Go Back
Instant Pot Vegetable Soup

Instant Pot Vegetable Soup

A hearty, colorful, and cozy soup packed with fresh veggies, made quickly in the Instant Pot.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course dinner, Soup
Cuisine American
Servings 6
Calories 150 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 2 medium potatoes diced
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika
  • 1 tsp salt to taste
  • 1/2 tsp black pepper
  • 4 cups vegetable broth low-sodium
  • 1 can 14 oz diced tomatoes
  • 1 cup corn kernels fresh or frozen
  • 1 cup chopped green beans
  • 2 tbsp fresh parsley chopped

Instructions
 

  • Set Instant Pot to sauté mode. Add olive oil, onion, garlic, carrots, and celery. Cook 3–4 minutes.
    Aromatic vegetables sautéing in Instant Pot for vegetable soup
  • Stir in potatoes, seasoning, paprika, salt, and pepper.
    Diced potatoes and herbs added to Instant Pot for soup base
  • Add broth, tomatoes, corn, and green beans. Stir well.
    Broth and vegetables added to Instant Pot for vegetable soup
  • Seal lid. Cook on high pressure for 5 minutes.
  • Quick release steam carefully. Stir in parsley. Adjust seasoning if needed. Serve hot.
    Fresh parsley stirred into Instant Pot vegetable soup

Notes

Add beans, pasta, or rice for extra heartiness.
Freezes well for up to 3 months.
Keyword Easy Instant Pot Soup, Instant Pot Vegetable Soup, Pressure Cooker Vegetable Soup