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Instant Pot Vegetable Soup uses a mix of fresh and canned veggies for a wholesome, weeknight-friendly meal. Vegetarian, gluten free, and endlessly versatile, this soul-soothing soup is here to nourish. (Slow cooker instructions also available.)
Why You’ll Love this Instant Pot Vegetable Soup
What better way to start the year than a nutrient-rich, warming bowl of soup? This one features vibrant flavors with herbaceous undertones. It gives canned vegetable soup a serious run for its money, and will surely become a family favorite.
A pressure cooker like the Instant Pot imparts slow-simmered flavor in a fraction of the time. It’s perfect for days when time is of the essence, but you’re still craving for a home-cooked meal. Plus, this soup leaves you with just one pot to wash in the end, which is ALWAYS a win in my book.
A mix of fresh, canned, and dry ingredients give this soup layers of complexity that make it taste like it was simmering all day long. You can switch up the fresh ingredients depending on what’s in season, and even use frozen produce in a pinch.
Top it off with freshly grated Parmesan (or nutritional yeast) and serve with crusty bread for peak coziness.
Recipe Ingredients and Substitutions:
- Onion, Carrots, and Celery: A classic mirepoix creates the aromatic flavor base for this soup. I use yellow onion, however you can also white or even shallots, if desired. For less legwork, purchase the containers of pre-chopped onions, carrots, and celery.
- Tomatoes: A mix of tomato paste and fire-roasted diced tomatoes add bright, umami-rich flavor. I love the added dimension of fire-roasted, however you can also use classic diced tomatoes here.
- Potatoes: You can use russets or sweet potatoes depending on which flavor profile you prefer (savory vs. more sweet). I tested with both, and was equally happy with the results. Potatoes are a great source of antioxidants like vitamin c, as well as potassium.
- Seasonal Vegetables: Dealers choice on this one! Feel free to add chopped bell peppers, zucchini, broccoli, cauliflower, or green beans, depending on what’s in season. You can also look to frozen veggies, such as corn or green peas.
- Vegetable Broth: To keep the soup vegetarian/vegan, use vegetable broth. Otherwise, chicken broth will do the job just fine.
- Herbs and Spices: I love using a mix of fresh rosemary, dried thyme, cumin, and red pepper flakes. I find the flavor of dried rosemary to be pretty muted, whereas dried thyme still packs a punch. And trust me, the tinge of heat from red pepper flakes really brings the soup to life.
- Beans: For a one-two punch of protein and fiber, canned kidney beans help bulk up the broth. If you prefer, chickpeas or even black beans will also work.
- Greens: Adding greens at the end is optional, however I love the extra “oomph” they add. A hearty green such as kale or chard is recommended, however spinach will also do the job.
Step-by-Step Instructions:
This vegetable soup does require a little chopping on the front end, but once you have the ingredients prepped, it’s completely hands off.
Step 1: Sauté Vegetables
Set a programmable electric pressure cooker (such as an Instant Pot) to SAUTE. Allow pot to heat for 3 minutes, then add oil to pot, along with chopped onions, carrots, and celery. Cook, stirring occasionally, until vegetables are softened but haven’t taken on color, about 6 to 7 minutes.
Add garlic, tomato paste, cumin, salt, pepper, dried thyme, and red pepper flakes; cook 3 more minutes, until tomato paste darkens in color, and garlic is aromatic. Press CANCEL.
Step 2: Add Remaining Ingredients to Instant Pot
Stir in potatoes, seasonal vegetable(s) of choice, kidney beans, fire-roasted tomatoes, rosemary, broth, and water; stir well to combine. 
Step 3: Cook Vegetable Soup
Cover Instant Pot, and fasten lid. Lock and seal steam valve. Set to HIGH pressure for 10 minutes. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)
Step 4: Stir in Greens
When cooking program ends, carefully release pressure by turning Pressure Release to VENT. (Steam is fully released when pressure valve drops.) Uncover and stir in greens. Replace lid (do not lock) and let stand for 3 minutes, or until greens are wilted.
Ladle soup into bowls and top with freshly grated Parmesan cheese or nutritional yeast. 
How to Make Vegetable Soup in the Slow Cooker:
If you don’t have a pressure cooker, you can make this healthy vegetable soup in the slow cooker! The ingredients stay the same, however the cooking method changes slightly.
- Start by sautéing the onion, carrots, and celery in a large skillet over medium-high for 7 to 8 minutes, until soft. Next, add garlic, tomato paste, cumin, salt, pepper, dried thyme, and red pepper flakes; cook 3 more minutes, stirring often, until aromatic.
- Transfer mixture to a 5- to 6- quart slow cooker coated with cooking spray, and add remaining soup ingredients (except greens). Stir well to combine. Cover and cook on LOW 6 to 7 hours, until veggies are tender. Uncover lid and stir in greens; let stand, covered, for 30 minutes, or until greens are wilted.
Make-Ahead and Storage Tips:
- To Store: Vegetable soup stays good in the refrigerator for 5 days and in the freezer for 3 months. Let the leftovers cool until they’re close to room temperature being storing in an airtight container.
- To Reheat: Gently rewarm the soup in a pot on the stove over medium heat until warmed through, adding splashes of broth or water (as needed) to thin it out. You can also reheat individual portions in the microwave, stopping to stir every 30 to 45 seconds.
- To Freeze: Store vegetable soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- To Make Ahead: All of the veggies can be chopped 1 day in advance. Store in the refrigerator in zip-top bags to seal in freshness.
Recommended Tools to Make Vegetable Soup:
- 6-quart Instant Pot OR Slow Cooker: I use this model of the Instant Pot and this version of the Slow Cooker. Just be sure each model is at least the 6-quart version, which is ideal for soups and stews.
- Ladle: For transferring the soup from the cooking device to your bowl, you need a sturdy ladle. This one is dishwasher safe.
- Non-Slip Cutting Board: Since there is quite a bit of slicing and dicing in this recipe, you need a reliable cutting board. This one is easier and safer than cutting boards without the non-slip feature, and it’s dishwasher safe.
More Healthy Soup Recipes to Try:
Nourishing White Bean and Lemon Soup
If you give this recipe a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. I’d also love if you could leave a recipe rating and review!
Instant Pot Vegetable Soup
Equipment
- 6-quart Instant Pot or Slow Cooker
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 large carrots, thinly sliced
- 2 celery stalks, finely chopped
- 5 minced garlic cloves
- 2 Tbsp. tomato paste
- 1 tsp. ground cumin
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/2 tsp. dried thyme
- 1/4 tsp. crushed red pepper flakes
- 1 large russet potato, cut into 1/2-inch cubes (about 2 1/2 cups) sub sweet potato
- 2 cups seasonal vegetable(s) of choice (chopped zucchini, bell peppers, green beans, bite-sized cauliflower florets or broccoli)
- 1 (15-oz.) can kidney beans, rinsed and drained
- 2 (14.5-oz.) cans fire-roasted diced tomatoes
- 4 cups (1 quart) vegetable broth
- 1 cup water
- 1 Tbsp. finely chopped fresh rosemary
- 2 handfuls torn kale or chard (ribs and tough stems removed)
- Freshly grated Parmesan cheese for serving (sub nutritional yeast if making vegan/dairy free)
Instructions
Instant Pot Instructions
- Set a programmable electric pressure cooker (such as an Instant Pot) to SAUTE. Allow pot to heat for 3 minutes; add oil to pot, along with chopped onions, carrots, and celery. Cook, stirring occasionally, until vegetables are softened, about 6 to 7 minutes.Add garlic, tomato paste, cumin, salt, black pepper, dried thyme, and red pepper flakes; cook 3 more minutes, until tomato paste darkens in color, and garlic is aromatic. Press CANCEL.
- Stir in potatoes, seasonal vegetable(s) of choice, kidney beans, fire-roasted tomatoes, broth, water, and fresh rosemary; stir well to combine.
- Cover Instant Pot, and fasten lid. Lock and seal steam valve. Set to HIGH pressure for 10 minutes. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)
- When cooking program ends, carefully release pressure by turning Pressure Release to VENT. (Steam is fully released when pressure valve drops.) Uncover and stir in greens. Replace lid (do not lock) and let stand for 3 minutes, or until greens are wilted. Ladle soup into bowls and top with freshly grated Parmesan cheese or nutritional yeast.
Slow Cooker Instructions
- Heat oil in a large skillet over medium-high. Once hot, add onion, carrots, and celery; cook 7 to 8 minutes, until soft. Add garlic, tomato paste, cumin, salt, pepper, dried thyme, and red pepper flakes; cook 3 more minutes, stirring often, until aromatic.
- Transfer mixture to a 5- to 6- quart slow cooker coated with cooking spray, and add remaining soup ingredients (except greens). Stir well to combine. Cover and cook on LOW 6 to 7 hours, until veggies are tender. Uncover lid and stir in greens; let stand, covered, for 30 minutes, or until greens are wilted.
- Ladle into bowls and garnish with fresh Parmesan, if desired.
Video
Notes
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Made this tonight. My husband loved it.
I’m so glad it was a hit, Melissa! Thank you for leaving a review!
A yummy winter soup!! Healthy and filling.
Great recipe! The flavor is nostalgic of the OG canned vegetable soup, though obviously infinitely tastier. I loved the addition of beans for protein, and versatility of veggie options. It’s a keeper!
First recipe I cooked in my IP and it did not disappoint!! Better than any vegetable soup I’ve tried in the past. This one is actually filling and so flavorful!
Such a great soup! Will definitely make again.
I’m so glad you enjoyed it, Diane! Thank you for taking the time to leave a review!
Delicious and filling 😋
Dear Jamie,
first of all, Happy New Year!
Just a quick question: is there a chance to make this recipe without having neither an instant pot nor a slow cooker? Thank you!!
Hi Claudia,
Happy New Year!! Yes, definitely. I would follow the instructions for the slow cooker, but make it in a Dutch oven or large stockpot. I’m not sure how long the soup will need to simmer stovetop, however I would keep the lid slightly ajar and gently simmer for around 45 minutes to start. The potatoes will take the longest to soften. Let me know how it goes!
Hi Jamie!
So here’s how I did it in the absence of not only an instant pot or slow cooker, but also having to find a substitute for the completely unavailable fire-roasted canned tomatoes here in Germany. Sub: tomato polpa with a 1-2 tsp of smoked pepper. Bailey’s comment on a Minestrone led me to starting with No. 1 Heat oil in a large stockpot over medium-high. Once hot, adding onion, carrots, and celery; […]. No. 2 Adding garlic, “smoked” tomato polpa, tomato paste, cumin, salt, pepper, dried thyme, and red pepper flakes; […]. No. 3 Adding sweet potatoes together with veggie broth and water first, then after 5 minutes No. 4 adding the rest of the veggies, after bringing to boil letting it all simmer on low for another 20-25 minutes or until soft but not mushy. No. 5 Last but not least added 2-3 handfuls of spinach and 1/3 cup of parmesan for another 3-5 minutes. Voilà!
Oh Claudia thank you SO much for taking the time to write this out! I’m sure it will be very helpful for readers also cooking the recipe stovetop.
Hi Jamie! This soup was incredibly good. It had full flavor and reminded me of a minestrone soup. Will definitely be making this a winter staple. Thanks for sharing the recipe.
I’m so glad you enjoyed it, love!! Thanks for taking the time to leave me a review!