
Can I make Instant pot vegetable soupwith beef?
Yes! We have a wonderful recipe if you would like to try adding beef to the soup. Try this Instant Pot Beef Vegetable Soup Recipe.
Print this Instant pot vegetable soup recipe below:
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Instant Pot Vegetable Soup Recipe
4.80 from 5 votes
Get dinner on the table fast with thisInstant Pot Vegetable Soup recipe. It’s cooked to perfection in the pressure cooker for a meal sure to be a hit.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Servings 10
Cuisine American
Course Soup
Calories 92
Author Carrie Barnard
Ingredients
- 1 large onion chopped
- 3 stalks celery chopped
- 2 carrots peeled and chopped
- 2 lbs medium Yukon gold potatoes peeled and diced into small pieces
- 2 cans of fire roasted tomatoes 14.5 oz
- 1 bag frozen mixed vegetables 12 oz
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 2 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons Italian Seasoning
- 8 cups vegetable stock
Instructions
Place everything in the Instant Pot.
Add the lid and set the valve to sealing.
Set the pressure to 5 minutes.
Once finished, do a quick release to release the pressure.
Remove lid and stir to combine.
Serve warm with crackers.
Recipe Notes
*Refrigerate the leftovers in an air tight container for up to 5-7 days.
*I love using Yukon Gold Potatoes in this recipe but Russet Potatoes would work great too!
Nutrition Facts
Calories 92kcal, Carbohydrates 21g, Protein 2g, Fat 1g, Saturated Fat 1g, Polyunsaturated Fat 1g, Monounsaturated Fat 1g, Sodium 1000mg, Potassium 451mg, Fiber 3g, Sugar 3g, Vitamin A 2463IU, Vitamin C 20mg, Calcium 28mg, Iron 1mg
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About the Author
Hi, I’m Carrie. Welcome to Eating on a Dime!
I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!
