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Wondering what to make for dinner? This simple 30 minute meal could be on your table tonight. Consider this easy Instant Pot vegetable soup. It’s bursting with healthy fresh and frozen vegetables and flavoured with tasty ingredients such as paprika, garlic and Worcestershire sauce. Making soup in an Instant Pot or pressure cooker is tasty vegetarian or vegan soup recipe.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for easy Instant Pot vegetable soup. This 30 minute meal is a great vegetarian or vegan soup recipe.

Served with crusty bread, you’ll find this easy Instant Pot vegetable soup full of wonderful flavours. It’s a vegetarian or vegan soup recipe with fresh and frozen vegetables. Making soup in Instant Pot or pressure cooker means it only takes half an hour.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for easy Instant Pot vegetable soup. This 30 minute meal is a great vegetarian or vegan soup recipe.

Fresh and Frozen Vegetables for the Soup

You can use any veggies you like. I used onion, celery, potato and sweet potato for the fresh ones and then also added some frozen mixed vegetables as well.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for easy Instant Pot vegetable soup. This 30 minute meal is a great vegetarian or vegan soup recipe.

White or red potatoes work well here and I like adding sweet potatoes too for their sweetness. Talking of sweetness you can either use Vidalia onions or another sweet variety, or else go with yellow, red or white onions.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for easy Instant Pot vegetable soup. This 30 minute meal is a great vegetarian or vegan soup recipe.

Swap the frozen mixed vegetables for more fresh ones if you want. Mushrooms, corn, cabbage, zucchini, and eggplant are all viable alternatives for this 30 minute meal. Drained, canned vegetables would work too or you could sub individual frozen vegetables in place of mixed vegetables.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for easy Instant Pot vegetable soup. This 30 minute meal is a great vegetarian or vegan soup recipe.

Other Soup Ingredients

Garlic, Italian seasoning, paprika, Worcestershire sauce, vinegar, broth, and canned tomatoes all go into the mix. Try using fire-roasted tomatoes for a deeper flavour.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for easy Instant Pot vegetable soup. This 30 minute meal is a great vegetarian or vegan soup recipe.

Then you also need a bay leaf. Instead of the Italian seasoning you could use basil, oregano, thyme, marjoram, and rosemary, which feature in many Italian seasoning blends. Parsley makes a nice garnish.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for easy Instant Pot vegetable soup. This 30 minute meal is a great vegetarian or vegan soup recipe.

This can be a vegetarian or vegan soup recipe if you omit the classic Worcestershire sauce, since it contains anchovies. However, there are some vegan-friendly Worcestershire sauces available so go ahead and try one of those if you like.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for easy Instant Pot vegetable soup. This 30 minute meal is a great vegetarian or vegan soup recipe.

How to Make It

Once you know how straightforward making soup in Instant Pot or pressure cooker is, you’ll want to make it often. So how exactly do you make this 30 minute meal?

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for easy Instant Pot vegetable soup. Making soup in an Instant Pot or pressure cooker with fresh and frozen vegetables is so tasty!

First sauté the onion and celery in oil in your Instant Pot (you can use water or broth if don’t want to use oil) then add garlic, Worcestershire sauce, and the seasonings. Throw in some vinegar to deglaze the pot then you can add broth, water and the fresh and frozen vegetables.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for easy Instant Pot vegetable soup. Making soup in an Instant Pot or pressure cooker with fresh and frozen vegetables is so tasty!

By this point your easy Instant Pot vegetable soup will smell very tempting! Add a bay leaf then pressure cook the soup in your Instant Pot. Throw out the bay leaf and serve the soup hot, garnished with parsley if liked.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for easy Instant Pot vegetable soup. Making soup in an Instant Pot or pressure cooker with fresh and frozen vegetables is so tasty!

How to Store Easy Instant Pot Vegetable Soup

Got leftovers? You can refrigerate them for a few days or freeze them for several months then thaw overnight. Reheat leftovers in a pot on the stove or in the microwave, as you prefer.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for easy Instant Pot vegetable soup. Making soup in an Instant Pot or pressure cooker with fresh and frozen vegetables is so tasty!

Because it’s so easy making soup in Instant Pot or pressure cooker you might want to double the recipe and freeze individual portions for future quick lunches or dinners. I also love making this chicken pot pie soup.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for easy Instant Pot vegetable soup. Making soup in an Instant Pot or pressure cooker with fresh and frozen vegetables is so tasty!

Can You Puree this Soup?

You do have a lot of options with this easy Instant Pot vegetable soup. Whether you want a vegetarian or vegan soup recipe or a choice between fresh and frozen vegetables, you can make it your own.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for easy Instant Pot vegetable soup. Making soup in an Instant Pot or pressure cooker with fresh and frozen vegetables is so tasty!

You might also be wondering whether it’s possible to make this a smooth soup rather than a chunky one. The answer to that is yes! I recommend using an immersion blender. Although a food processor is another option, immersion blenders tend to give a better result since you’re working with a lot of liquid and don’t want to miss any chunks.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for easy Instant Pot vegetable soup. Making soup in an Instant Pot or pressure cooker with fresh and frozen vegetables is so tasty!

If you want to puree the soup in a blender, bear in mind hot soup can expand in there, blowing the lid off and making a big mess of your kitchen! You can still puree it using a blender but don’t fill the blender more than a third full and puree the soup in batches. Also, remove the center cap from the blender lid so steam can escape.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for easy Instant Pot vegetable soup. Making soup in an Instant Pot or pressure cooker with fresh and frozen vegetables is so tasty!

I’ve added this easy Instant Pot vegetable soup to my regular meal rotation and am having fun experimenting with it. I love the fact you can easily make it a vegetarian or vegan soup recipe and also it’s a quick 30 minute meal. If you are looking for a side dish, try a tuna sandwich or a canned chicken salad sandwich.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for easy Instant Pot vegetable soup. Making soup in an Instant Pot or pressure cooker with fresh and frozen vegetables is so tasty!

Easy Instant Pot Vegetable Soup Recipe

5 from 10 votes

Easy Instant Pot Vegetable Soup

By: Bella Bucchiotti
This simple 30 minute meal could be on your table tonight. Consider this easy Instant Pot vegetable soup. It's bursting with healthy fresh and frozen vegetables. Making soup in an Instant Pot or pressure cooker is tasty vegetarian or vegan soup recipe.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6

Ingredients 

  • 2 Tablespoons extra virgin olive oil
  • 1 sweet onion
  • 3 Stalks celery, chopped
  • 6 Cloves garlic, minced
  • 1 Teaspoon salt, kosher
  • 1/2 Teaspoon ground black pepper
  • 1 Tablespoon Italian seasoning
  • 1 Teaspoon paprika
  • 2 Teaspoon Worcestershire sauce
  • 1 tablespoon white wine vinegar
  • 4 Cups vegetable broth, low-sodium
  • 2 Cups water
  • 15 Ounces diced tomatoes, petite
  • 3 russet potatoes, medium, chopped, diced
  • 1 sweet potato, diced
  • 2 Cup frozen mixed vegetables
  • 1 bay leaf
  • parsley , Italian flat leaf

Instructions 

  • On your instant pot, depress the ‘sauté’ button.
  • When the ‘hot’ indicator light has illuminated, add 2 tablespoons extra-virgin olive oil. Next add in 1 cup of sweet onion, and 1 cup of diced celery. Sauté for 2-3 minutes. Once the onions have become fragrant and translucent, add 6 cloves of minced garlic and sauté for an additional 30 seconds.
  • Once the sweet onions and garlic are fragrant, add 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 tablespoon Italian seasoning, 1 teaspoon paprika, and 1 teaspoon Worcestershire sauce. Sauté the ingredients together for an additional 30 seconds. Then to deglaze the pot, use 1 tablespoon of white wine vinegar. Ensure all the small bits are cleaned from the sides of the Instant Pot.
  • Once deglazed, add 4 cups of low-sodium vegetable broth, 2 cups of purified water, (1) 15 ounce can of diced tomatoes, 4 cups of diced russet potatoes, 1 ½ cups of diced sweet potatoes, and 2 cups of frozen mixed vegetables. Stir with a wooden spoon to combine all the ingredients, ensuring nothing is sticking to the sides of the pot.
  • Next, place 1 bay leaf on the top surface of the soup. Close the lid and ensure the valve is in the "sealing’’ position on the Instant Pot.
  • Now you are ready to set your Instant Pot to ‘pressure cook’ and set the time for 5 minutes. Allow the Instant Pot to naturally release for 10 minutes. After 10minutes of natural release, move the valve to the “venting position” to release the remaining pressure.
  • Once the pressure has been fully released, open the lid and carefully remove and discard the bay leaf from the top of the soup. Be careful, the soup is very hot! Press the ‘cancel’ button and ensure the Instant Pot is set to ‘off’.
  • Garnish with Italian flat-leaf parsley.

Nutrition

Calories: 247kcal | Carbohydrates: 47g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1121mg | Potassium: 994mg | Fiber: 7g | Sugar: 9g | Vitamin A: 8976IU | Vitamin C: 25mg | Calcium: 106mg | Iron: 3mg
Like this recipe? Rate and comment below!

Making soup in Instant Pot or pressure cooker is easy as well as fast and the soup freezes beautifully too. Served with crusty bread, I’m sure this is going to become your new Instant Pot soup go-to recipe! Instant Pot vegetable soup with frozen vegetables is a real time saver on busy nights.

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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9 Comments

  1. This looks so yummy! I haven’t ever had soup in my Instant Pot, but I sooo need to try this recipe.