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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.

Easy Instant Pot Vegetable Soup

5 from 7 votes
Course: Meals, Soup
Cuisine: American
Keyword: Instant Pot
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 247kcal
Author: 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.
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  • 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


  • 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.


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
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The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.