Instant Pot Vegetable Soup Recipe
If you are craving a wholesome, comforting bowl of goodness that comes together quickly and effortlessly, this Instant Pot Vegetable Soup Recipe is your new best friend. It’s packed with vibrant veggies, tender potatoes, and cozy herbs all melded in a flavorful broth that feels like a warm hug on a chilly day. Whether you’re a soup aficionado or a newbie, this recipe is incredibly forgiving and adaptable, making it a perfect weeknight dinner or an anytime nourishing pick-me-up.
Ingredients You’ll Need
The magic of this soup lies in its simple yet essential ingredients. Each one adds a unique layer—aromatic onions and celery create a savory base, the potatoes bring hearty creaminess, and the mix of green beans, corn, and carrots adds delightful color and texture, all rounded out beautifully with herbs and spices.
- Olive oil: For sautéing and infusing the soup with rich, fruity undertones.
- Yellow onion: Adds sweetness and depth when sautéed.
- Celery: Offers a subtle, crunchy freshness that balances the flavors.
- Garlic: Brings aromatic warmth and a punchy taste.
- Italian seasoning: A perfect blend of herbs to enhance the overall flavor profile.
- Kosher salt: Essential for seasoning and bringing out the flavors.
- Black pepper: Adds gentle heat and complexity.
- Red pepper flakes: Just a touch for a subtle spicy kick.
- Chicken or vegetable broth: The flavorful liquid base that ties everything together.
- Bay leaf: Provides an earthy, slightly floral aroma during cooking.
- Potatoes: Tender and hearty, they help make the soup filling.
- Carrots: Sweet and colorful, they add a lovely bite.
- Green beans: For a fresh, crisp vegetable note.
- Corn: Adds natural sweetness and texture.
- Fire-roasted diced tomatoes: Give a smoky, tangy depth and vibrant color.
- Cannellini beans: Creamy white beans that boost the protein and keep things hearty.
How to Make Instant Pot Vegetable Soup Recipe
Step 1: Sauté the Aromatics
Set your Instant Pot to the “Sauté” function and heat the olive oil. Toss in the diced onions and celery, cooking until they turn soft and translucent—this builds a flavorful foundation. Add minced garlic, Italian seasoning, kosher salt, black pepper, and red pepper flakes, cooking for just about 1 minute so everything releases its fragrance without burning.
Step 2: Deglaze and Add the Rest
Pour in half a cup of broth to deglaze the pot, scraping up any tasty bits stuck to the bottom—this is flavor gold! Then, turn off “Sauté” mode and add the remaining broth along with the bay leaf, potatoes, carrots, green beans, corn, and fire-roasted tomatoes. Stir gently to combine all those beautiful ingredients.
Step 3: Pressure Cook
Secure the lid on your Instant Pot and set the valve to “Sealing.” Cook on High pressure for 5 minutes. Once the timer finishes, allow the pressure to release naturally for 10 minutes—this slow release helps keep the veggies perfectly tender rather than mushy. Afterward, carefully open the lid.
Step 4: Add Cannellini Beans
Remove the bay leaf for a cleaner flavor, then stir in the drained and rinsed cannellini beans. Replace the lid (no need to seal it) and let the soup sit for 5 minutes to warm the beans through without overcooking them.
How to Serve Instant Pot Vegetable Soup Recipe
Garnishes
Adding garnishes is where you can really make this soup feel special. A sprinkle of freshly grated Parmesan cheese brings savory richness that melts beautifully on top. If you’re feeling fresh, chopped parsley or a few basil leaves lend bright herbal notes. A drizzle of good-quality olive oil or a squeeze of lemon juice adds a lovely final touch.
Side Dishes
This soup shines as a standalone meal but pairs wonderfully with a warm crusty baguette or garlic bread to soak up every last drop. A simple green salad or roasted Brussels sprouts alongside can turn it into a complete, balanced meal bursting with textures and colors.
Creative Ways to Present
For a cozy family dinner, ladle the soup into rustic bowls and serve with bread in a basket. If you’re entertaining, consider serving in mini soup crocks or hollowed-out bread bowls for a fun presentation. Adding a dollop of sour cream or Greek yogurt on top can make it feel creamy and indulgent without much extra effort.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your Instant Pot Vegetable Soup Recipe leftovers into an airtight container and keep it in the fridge for up to 4 days. The flavors actually deepen and meld overnight, making leftovers even more delicious the next day.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers or heavy-duty zip-top bags, leaving some space for expansion. It can be frozen for up to 3 months. Just be sure to thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over medium-low heat to preserve texture—stir occasionally to prevent sticking. If the soup has thickened, add a splash of broth or water to loosen it up. In a pinch, you can also microwave individual portions, just cover loosely and heat in short bursts.
FAQs
Can I make this soup vegetarian or vegan?
Absolutely! Simply use vegetable broth instead of chicken broth, and you’ve got yourself a fully vegetarian and vegan-friendly Instant Pot Vegetable Soup Recipe that’s just as flavorful and satisfying.
Can I use frozen vegetables instead of fresh?
Yes, using frozen vegetables like green beans and corn is totally fine and convenient. Just be mindful not to overcook them; since the cooking time is short in the Instant Pot, frozen veggies hold up well and keep their texture.
What can I substitute for cannellini beans?
If cannellini beans are unavailable, great alternatives include navy beans, great northern beans, or even chickpeas for a slightly different flavor and texture. They all add wonderful creaminess and protein to the soup.
How spicy is this recipe?
The red pepper flakes provide a subtle warmth that complements the herbs and veggies without overwhelming the flavor. You can adjust the amount to your heat preference, or omit it altogether if you prefer a milder soup.
Can I add meat to this soup?
Yes! Adding cooked shredded chicken or sausage before the final warming stage can make this soup heartier. Just be careful not to overdo it so the fresh vegetable flavors remain balanced and vibrant.
Final Thoughts
There’s nothing quite like the comfort of a homemade Instant Pot Vegetable Soup Recipe bubbling away in your kitchen, ready to warm you from the inside out. It’s quick, nutritious, and endlessly adaptable, so I encourage you to give this recipe a try and make it your own. Get ready to fall in love with soup night all over again!
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Instant Pot Vegetable Soup Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Instant Pot Vegetable Soup is a hearty and comforting recipe packed with fresh vegetables, beans, and flavorful seasonings. It uses the convenience of an Instant Pot to quickly create a wholesome and delicious soup that is perfect for a nutritious meal any day of the week.
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 Herbs
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 bay leaf
Liquids and Beans
- 5 cups chicken or vegetable broth, divided
- 1 (15-ounce) can cannellini beans, drained and rinsed
Instructions
- Sauté Vegetables: Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the diced onion and celery, sautéing until softened, about 3-5 minutes. Then add the minced garlic, Italian seasoning, kosher salt, black pepper, and red pepper flakes. Cook for an additional 1 minute to release the flavors.
- Deglaze and Add Ingredients: Pour ½ cup of the broth into the pot to deglaze it, scraping up any bits stuck to the bottom. Turn off the “Sauté” mode. Add the remaining broth, bay leaf, potatoes, carrots, green beans, corn, and fire-roasted diced tomatoes to the pot. Stir gently to combine.
- Pressure Cook: Secure the Instant Pot lid and set the valve to “Sealing.” Cook on High pressure for 5 minutes. Once the cooking time is completed, allow the pressure to release naturally for 10 minutes, then carefully open the valve to release any remaining pressure.
- Add Beans: Remove the bay leaf from the soup. Stir in the drained and rinsed cannellini beans. Replace the lid and let the soup sit for 5 minutes to warm the beans through.
- Serve: Ladle the soup into bowls and serve hot. Optionally, garnish with freshly grated Parmesan cheese for added flavor.
Notes
- You can substitute vegetable broth to make this recipe vegetarian or vegan by omitting the Parmesan garnish.
- Feel free to use fresh or frozen vegetables as per availability; just adjust the cooking time slightly if needed.
- If you prefer a thicker soup, mash some of the potatoes with a spoon before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
