Instant Pot Vegetable Soup

Prep 10 mins
Cook 17 mins
Total 27 mins
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This Instant Pot Vegetable Soup is the healthy, hearty vegetarian soup recipe you need for this winter! It’s makes for a perfect filling lunch or even a quick dinner. Don’t forget the crusty bread on the side!

30-Minute Instant Pot Vegetable Soup

If you’re wondering what to make in order to keep warm in the cold weather, I highly suggest this Instant Pot Vegetable Soup. It only takes 30 minutes to prepare, which is always a plus when you don’t have that much time to spend in the kitchen. On top of that, it’s filled with kale, carrots, celery, mushrooms, and so many other fresh vegetables.

You may not think of vegetarian soups as filling, but they totally are! A piping-hot bowl of this vegetable soup will fill you right up with its hearty goodness. I love to serve our vegetable soup with a hunk of warm crusty bread!

Ingredients for vegetable soup.

Recipe Ingredients

What will you need to put the soup together? Gather up the following veggies and let’s get started!

  • Olive Oil: Avocado oil or canola oil are also fine.
  • Celery: sliced or chopped so that it’s ready to cook in the Instant Pot.
  • Onion: I used a yellow onion, but a white onion will work just as well.
  • Vegetable Broth: using another kind of broth will change the flavor, but you could use beef or chicken broth in a pinch.
  • Tomato Juice
  • Potatoes: cut them into ½-inch cubes before cooking in the Instant Pot.
  • Carrots
  • Garlic: fresh garlic will give you the most flavor.
  • Mushrooms: I used portobello mushrooms, but you can use any you like best!
  • Diced Tomatoes: I used a 1 (14.5oz) can for this recipe.
  • Dried Basil: or fresh!
  • Salt and Pepper: you may want to adjust the amounts according to how seasoned you like your soup.
  • Worcestershire Sauce
  • Chopped Kale: you can use spinach instead if you want.
  • Parmesan Cheese: for a topping, if desired. You can also add a rind from parmesan cheese to your soup to add more flavor. Just remember to take it out before serving!

Vegetable Variations

One reason I love this soup so much is that it’s totally customizable. You can swap out vegetables you don’t like as much for other ones, add more into the mix, etc. Some possible additions are:

  • Spinach
  • Parsnips
  • Green Beans
  • Corn
  • Peas
  • Cabbage
Ladle filled with vegetable soup.

How to Make Instant Pot Vegetable Soup

Making this soup could not be simpler. Once you’ve chopped and sliced the vegetables, you just add everything to the Instant Pot to cook, and then you’re basically done! Aren’t 30-minute meals the best?

Cook Celery & Onions: Heat oil in Instant Pot on sauté mode. Add onion and celery, cook, stirring often, until softened, about 3-5 minutes. Add garlic and stir for 30 seconds.

Mix in the Other Ingredients: Add the remaining ingredients, with the exception of the Worcestershire sauce and kale, to the instant pot and stir to combine.

Cook Soup: Lock the lid onto the instant pot and select Manual or Pressure Cook and cook on high pressure for 7 minutes.

Release Pressure: Once the cooking time is over, let the pressure release naturally for at least 12 minutes. Then manually release any remaining pressure.

Add Kale: Add the Worcestershire sauce and kale to the pressure cooker and stir to combine.

Serve and Enjoy: Taste to adjust seasonings and serve!

Kale added to vegetable soup.

Tips for Success

So there you have it! A hearty meal with multiple servings, made in just 6 easy steps.

Read through some of these tips to get the best results with your soup.

  • For Creamier Soup: add a little heavy cream to the soup to thicken up the broth.
  • Make the Soup Ahead of Time: if you give the soup time to sit, the flavors come through even better than if you serve it immediately!
  • What Potatoes to Use: russet potatoes work well, and so do gold potatoes.
  • Add Chicken or Beef: if you’re not a fan of vegetarian soup, add in some meat to up the protein in the recipe.
Cooked instant pot vegetable soup.

Serving Suggestions

Wondering what to serve alongside your soup? Here are some of my go-to ideas!

  • Bread: A hunk of crusty bread or slice of toasted bread is definitely a necessary add-on, or even some of this Beer Bread goes great!
  • Biscuits: Similar to the bread, but I had to mention these Buttermilk Biscuits!
  • Salad: Soup with salad is the way to go – try this Greek Salad.
  • Sandwiches: A grilled cheese would be so delicious with this soup.

How to Store and Reheat Leftovers

After the soup has cooled, refrigerate any leftovers in an airtight container for 3-4 days. When you want to reheat it, simply use the microwave, or let it simmer on low on the stove until it reaches the desired temperature.

Can You Freeze Homemade Soup?

Yes, totally! Pour the soup into an airtight container, leaving a little bit of space at the top (for when the soup expands in the freezer) and freeze. Make sure to eat it within 6 months. Let it thaw in the fridge or on the counter before reheating.

Bowl of instant pot vegetable soup.

more Easy instant pot recipes

Looking for more easy instant pot recipes? Give some of these a go!

Yield: serves 4-6

Instant Pot Vegetable Soup

Instant pot soup with vegetables.

Instant Pot Vegetable Soup will keep you warm in the cold weather! This hearty vegetarian vegetable soup is so filling, especially when served with some toasted bread.

Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes

Ingredients

  • 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
  • shredded Parmesan cheese for topping if desired

Instructions

  1. Heat oil in Instant Pot on sauté mode. Add onion and celery, cook, stirring often, until softened, about 3-5 minutes. Add garlic and stir for 30 seconds.
  2. Add the remaining ingredients, with the exception of the Worcestershire sauce and kale, to the instant pot and stir to combine.
  3. Lock the lid onto the instant pot and select Manual or Pressure Cook and cook on high pressure for 7 minutes.
  4. Once the cooking time is over, let the pressure release naturally for at least 12 minutes. Then manually release any remaining pressure.
  5. Add the Worcestershire sauce and kale to the pressure cooker and stir to combine.
  6. Taste to adjust seasonings and serve!

Notes

HOW TO STORE LEFTOVERS:

Fridge: After the soup has cooled, refrigerate any leftovers in an airtight container for 3-4 days. When you want to reheat it, simply use the microwave, or let it simmer on low on the stove until it reaches the desired temperature.

Freeze: Pour the cooled soup into an airtight container, leaving a little bit of space at the top (for when the soup expands in the freezer) and freeze. Make sure to eat it within 6 months. Let it thaw in the fridge before reheating for best results.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 271Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 1990mgCarbohydrates: 52gFiber: 8gSugar: 15gProtein: 9g

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Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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