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Nothing beats a hearty bowl of Instant Pot vegetable soup when you’re craving something warm, healthy and packed with flavor. This one-pot wonder blends potatoes, mixed vegetables and rich broth with aromatic herbs and spices. It’s an easy way to eat the rainbow without fussing over a stovetop. The Instant Pot takes care of the cooking, so you can focus on enjoying a cozy, satisfying meal that’s perfect for lunch, dinner or meal prep.
Instant Pot vegetable soup is a colorful, satisfying soup packed with veggies, herbs and bold flavor. It’s quick to make, full of nutrients and totally comforting.
Also try vegan miso ramen soup and shrimp linguine. Butternut squash soup and roasted pumpkin apple soup are delicious too.
Why You’ll Love It
Easy to make: The Instant Pot does the heavy lifting, leaving you with minimal prep and cleanup.
Nutritious and hearty: Loaded with vegetables, this soup is wholesome and filling.
Budget-friendly: Uses everyday ingredients that won’t break the bank.
Customizable: Swap in your favorite veggies or herbs to suit your taste.
Great for meal prep: Make a big batch and enjoy it throughout the week.
Instant Pot Vegetable Soup Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Olive oil: Adds richness and helps soften the aromatics.
Sweet onion: Brings natural sweetness and depth to the base.
Celery: Adds crunch and flavor to the soup’s foundation.
Garlic: Provides a bold, aromatic kick.
Ground black pepper: Enhances the savory notes.
Italian seasoning: A convenient blend of herbs that infuses classic Italian flavor.
Paprika: Adds warmth and subtle smokiness.
Worcestershire sauce: Boosts the umami and deepens the flavor.
White wine vinegar: Brightens the soup and helps deglaze the pot.
Vegetable broth: Forms a flavorful base for the soup.
Diced tomatoes: Adds acidity and richness.
Russet potatoes: Make the soup hearty and satisfying.
Sweet potato: Adds sweetness and extra nutrients.
Frozen mixed vegetables: A convenient way to add a colorful veggie blend.
Bay leaf: Adds subtle earthy flavor while simmering.
Fresh herbs: Parsley adds brightness and a fresh finish.
How to Make Vegetable Soup in an Instant Pot
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Sauté the aromatics: Heat olive oil, then cook the onion and celery until softened.
Add garlic and spices: Stir in garlic, pepper, Italian seasoning, paprika and Worcestershire.
Deglaze the pot: Pour in white wine vinegar and scrape up browned bits.
Add the base ingredients: Stir in broth, tomatoes, potatoes and frozen vegetables.
Add bay leaf and seal: Place the bay leaf on top and seal the Instant Pot.
Pressure cook and release: Cook on high pressure, then allow a natural release before venting.
Finish and serve: Discard bay leaf and garnish with fresh parsley.
Substitutions and Variations
Use fresh vegetables instead of frozen: Try green beans, corn or zucchini.
Make it spicy: Add red pepper flakes or a dash of hot sauce.
Add protein: Stir in cooked beans, lentils or shredded rotisserie chicken.
Vegetarian version: Some Worcestershire sauce brands include anchovies, so make sure yours doesn’t (or omit this ingredient) for a vegetarian soup.
Serving Suggestions
With bread: Enjoy mushroom focaccia, Irish soda bread or your favorite bread basket recipe on the side.
With a salad: Pair the soup up with Olivier salad or a tuna and potato salad, for a more substantial meal.
How to Store Instant Pot Veggie Soup
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze it in an airtight container for up to 3 months.
Thaw: Defrost it in the refrigerator overnight.
Reheat: You can warm it back up in a pan on the stove or in the microwave.
Top Tips
Sauté thoroughly: Let the onions and celery soften fully to develop a deep flavor base.
Deglaze well: Scraping up the brown bits adds tons of flavor to the soup.
Cut vegetables evenly: Uniform pieces ensure everything cooks at the same rate.
Instant Pot Vegetable Soup FAQs
Yes, you can. 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.
You can substitute apple cider vinegar or lemon juice for a similar acidity.
No, it will likely be too full. Stick to one batch to avoid overflow.
Easy Instant Pot Vegetable Soup Recipe
Instant Pot Vegetable Soup
Equipment
Ingredients
- 2 Tablespoons olive oil
- 1 sweet onion
- 3 Stalks celery, chopped
- 6 Cloves garlic, minced
- 1 Teaspoon salt, kosher
- 1/2 Teaspoon black pepper, ground
- 1 Tablespoon Italian seasoning
- 1 Teaspoon ground 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
- 1 sweet potato, diced
- 2 Cups frozen mixed vegetables
- 1 bay leaf
- parsley, Italian flat-leaf, to garnish
Instructions
- On your instant pot, press the ‘sauté’ button.
- When the ‘hot’ indicator light has illuminated, add olive oil. Next add in sweet onion, and diced celery.
- Sauté for 2 or 3 minutes. Once the onions have become fragrant and translucent, add minced garlic and sauté for an additional 30 seconds.
- Once the sweet onions and garlic are fragrant, add salt, black pepper, Italian seasoning, paprika, and Worcestershire sauce. Sauté the ingredients together for an additional 30 seconds.
- Add white wine vinegar to deglaze, making sure all the small bits are scraped up from the sides of the Instant Pot.
- Add vegetable broth, water, the diced tomatoes, potatoes, sweet potatoes, and frozen mixed vegetables. Stir with a wooden spoon to combine all the ingredients, ensuring nothing is sticking to the sides of the pot.
- Add a 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.
- 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 10 minutes 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's very hot! Press the ‘cancel’ button and ensure the Instant Pot is set to ‘off’.
- Serve immediately, garnished with parsley.
Notes
Deglaze well: Scraping up the brown bits adds tons of flavor to the soup.
Cut vegetables evenly: Uniform pieces ensure everything cooks at the same rate.
Nutrition
This Instant Pot vegetable soup is everything you want in a comforting, homemade meal. It’s a 30 minutes meal that’s hearty, customizable and packed with nourishing vegetables. Whether you’re cooking for the family, meal prepping for the week or just need something warm and satisfying, this Instant Pot frozen vegetable soup is a go-to option that fits the bill with ease.
Other Recipes to Try
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.
soup was a total win for a quick weeknight dinner. It was full of flavor and packed with fresh and frozen vegetables I already had on hand. It’s a comforting, healthy meal I’ll definitely be making again.