If you’re craving a vibrant, nourishing bowl that comes together fast, my Instant Pot Vegetable Soup Recipe is a total game-changer. This hearty soup bursts with colorful vegetables, fresh herbs, and cozy flavors that warm you up from the inside out. Best of all, it’s incredibly simple to prepare, thanks to the magic of the Instant Pot, making it perfect for busy weeknights or anytime comfort food calls your name.

Ingredients You’ll Need

The image shows many small white bowls on a white marbled surface, each filled with fresh vegetables and ingredients. There are orange diced pieces of carrot and sweet potato, green leafy kale, green beans, chopped celery, white chopped onions, yellow corn kernels, and a small bowl with olive oil. A woman’s hand is holding a spoon near a bowl with herbs and spice. The bowls are arranged in a circle, showing a variety of colors like orange, green, white, and yellow. photo taken with an iphone --ar 4:5 --v 7

Gathering fresh, wholesome ingredients is the key to this soup’s irresistible flavor and satisfying texture. Each element brings something special to the bowl, whether it’s sweetness, heartiness, or a splash of brightness.

2 tbsp olive oil: Adds a silky richness and helps soften the aromatics perfectly.
1 onion, chopped: Provides a foundational savory sweetness that enhances every bite.
2 garlic cloves, minced: Bursts of fragrant depth that elevate the overall taste.
3 carrots, sliced: Adds a natural sweetness and pleasant texture to the soup.
2 celery stalks, chopped: Gives subtle earthiness and a nice crunch.
2 cups diced potatoes: Brings comforting heartiness and body to the broth.
1 zucchini, chopped: Adds freshness and a mild flavor to balance the soup.
1 (14 oz) can diced tomatoes: Introduces tangy depth and vibrant color.
4 cups vegetable broth: The flavorful liquid base that ties everything together.
1 tsp Italian seasoning: A blend of herbs that infuses warmth and aromatics.
Salt and pepper to taste: Essential for rounding out flavors and seasoning perfectly.

How to Make Instant Pot Vegetable Soup Recipe

Step 1: Sauté Aromatics

Begin by selecting the Sauté mode on your Instant Pot and heating the olive oil. Add the chopped onion and minced garlic, cooking them for about two minutes until they soften and become fragrant. This step unlocks the base flavors and aromas that make the soup so comforting.

Step 2: Add the Vegetables and Broth

Next, toss in your sliced carrots, chopped celery, diced potatoes, chopped zucchini, and the can of diced tomatoes with their juices. Pour in the vegetable broth and sprinkle the Italian seasoning over everything. Give it a good stir to combine all those wonderful flavors.

Step 3: Pressure Cook

Secure the lid on your Instant Pot, making sure it’s properly locked. Set it to cook on High Pressure for 5 minutes. Pressure cooking quickly softens the vegetables and helps all the flavors meld beautifully without standing by the stove for ages.

Step 4: Release the Pressure and Finish

Once the cooking cycle is complete, let the Instant Pot naturally release pressure for 5 minutes — this helps avoid a sudden rush that could make the soup spatter. Then perform a quick release to let out any remaining pressure. Open the lid carefully, taste your soup, and adjust the salt and pepper as needed before serving it piping hot.

How to Serve Instant Pot Vegetable Soup Recipe

A white bowl is filled with a colorful soup featuring visible layers of ingredients. The top layer has bright red tomato pieces and small green chopped herbs scattered over it. Below, there are orange carrot chunks, red kidney beans, white potato pieces, and green peas mixed evenly in a rich broth. The liquid looks clear and warm with tiny bubbles and bits of seasoning floating throughout. The bowl sits on a white marbled surface with a light gray cloth and a white cracker partially visible nearby. A woman's hand gently holds the edge of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your soup with simple garnishes like freshly chopped parsley or basil leaves for a pop of color and herbaceous brightness. A drizzle of extra virgin olive oil or a sprinkle of grated Parmesan (if you’re not keeping it vegan) adds a lovely finishing touch that elevates each spoonful.

Side Dishes

This soup pairs beautifully with crusty bread, whether you’re pulling out a fresh baguette or toasting some garlic bread. For a heartier meal, serve it alongside a crisp salad dressed with lemon vinaigrette, adding a refreshing contrast to the warm, savory bowl.

Creative Ways to Present

For a fun twist, ladle the soup into hollowed-out mini pumpkins or bread bowls. If you’re entertaining, consider microgreens or a swirl of coconut cream to add texture and visual appeal. These little details make the Instant Pot Vegetable Soup Recipe feel like a special occasion, even on a casual night in.

Make Ahead and Storage

Storing Leftovers

Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen over time, so it’s a great make-ahead option for easy lunches or quick dinners later in the week.

Freezing

This soup freezes wonderfully for up to 3 months. Just cool it completely, transfer to freezer-safe containers or bags, and label them. When you’re ready to enjoy, thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheat your soup on low to medium heat, stirring occasionally to ensure it warms evenly without sticking to the pot. You can add a splash of broth or water if it has thickened too much in the fridge or freezer to bring back that perfect consistency.

FAQs

Can I add protein to this Instant Pot Vegetable Soup Recipe?

Absolutely! Adding cooked beans, lentils, or even tofu cubes before pressure cooking is a fantastic way to boost the protein content while keeping the soup vegan and super nutritious.

Is this soup gluten-free?

Yes, the Instant Pot Vegetable Soup Recipe is naturally gluten-free, as it contains only vegetables, broth, and seasonings without any gluten-containing ingredients.

Can I use fresh tomatoes instead of canned diced tomatoes?

Definitely! Fresh tomatoes can be substituted if they’re in season. Just chop about 2 cups and add them at the same time you would the canned tomatoes for a fresher, slightly lighter taste.

What if I don’t have an Instant Pot? Can I make this soup in a regular pot?

You can! Simply sauté your aromatics in a large pot, add all ingredients, and simmer for about 30-40 minutes until the vegetables are tender. It won’t be as fast, but the flavor is just as delicious.

Can I customize the vegetables in this soup?

Of course! This recipe is very flexible. Feel free to swap in your favorite seasonal veggies or whatever you have on hand. Just keep in mind cooking times if swapping in very hard or very soft vegetables.

Final Thoughts

I can’t recommend this Instant Pot Vegetable Soup Recipe enough if you want a satisfying, wholesome meal that’s ready in a flash. It’s perfect for anyone who loves a bowl full of fresh flavors and cozy vibes without the fuss. Trust me, once you try it, this soup will become a beloved staple in your kitchen!