If you are on the lookout for a comforting yet vibrant meal, this Instant Pot Vegetable Soup Recipe is guaranteed to become your go-to! It’s a delicious, wholesome soup packed with fresh vegetables and warming flavors, all made effortlessly in the Instant Pot. This recipe brings together the perfect blend of hearty potatoes, tender green beans, sweet corn, and savory seasonings to create a bowl of pure satisfaction. Whether you are a seasoned home cook or just starting, this soup delivers deliciousness with minimal fuss, making it a fantastic choice for cozy dinners or meal prepping for the week.
Ingredients You’ll Need
Every ingredient in this Instant Pot Vegetable Soup Recipe plays a key role in building layers of flavor and texture. From aromatic onions to vibrant vegetables and fragrant herbs, these simple staples work harmoniously to create a soup that’s both nourishing and deeply satisfying.
- Olive oil: The base for sautéing, adding smooth richness and helping to soften the vegetables beautifully.
- Yellow onion: Provides a sweet and savory foundation when diced and sautéed to golden perfection.
- Celery: Adds a subtle crunch and a slightly peppery freshness that brightens the soup.
- Garlic: Minced garlic infuses the broth with inviting warmth and complexity.
- Italian seasoning: A fragrant blend that brings herbs like oregano and basil for an herby depth.
- Kosher salt: Essential for balancing all the flavors and enhancing the natural taste of the veggies.
- Black pepper: Adds a gentle kick and a touch of spice for contrast.
- Red pepper flakes: Optional, but they introduce a subtle heat that livens up the broth.
- Chicken or vegetable broth: The heart of the soup, providing a savory and comforting liquid base.
- Bay leaf: Imparts a wonderful aromatic undertone during pressure cooking.
- Potatoes: Chunky and tender, they add substance and a creamy texture once cooked.
- Carrots: Sweet and colorful slices that blend beautifully with other vegetables.
- Green beans: Fresh or frozen, they give a nice snap and vibrant color to the soup.
- Corn: Adds bursts of natural sweetness and a lovely pop of yellow.
- Fire-roasted diced tomatoes: They provide a smoky richness that elevates the overall flavor.
- Cannellini beans: A creamy, protein-packed addition that makes the soup heartier without meat.
How to Make Instant Pot Vegetable Soup Recipe
Step 1: Sauté Vegetables
Start by setting your Instant Pot to the “Sauté” function and heating the olive oil. Toss in the diced onion and celery, cooking them until they become soft and fragrant. This step is crucial as it develops the base flavors that will carry through the entire soup. Once softened, stir in the minced garlic, Italian seasoning, kosher salt, black pepper, and red pepper flakes. Let these meld together for about a minute to release their aromas and intensify the taste.
Step 2: Deglaze and Add Ingredients
Pour half a cup of broth into the pot to deglaze — this means scraping up all those flavorful little bits stuck to the bottom. Turning off the “Sauté” mode now, add the remaining broth along with the bay leaf, potatoes, carrots, green beans, corn, and fire-roasted diced tomatoes. This combination forms the hearty core of the soup, with each ingredient contributing color, texture, and flavor that will deepen during cooking.
Step 3: Pressure Cook
Secure the lid and set the pressure valve to “Sealing.” Cook the soup on High pressure for 5 minutes. After the cooking time, allow the pressure to naturally release for 10 minutes — this gentle cooldown helps the potatoes become perfectly tender and melds the flavors beautifully. When it’s safe to open the lid, you’ll notice an incredible aroma filling your kitchen.
Step 4: Add Beans
Remove the bay leaf carefully, then stir in the drained and rinsed cannellini beans. Replace the lid and let the soup sit for 5 minutes to warm the beans through without overcooking them. This last step adds a creamy texture and satisfying protein boost that turns this soup into a complete meal.
How to Serve Instant Pot Vegetable Soup Recipe
Garnishes
To elevate your soup presentation and flavor, sprinkle some freshly grated Parmesan cheese on top for a sharp, nutty contrast. A handful of chopped fresh parsley or basil adds a bright, herbal touch that complements the savory broth beautifully. For those who enjoy a little extra crunch, crunchy croutons or a drizzle of high-quality olive oil make delightful finishing touches.
Side Dishes
This Instant Pot Vegetable Soup Recipe pairs wonderfully with crusty bread or warm garlic rolls to soak up every last drop. A simple green salad with a light vinaigrette gives a refreshing balance to the heartiness of the soup. If you want something more substantial, grilled cheese sandwiches or a side of quinoa make for a comforting and well-rounded meal.
Creative Ways to Present
Serving this soup in rustic bread bowls turns it into an impressive, cozy meal perfect for guests or special occasions. You can also ladle it over cooked rice or pasta to add a fun twist on presentation. For a vibrant centerpiece, garnish with a swirl of pesto or a sprinkle of toasted nuts and seeds, which give an exciting texture and flavor boost.
Make Ahead and Storage
Storing Leftovers
Your leftovers will keep beautifully in an airtight container in the refrigerator for up to 4 days. The flavors deepen the next day, making it even tastier. Just make sure to cool the soup before sealing to maintain freshness and prevent condensation.
Freezing
Instant Pot Vegetable Soup Recipe freezes wonderfully! Portion the soup into freezer-safe containers or bags, leaving some headroom as it will expand. It can be frozen for up to 3 months. Avoid freezing with toppings like cheese or croutons, which are better added fresh after reheating.
Reheating
Reheat your soup gently on the stovetop over medium heat, stirring occasionally until warmed through. You can also microwave individual portions for convenience but stir halfway through to ensure even heating. Add fresh garnishes after reheating for the best flavor experience.
FAQs
Can I make this Instant Pot Vegetable Soup Recipe vegan?
Absolutely! Simply use vegetable broth instead of chicken broth and omit any cheese garnishes. The recipe’s beans and vegetables provide plenty of protein and heartiness for a satisfying vegan meal.
What can I substitute for cannellini beans?
If you don’t have cannellini beans on hand, great alternatives include navy beans, great northern beans, or even chickpeas. They all add creamy texture and protein while blending well with the soup flavors.
Can I add other vegetables?
Definitely! Feel free to toss in your favorite seasonal vegetables like zucchini, spinach, or bell peppers. Just keep in mind cooking times, adding delicate greens at the end to avoid overcooking.
Do I have to use an Instant Pot?
While the Instant Pot makes this soup incredibly quick and easy, you can prepare it on the stovetop too. Sauté the vegetables, then simmer the soup for 25-30 minutes until the potatoes are tender.
How spicy is this soup?
The soup has a mild, gentle heat thanks to the red pepper flakes, which you can adjust according to your preference. Omit or reduce them if you prefer a completely mild soup.
Final Thoughts
There’s something truly special about a warm bowl of homemade vegetable soup, and this Instant Pot Vegetable Soup Recipe ticks every box — it’s simple, fast, and packed with wholesome ingredients bursting with flavor. Give it a try for your next cozy meal and experience how easily this vibrant, comforting soup can become your new favorite. Trust me, once you make it, you’ll wonder how you ever lived without it!
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Instant Pot Vegetable Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Description
This Instant Pot Vegetable Soup is a hearty and comforting meal packed with fresh vegetables like potatoes, carrots, green beans, corn, and fire-roasted tomatoes, seasoned with Italian herbs and spices. Perfect for a quick, healthy, and delicious dinner, this soup leverages the Instant Pot’s pressure cooking to develop rich flavors in just over an hour.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 cup yellow onion, diced
- ½ cup celery, diced (about 2 ribs)
- 3 cloves garlic, minced
- 3 cups potatoes, cut into 1-inch pieces (about 1 pound)
- 1 cup carrots, cut into ¼-inch thick coins (about 4 medium carrots)
- 1 cup green beans, fresh or frozen
- ¾ cup corn, frozen or canned
- 1 (14-ounce) can fire-roasted diced tomatoes
Seasonings and Broth
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 5 cups chicken or vegetable broth, divided
- 1 bay leaf
Additional Ingredients
- 1 (15-ounce) can cannellini beans, drained and rinsed
- Parmesan cheese, for garnish (optional)
Instructions
- Sauté Vegetables: Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the diced onion and celery, sautéing until they soften and become fragrant. Then stir in the minced garlic, Italian seasoning, kosher salt, black pepper, and red pepper flakes. Cook for about 1 minute to bloom the spices.
- Deglaze and Add Ingredients: Pour ½ cup of the broth into the pot to deglaze it, scraping up any browned bits from the bottom to prevent burning. Turn off the “Sauté” mode once done. Next, add the remaining broth, bay leaf, chopped potatoes, sliced carrots, green beans, corn, and fire-roasted diced tomatoes to the pot.
- Pressure Cook: Secure the Instant Pot lid and set the valve to the “Sealing” position. Cook on High pressure for 5 minutes. After cooking, allow the pressure to naturally release for 10 minutes before carefully opening the lid.
- Add Beans: Remove the bay leaf from the soup. Stir in the drained and rinsed cannellini beans, then replace the lid and let the soup sit for 5 minutes to warm the beans through.
- Serve: Ladle the hot soup into bowls and garnish with freshly grated Parmesan cheese if desired. Serve immediately for a warm, nourishing meal.
Notes
- Use vegetable broth for a vegetarian version and chicken broth for added richness.
- Adjust the red pepper flakes to your preferred spice level.
- Frozen vegetables can be used in place of fresh if needed; adjust cooking time accordingly if not using Instant Pot.
- Parmesan cheese garnish is optional but adds a savory depth of flavor.
- This soup stores well and can be refrigerated for up to 4 days or frozen for up to 3 months.
