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

Scale

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)

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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.