Instant Pot Vegetable Soup

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Quick, easy and delicious! Our Instant Pot vegetable soup has all the flavor of a slow cooked veggie soup in half the time.

Kim and I have been trying new recipes lately and this one is going into our Winter cooking routine.

Similar to our Instant Pot vegetable beef soup, we used a semi-homemade method to create a flavorful soup for your whole family.

Best of all, this Instant Pot vegetable soup, is completely vegetarian! That’s right, there’s no meat in this recipe.

The instant pot vegetable soup in a ceramic bowl.

For some reason, it’s tough to find Instant Pot vegetarian recipes. Trust me, we’ve tried. Now, Kim and I aren’t vegetarians, but sometimes we don’t want meat for dinner.

For example, we just made a Instant Pot creamy tortellini soup that’s vegetarian and we loved it!

After searching around, we noticed there weren’t a lot of pressure cooker vegetarian recipes with good reviews.

So, Kim decided to start developing our own. In fact, we already have a couple of meatless IP recipes.

I’ll provide you with a list of them at the end of the post. For now, let’s get cooking!

An aerial view of the ip veggie soup in a bowl.

How to make Instant Pot Vegetable Soup:

First, start by prepping all your vegetables. You know, mince the garlic, peel and dice the potatoes, chop the carrots, you get the idea.

Chopped onions sauteing in the liner.

Next, once everything is prepped, place the stainless steel liner into your pressure cooker and press the saute button.

When the liner heats up, pour in the oil and add the onions. Let them saute for about 3 minutes, then add the garlic, Italian seasoning, and salt and pepper.

Garlic and spices have been added to the sauteed onions.

After that, let the garlic cook for about 30 seconds, then turn off the machine.

At this point, you can toss in the potatoes, carrots, celery, tomatoes, and vegetable broth. But, DO NOT STIR the ingredients.

Diced tomatoes have been added to the other ingredients.

During our time working with a pressure cooker, we’ve learned that ingredients like tomatoes can easily stick to the bottom of the liner.

So, if you stir everything, the tomatoes may stick and burn during the pressure cook! Take a look at the photo below as a reference.

The vegetable broth has been added to the liner.

Then, make sure the rubber seal is seated properly on the lid. Put the lid on the machine, and lock it into place.

Now, seal the valve and press the manual or high pressure cook button on the Instant Pot. Set the cook time for two minutes.

The soup has pressure cooked and is ready for more ingredients.

This Instant Pot vegetable stew does require a ten (10) minute natural release to ensure the potatoes have thoroughly cooked.

Afterward, when the natural release is done, carefully open the valve and remove the lid.

Frozen mixed vegetables being added to the hot soup.

Last, stir in the frozen mixed vegetables for a minute or two to make sure they cook in the hot broth.

That’s it your Instant Pot vegetable soup recipe is done! Serve it with crackers, corn bread or whatever you want.

A scoop of the veggie soup in a metal ladle.

Kim and I hope you enjoy the soup and wish you all the best 🙂 As promised, I’ve included a list of vegetarian recipes you can make in the IP. Simply scroll to the bottom of the post.

How do you make instant soup?

You can use this recipe and replace all the vegetables with frozen veggies and use jarred garlic instead of fresh.

Simply dump everything into the IP. Skip the sauté steps and set the pressure cook time for two minutes.

Skip the natural release since your using frozen veggies. Open the valve, take off the lid and stir the ingredients. That’s it, instant soup in two minutes!

The finished instant pot veggie soup in a bowl.
The finished instant pot veggie soup in a bowl.

Instant Pot Vegetable Soup

5 from 2 votes
Print Pin
Author: John
Prep Time: 10 minutes
Cook Time: 2 minutes
Come to Pressure and Natural Release: 25 minutes
Total Time: 37 minutes
Servings: 8 Servings


  • 1 tablespoon cooking oil, your choice
  • 1 cup white onion, diced
  • 1 garlic clove, minced
  • 1 pound russet potatoes, cut in ½ inch chunks
  • 2 large carrots, peeled and chopped
  • ½ cup celery, chopped
  • 6 cups low sodium vegetable broth
  • 15 ounces diced tomatoes, 1 can; undrained
  • 2 teaspoons Italian seasoning
  • 2 teaspoons salt, or to taste
  • ½ teaspoon ground black pepper, or to taste
  • 12 ounces frozen mixed vegetables, any variety


  • Turn on the Instant Pot using the saute function. After the stainless steel insert gets hot, add the oil and onion.
    1 tablespoon cooking oil
    1 cup white onion
  • Cook the onions until it they soften, about 3 minutes, then add the garlic, Italian seasoning, salt, and pepper. Cook for an additional 30 seconds, then turn off the Instant Pot.
    1 garlic clove
  • Add the potatoes, carrots, celery, vegetable broth, tomatoes, Italian seasoning, salt and pepper. DON’T STIR. Close the lid, set the valve to sealing, and press the manual (pressure cook) button.
    2 teaspoons Italian seasoning
    2 teaspoons salt
    1 pound russet potatoes
    2 large carrots
    ½ cup celery
    6 cups low sodium vegetable broth
    15 ounces diced tomatoes
    ½ teaspoon ground black pepper
  • Adjust the time to 2 minutes. After the time is up, allow a 10 minute natural pressure release before opening the valve to release any remaining pressure.
  • Carefully open the lid and pour in the frozen vegetables. Stir to combine, and ensure the frozen vegetables are thoroughly heated.
    12 ounces frozen mixed vegetables

Suggested Equipment


The calories listed are an approximation based on the ingredients and a serving size of 1 1/2 cups of the soup. Actual calories will vary. The Instant Pot vegetable soup can be stored in your fridge, in a sealed container, for up to 3 days.


Serving: 1.5cups | Calories: 123kcal | Carbohydrates: 24g | Protein: 4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 1402mg | Potassium: 531mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5183IU | Vitamin C: 15mg | Calcium: 56mg | Iron: 2mg

Nutrition Disclaimer

Kim and John Vargo of Berly’s Kitchen and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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5 from 2 votes (2 ratings without comment)

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