Whenever the weather cools down, I reach for my Instant Pot to make a big batch of cozy soup. This Instant Pot Vegetable Soup is one of those recipes that never fails me. It’s hearty, colorful, and filled with tender potatoes, carrots, corn, and tomatoes. Even my kids love it with a side of crusty bread!
What I especially love is how easy it is — throw everything into the pot, and in under 30 minutes, dinner is ready. If you’re just starting out with Instant Pot recipes, this one’s a confidence booster. And when I’m in the mood for something equally comforting but meaty, I’ll make these Slow Cooker French Dip Sandwiches.
What You’ll Need
This soup comes together with simple ingredients I almost always have in my pantry and fridge.
- Onion, garlic, celery, and carrots – the base of flavor (I always chop extra carrots because my little one digs for them first).
- Potatoes – any variety works, but I love Yukon gold for their creamy texture.
- Canned tomatoes – fire-roasted adds a lovely smoky depth.
- Corn – frozen or fresh kernels.
- Green beans – add crunch and color.
- Vegetable broth – use low-sodium so you can adjust the seasoning yourself.
- Seasonings – I usually go with Italian herbs, salt, pepper, and a pinch of paprika.
- Fresh parsley – stirred in at the end for brightness.
When I cook whole meals in my pressure cooker, I often pair them with something like Pressure Cooker Whole Chicken for variety.
Step-by-Step Guide to Instant Pot Vegetable Soup
I promise this soup is beginner-friendly, but I’ll walk you through step by step so you feel comfortable. If you’re curious about other fast-cooking meals, check out my Air Fryer Pizza Rolls too!
Step 1 — Sauté aromatics
Turn the Instant Pot to sauté mode. Add olive oil, onions, garlic, carrots, and celery. Cook for 3–4 minutes until softened. I find this step deepens the flavor a lot.
Step 2 — Add potatoes and seasonings
Stir in the potatoes, herbs, paprika, salt, and pepper. Tossing them with the aromatics before adding liquid really helps the flavor stick.
Step 3 — Add broth, tomatoes, and veggies
Pour in the vegetable broth, canned tomatoes, green beans, and corn. Give everything a good stir.
Step 4 — Pressure cook
Seal the lid and set the Instant Pot to high pressure for 5 minutes. It’s quick, but don’t worry — the veggies turn out perfectly tender.
Step 5 — Quick release and finish
Carefully quick release the steam. Stir in fresh parsley, taste, and adjust seasoning if needed.
Pro Tips & Easy Swaps
- Add a bay leaf while cooking for extra depth.
- Want protein? Stir in cooked beans or chickpeas before sealing the pot.
- No potatoes? Try sweet potatoes or butternut squash.
- Use frozen mixed vegetables if you’re in a rush — no chopping needed!
- Add pasta or rice for a heartier version.
- If you like spice, a pinch of red pepper flakes works wonders.
- Always season at the end, since broths can vary in saltiness.
- Leftovers freeze beautifully — I portion them into freezer-safe containers for busy nights.
Serving Ideas & Variations
This soup is cozy on its own, but here are some favorite pairings and tweaks:
- Crusty bread or garlic knots on the side.
- A sprinkle of Parmesan on top.
- Stir in cooked shredded chicken or beef for extra protein.
- Add small pasta like ditalini for a “minestrone-style” vibe.
- Top with fresh basil or pesto for an herby finish.
- Serve with a fresh green salad for balance.
Common Mistakes (and How to Fix Them)
- Overcooking veggies → Stick to the 5-minute cook time; more will make them mushy.
- Too salty → Use low-sodium broth and adjust at the end.
- Thin flavor → Don’t skip the sauté step; it builds the soup’s depth.
- Soup too watery → Let it simmer on sauté for 5–10 minutes after pressure cooking.
Frequently Asked Questions
Yes! Frozen veggies work perfectly. There’s no need to thaw them — just add them straight in before pressure cooking.
Stored in an airtight container, this soup will last 4–5 days in the fridge. You can reheat it on the stove or in the microwave.
Yes, it freezes very well. Let the soup cool completely, then portion it into freezer-safe containers. It will keep in the freezer for up to 3 months.
It’s already vegan if you use vegetable broth. Just skip any cheese garnishes, and you’re good to go!
You’ll Also Love
If you loved this cozy soup, try these next:
- Instant Pot Cheesecake – because dessert should be just as easy as dinner!
- Instant Pot Ribs – tender, flavorful, and finger-licking good.
- Instant Pot Chicken Curry – rich, fragrant, and perfect with rice.
And don’t forget to browse more of my Instant Pot recipes for your next meal inspiration.
Instant Pot Vegetable Soup
Ingredients
Method
- Set Instant Pot to sauté mode. Add olive oil, onion, garlic, carrots, and celery. Cook 3–4 minutes.
- Stir in potatoes, seasoning, paprika, salt, and pepper.
- Add broth, tomatoes, corn, and green beans. Stir well.
- Seal lid. Cook on high pressure for 5 minutes.
- Quick release steam carefully. Stir in parsley. Adjust seasoning if needed. Serve hot.
