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

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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.