If you are craving a comforting meal that bursts with wholesome flavors and vibrant colors, you will absolutely adore this Instant Pot Vegetable Soup Recipe. It blends a medley of fresh vegetables, savory herbs, and rich broth into a hearty and healthy dish that comes together in under 30 minutes — perfect for busy weeknights or anytime you want a warm, nourishing bowl of goodness without the fuss.

Ingredients You’ll Need

The image shows a white marbled surface with various white bowls arranged neatly in a grid. Each bowl contains different ingredients: one has bright green sliced celery, another has pale yellow chopped potatoes, a third has chopped white onions, a fourth has creamy white sour cream, and another contains bright orange diced carrots. One bowl is filled with a mix of orange carrots and green peas. There is a bowl of rich red tomato chunks, a bowl with dark brown liquid broth, and two small bowls holding different dried herbs and ground black pepper. In the upper part, a woman's hand is pouring golden olive oil from a glass bottle into a small white bowl, and a small salt jar is nearby. Photo taken with an iphone --ar 4:5 --v 7

The magic of this soup lies in the simplicity of its ingredients. Each one not only adds a unique taste and texture but also contributes to the beautiful rainbow of colors in the pot, making your meal as inviting to the eyes as it is to the palate.

1 tbsp olive oil: This provides a silky base and helps gently sauté the aromatics for deeper flavor.
1 onion, chopped: Adds sweetness and a savory foundation that deepens the soup’s taste.
2 garlic cloves, minced: Delivers that punch of fragrant, comforting aroma essential to every great soup.
2 carrots, sliced: Bring natural sweetness plus a satisfying crunch that softens perfectly in the pot.
2 celery stalks, sliced: Contribute a subtle earthy freshness and slight crunch to balance the flavors.
1 zucchini, sliced: Adds tender vegetable flavor and helps keep the soup light and nourishing.
1 cup green beans: Provide vibrant color and an extra dose of fiber and nutrients.
1 can diced tomatoes (14 oz): A tangy, juicy element that infuses the broth with rich umami.
4 cups vegetable broth: The heart of the soup, giving it depth and a savory base.
1 tsp Italian seasoning: A fragrant blend of herbs that ties all the vegetables together with a Mediterranean touch.
Salt & pepper: Essential for seasoning and bringing out every flavor in the soup.
Optional: spinach or kale: For an extra serving of greens and nutritional boost without overpowering the other flavors.

How to Make Instant Pot Vegetable Soup Recipe

Step 1: Sauté the Aromatics

Turn your Instant Pot to the sauté setting and heat the olive oil. Toss in the chopped onion and minced garlic, cooking them for about two minutes until fragrant and lightly softened. This step unlocks a depth of flavor that forms the delicious base of your soup and ensures everything else tastes rich and well-rounded.

Step 2: Add the Vegetables and Broth

Throw in the carrots, celery, zucchini, green beans, and the entire can of diced tomatoes, including their juices. Pour over the vegetable broth, then sprinkle in the Italian seasoning, along with salt and pepper to taste. Give it all a good stir to combine the ingredients well, allowing each piece to mingle and prepare for the pressure cooking ahead.

Step 3: Pressure Cook

Seal the Instant Pot lid securely, making sure the valve is set to the sealing position. Select the Manual or Pressure Cook function and set the timer for 5 minutes. This brief cooking time makes sure the vegetables retain some texture without turning mushy, while the flavors meld beautifully.

Step 4: Quick Release and Serve

Once the cooking cycle is complete, carefully perform a quick pressure release to let out the steam. Remove the lid, give the soup a gentle stir, and if desired, add a handful of fresh spinach or kale to stir through — the residual heat will wilt the greens perfectly. Ladle the soup into bowls and serve hot for a nourishing, colorful meal.

How to Serve Instant Pot Vegetable Soup Recipe

A white bowl filled with clear broth soup that has many colorful vegetable pieces layered inside. The bottom layer has small green peas and spinach leaves, bright orange carrot chunks, yellow corn kernels, white beans, and light green celery pieces. On top, there are red diced tomatoes and more spinach leaves, giving a fresh and healthy look. The soup appears light with visible steam rising. The bowl is placed on a soft green cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle some fresh chopped parsley or basil over the top to enhance the freshness and presentation. A dollop of vegan sour cream or a drizzle of olive oil can add a luxurious texture. For a little crunch, toasted pumpkin seeds or crushed whole-grain crackers make delightful toppings.

Side Dishes

This soup pairs wonderfully with warm crusty bread, garlic toast, or a side salad packed with seasonal greens. For a more filling meal, serve alongside a quinoa or brown rice pilaf that complements the soup’s wholesome vibe perfectly.

Creative Ways to Present

Serve the Instant Pot Vegetable Soup Recipe in rustic bread bowls for an impressive, cozy touch. Alternatively, ladle the soup over cooked grains in shallow bowls to transform it into a hearty stew-like dish that’s as visually appealing as it is satisfying.

Make Ahead and Storage

Storing Leftovers

This vegetable soup keeps beautifully in an airtight container in the refrigerator for up to 4 days. Flavors even deepen over time, making leftovers taste like they were simmered all day.

Freezing

To freeze, cool the soup completely and transfer it into freezer-safe containers or bags. It will keep well for up to 3 months, perfect for having a wholesome meal ready when time is tight.

Reheating

Reheat the soup gently on the stovetop over medium heat or in the microwave until steaming hot. If it seems too thick after storage, add a little vegetable broth or water to reach your preferred consistency and stir well.

FAQs

Can I add protein to this Instant Pot Vegetable Soup Recipe?

Absolutely! Adding cooked beans, lentils, or quinoa before pressure cooking boosts the protein content and makes the soup more filling without altering its comforting character.

Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables work well in the Instant Pot and can be a convenient alternative. Just keep an eye on the cooking time as some frozen veggies may cook faster.

Is this soup suitable for a vegan diet?

Definitely. This recipe uses vegetable broth and plant-based ingredients only, making it perfect for vegan and vegetarian diets.

How spicy is this vegetable soup?

This version is mild and comforting, but you can easily add a pinch of red pepper flakes or a dash of hot sauce if you like a bit of heat.

Do I need to peel the vegetables for this recipe?

Not necessarily. For carrots and zucchini, washing and slicing are usually enough, but if you prefer a smoother texture, peeling is an option. The skins add nutrients and texture, so it’s up to your personal preference.

Final Thoughts

This Instant Pot Vegetable Soup Recipe is my go-to whenever I want something quick, healthy, and unbelievably comforting. It’s vibrant, flavorful, and adaptable, making it a genuine crowd-pleaser any night of the week. Give it a try – I promise it will become one of your favorite ways to enjoy vegetables in a bowl that feels like a warm hug.

Instant Pot Vegetable Soup Recipe