If you are on the lookout for a hearty, wholesome, and vibrant soup that comes together in a flash, this Instant Pot Vegetable Soup Recipe is your new best friend. Bursting with garden-fresh flavors and packed with nourishing vegetables, this soup is a delightful balance of comforting warmth and healthful goodness. Whether you’re feeding a family dinner or prepping lunches for the week, this recipe simplifies everything by using the Instant Pot to develop deep, rich flavors in a fraction of the time, making it a true weeknight hero without compromising on taste.
Ingredients You’ll Need
This recipe keeps things beautifully simple and relies on everyday ingredients that you likely already have in your kitchen. Each element adds its own wonderful note—whether it’s the sweetness of carrots, the earthiness of potatoes, or the pop of fire-roasted tomatoes, every bite is loaded with texture and color.
- Olive oil: This is the base for sautéing, helping to soften veggies while adding a subtle richness.
- Yellow onion, diced: Adds a sweet and aromatic foundation that enhances the soup’s flavor.
- Celery, diced: Provides a gentle crunch and a fresh, herbaceous undertone.
- Garlic, minced: A classic flavor booster that infuses the soup with warmth and depth.
- Italian seasoning: A perfect blend of herbs that infuses an inviting Mediterranean flair.
- Kosher salt: Essential for balancing and enhancing all the other flavors.
- Black pepper: Adds just the right touch of heat and complexity.
- Red pepper flakes: For a mild spicy kick that wakes up your tastebuds.
- Chicken or vegetable broth: The flavorful liquid that ties all the ingredients together in a savory, mouthwatering base.
- Bay leaf: Offers a subtle aromatic hint that elevates the soup’s bouquet.
- Potatoes, cut into 1-inch pieces: Hearty and comforting, they add a creamy texture as they cook down.
- Carrots, sliced into coins: Bring natural sweetness and vibrant orange color.
- Green beans, fresh or frozen: Add a nice snap and bright green contrast.
- Corn, frozen or canned: Sweet bursts of flavor and pop of golden color.
- Fire-roasted diced tomatoes: Infuse a smoky depth and a chunky, juicy texture.
- Cannellini beans, drained and rinsed: Provide protein and a creamy consistency that rounds out the soup.
How to Make Instant Pot Vegetable Soup Recipe
Step 1: Sauté the Aromatics
Start by setting your Instant Pot to “Sauté” mode and heating olive oil. Toss in the diced onion and celery, cooking them gently until they’re tender and fragrant. Next, add minced garlic and the Italian seasoning along with salt, black pepper, and red pepper flakes. This sizzling step unlocks the flavors of the aromatics, laying down an irresistible savory base for the soup.
Step 2: Deglaze and Add Vegetables
Pour half a cup of broth into the pot to deglaze, scraping up any browned bits stuck to the bottom—this adds a ton of flavor. Then, turn off “Sauté” mode and add the remaining broth along with the bay leaf, potatoes, carrots, green beans, corn, and fire-roasted tomatoes. This colorful medley is where the heart of the soup comes alive.
Step 3: Pressure Cook the Soup
Seal the Instant Pot lid and set the valve to “Sealing”. Cook on High pressure for 5 minutes. After the timer goes off, allow the pressure to release naturally for 10 minutes before carefully opening the lid. This quick pressure cooking softens the veggies perfectly, melding all the flavors together beautifully.
Step 4: Add Beans and Warm Through
Remove the bay leaf and stir in the cannellini beans. Replace the lid and let the soup sit for about 5 minutes to allow the beans to warm through without overcooking. This gentle finish preserves their creamy texture and adds a wonderful boost of protein.
Step 5: Serve and Enjoy
Ladle the soup into bowls while it’s piping hot. Don’t forget to offer Parmesan cheese on the side for those who want an extra touch of savory indulgence. Every spoonful will feel like a warm hug on a chilly day.
How to Serve Instant Pot Vegetable Soup Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese or a handful of chopped fresh parsley really brings the soup to life in both flavor and appearance. A dash of cracked black pepper or a few chili flakes can also add a little extra kick for spice lovers. These simple additions lift the entire experience and make every bowl feel special.
Side Dishes
This vegetable soup pairs beautifully with a crusty artisan bread or warm garlic breadsticks for dipping. You could also serve it alongside a fresh, crisp green salad or a light grain bowl to turn it into a more substantial meal. These sides add texture contrasts and make the meal even more satisfying.
Creative Ways to Present
Serve the soup in colorful bowls to make the vibrant veggies pop visually. For a fun twist, top with a dollop of pesto, swirl in some coconut cream for a vegan version, or sprinkle lightly toasted nuts or seeds on top for crunch. These little touches add excitement and give the soup a restaurant-quality feel without any fuss.
Make Ahead and Storage
Storing Leftovers
Leftover soup is a total lifesaver and tastes just as amazing the next day. Store it in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen over time, so you’ll often find the soup tastes even better after resting overnight.
Freezing
This Instant Pot Vegetable Soup Recipe freezes wonderfully, making it perfect for meal prep. Let the soup cool completely, then transfer portions into freezer-safe containers or bags. It can be frozen for up to 3 months, so you always have a nutritious and delicious meal ready to go on busy days.
Reheating
Reheat the soup gently on the stovetop over medium heat or microwave in a covered bowl until warmed through. Add a splash of broth or water if the soup has thickened too much in the fridge or freezer. Stir well and enjoy a comforting bowl just like fresh.
FAQs
Can I make this Instant Pot Vegetable Soup Recipe vegan?
Absolutely. Simply use vegetable broth instead of chicken broth, and skip the Parmesan cheese garnish, or use a plant-based alternative. The soup’s rich flavors shine through beautifully regardless.
What can I substitute for cannellini beans?
Great alternatives include kidney beans, navy beans, or chickpeas. Choose whatever you have on hand—these will still give a creamy texture and add protein to the soup.
Can I add other vegetables to this soup?
Yes! Feel free to get creative. Zucchini, spinach, or bell peppers work wonderfully and help customize the soup to your preferences or seasonal produce availability.
How spicy is this soup?
The red pepper flakes add just a subtle hint of heat that gently tingles on the tongue. You can always adjust the amount to make the soup milder or spicier depending on your taste.
Is this recipe freezer-friendly after pressure cooking?
It definitely is. The soup maintains its texture and flavor after freezing and reheating, making it an excellent choice for batch cooking and busy weeknights.
Final Thoughts
There’s nothing quite like a homemade soup that’s bursting with veggies, packed with flavor, and ready in no time. I can’t recommend this Instant Pot Vegetable Soup Recipe enough for anyone who wants a comforting, nutritious meal that truly feels like a warm hug from the inside out. Give it a try—you might just find it becoming your go-to soup all year round!
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Instant Pot Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Description
This hearty Instant Pot Vegetable Soup is a flavorful and nutritious meal featuring a medley of vegetables simmered in a savory broth. Perfect for a cozy, comforting lunch or dinner, this recipe is easy to make with minimal prep and combines potatoes, carrots, green beans, corn, and cannellini beans with Italian herbs for a deliciously satisfying soup.
Ingredients
Vegetables and Beans
- 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 (15-ounce) can cannellini beans, drained and rinsed
- 1 (14-ounce) can fire-roasted diced tomatoes
Liquids and Broth
- 2 tablespoons olive oil
- 5 cups chicken or vegetable broth, divided
Seasonings
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 bay leaf
Instructions
- Sauté Vegetables: Set the Instant Pot to “Sauté” mode. Heat the olive oil, then add the diced onion and celery. Sauté until softened, about 3-5 minutes. Add minced garlic, Italian seasoning, kosher salt, black pepper, and red pepper flakes and cook for an additional 1 minute, stirring constantly to release the flavors.
- Deglaze the Pot: Pour ½ cup of the broth into the pot and scrape the bottom with a wooden spoon to lift any stuck bits. This helps prevent burning during pressure cooking. Turn off the “Sauté” mode once the pot is deglazed.
- Add Remaining Ingredients: Add the remaining 4½ cups of broth, bay leaf, potatoes, carrots, green beans, corn, and fire-roasted diced tomatoes to the pot. Stir gently to combine all ingredients evenly.
- Pressure Cook: Secure the Instant Pot lid and set the steam release 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 turning the valve to “Venting” to release any remaining pressure. Open the lid once the safety pin drops.
- Warm Beans and Final Touches: Remove and discard the bay leaf. Stir in the rinsed cannellini beans, then replace the lid and let the soup sit with the heat of the pot for an additional 5 minutes to warm the beans through.
- Serve: Ladle the hot vegetable soup into bowls, and if desired, garnish with freshly grated Parmesan cheese. Serve immediately and enjoy your wholesome, comforting meal.
Notes
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Fire-roasted tomatoes add a smoky depth to the soup, but you can substitute with regular diced tomatoes if preferred.
- Feel free to add your favorite vegetables such as spinach or zucchini during the warming stage.
- If you want a creamier texture, you can blend a portion of the soup after cooking and then stir it back in.
- Leftovers keep well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
