Instant Pot Vegetable Soup

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Learn how to make Instant Pot Vegetable Soup! This savory-tangy Pressure Cooker Vegetable Soup is packed with flavors, nutrients, and satisfying textures. Hearty, healthy, yet deliciously wholesome veggie soup.

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From Chicken and Dumplings to Zuppa Toscana to Vietnamese Pho, we love making Soups in Instant Pot!

There are times you’d crave a thick & creamy soup, but there are other times when you just want a delicious bowl of good old nourishing vegetable soup.

This satisfying Instant Pot Veggie Soup is simple yet packed with fresh, wholesome, hearty flavors. Especially great for chilly days; after enjoying heavy meals; when you’re not feeling well; or needing some mood-boosting wholesome food!

We’re using several techniques to build flavors & add depths to this Vegetable Soup Recipe. This includes sauteing the herbs, spices, aromatics; using fire-roasted tomatoes; adding fresh, healthy leafy green vegetables; and using salt before & after pressure cooking the veggie soup.

Enjoy cooking Delicious Instant Pot Veggie Soup!

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Step-by-Step Guide: Instant Pot Vegetable Soup

Instant Pot Vegetable Soup (Instant Pot Veggie Soup): this savory-tangy Pressure Cooker Vegetable Soup is packed with flavors, nutrients, and satisfying textures. Comforting, healthy, yet deliciously easy-to-eat, feel-good vegetarian soup.

Here are the ingredients for cooking Vegetable Soup in Instant Pot.

vegetable soup ingredients

Vegetables: We used kale to make this vegetable soup recipe, but spinach will work equally well. 

Tomatoes: We used a can of crushed fire-roasted tomatoes, but you can also use 4 diced fresh tomatoes. Make sure to taste & adjust the vegetable soup in the end because the tomatoes you use every time can vary greatly in sweetness, tartness, & tanginess.

Potatoes: You can place the peeled potatoes under cold water. It’ll prevent them from browning while you prepare the remaining ingredients. Make sure to drain the water before adding the potato cubes to the Instant Pot.

how to keep potatoes from browning

Tools for Instant Pot Vegetable Soup

Step 1

Saute Onions, Garlic, and Spices

First, press “Saute” button to “Sauté More” function to heat up Instant Pot Pressure Cooker.

It’ll switch to “ON” on the screen.

Instant Pot Pressure Cooker Saute More #AmyJacky #InstantPot #PressureCooker

*Pro Tip: You can prepare the remaining ingredients during the preheating and browning processes.

Wait until it says “HOT” on the screen (takes roughly 8 minutes).

*Note: Make sure Instant Pot is as hot as it can be to induce a Maillard reaction.

Now, add 2 tbsp (30ml) olive oil or unsalted butter in the Instant Pot’s inner pot. Ensure the whole bottom is coated.

Add the sliced onion, then saute onions until lightly browned (roughly 4 minutes).

saute onions

Finally, add minced garlic, 3 bay leaves, 1 tsp (0.8g) dried oregano, and ½ tsp (0.6g) dried basil in Instant Pot, then saute for another minute.

Step 2

Deglaze Instant Pot

Now, pour 1 cup (250ml) unsalted vegetable stock or unsalted chicken stock in Instant Pot.

Then, scrub all the brown bits off the bottom of the pot with a wooden spoon.

*Pro Tip: Keep those brown bits because they’re very flavorful! 😀

deglaze

Step 3

Pressure Cook Vegetable Soup

Add 1 tsp (7g) fine salt and 3 cups (750ml) unsalted vegetable or unsalted chicken stock in Instant Pot. Give it a quick mix.

Add chopped carrots, chopped celeries, and 1½ lb (680g) potato cubes to the Instant Pot. 

add carrots potatoes

Now, layer the crushed fire-roasted tomatoes on the very top. Do not mix.

pressure cooker vegetable soup

With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.

  • Pressure Cooking Method: Pressure Cook at High Pressure for 3 minutes, then Natural Release for 10 minutes

instant pot high pressure 3 minutes

After 10 minutes, carefully release the remaining pressure by turning the Venting Knob to Venting position.

*Note: This release takes roughly 2 – 3 minutes.

Finally, remove the lid carefully.

Step 4

Add Kale or Spinach

pressure cooker vegetable soup

Press the “Saute” button, then bring the Instant Pot vegetable soup back to a full boil.

If you’re using kale or spinach, you can cook them now in the Instant Pot.

  • Kale: cook for roughly 3 – 4 minutes
  • Spinach: cook for roughly 1 – 2 minutes

add kale to soup

Step 5

Season & Serve Instant Pot Vegetable Soup

Stir occasionally and break down some of the potato cubes to thicken the vegetable soup.

vegetable soup in instant pot

Finally, taste the vegetable soup and adjust the seasoning with more salt.

*Note: Our tomatoes were really sour, so we added ½ tsp sugar to balance our vegetable soup.

*For Reference: We used 3 – 4 pinches of salt to properly season the Instant Pot Vegetable Soup.

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Enjoy this Hearty Instant Pot Vegetable Soup!

5 from 19 votes

Instant Pot Vegetable Soup

Make Instant Pot Vegetable Soup (Pressure Cooker Vegetable Soup)! This savory-tangy veggie soup is packed with flavors, nutrients, and satisfying textures. Comforting, healthy, yet deliciously wholesome vegetarian soup.
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Servings 6
Total Time 45 mins
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Ingredients

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Instructions 

  • Saute Onions, Garlic, and Spices: Heat up Instant Pot using “Sauté More” function. Wait until the screen says “HOT”. Add 2 tbsp (30ml) olive oil or unsalted butter in Instant Pot. Ensure the whole bottom is coated.
    Add & saute sliced onion until lightly browned (roughly 4 minutes). Add in minced garlic, 3 bay leaves, 1 tsp (0.8g) dried oregano, and ½ tsp (0.6g) dried basil, then saute for another minute.
    saute onions
  • Deglaze Instant Pot: Pour 1 cup (250ml) unsalted stock in Instant Pot, then scrub all the brown bits off the bottom of the pot with a wooden spoon.
    deglaze
  • Pressure Cook Vegetable Soup: Add in 1 tsp (7g) fine salt and 3 cups (750ml) unsalted stock. Give it a quick mix. Add in chopped carrots, chopped celeries, and 1½ lb (680g) potato cubes. Layer the crushed fire-roasted tomatoes on the very top. Do not mix.
    With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 3 minutes, then Natural Release for 10 minutes. After 10 minutes, carefully release the remaining pressure by turning the Venting Knob to Venting position. Remove the lid carefully.
    pressure cooker vegetable soup
  • Add Kale or Spinach: Press “Saute” button, then bring the vegetable soup back to a full boil. Cook kale or spinach in Instant Pot.
    Kale: cook for roughly 3 - 4 minutes
    Spinach: cook for roughly 1 - 2 minutes
    add kale to soup
  • Season & Serve: Stir occasionally and break down some of the potatoes to thicken the soup. Taste vegetable soup and adjust the seasoning with more salt.
    *For Reference: Our tomatoes were really sour, so we added ½ tsp sugar to balance the flavors. We also added 3 - 4 pinches of salt to properly season. Serve & enjoy~
    instant pot vegetable soup | instant pot veggie soup | vegetarian soup | instant pot soup recipes

Notes

Tomatoes: We used a can of crushed fire-roasted tomatoes, but you can also use 4 diced fresh tomatoes.
Taste & Balance Flavors: Make sure to taste & adjust the vegetable soup because the tomatoes you use every time can vary greatly in sweetness, tartness, & tanginess.
Prevent Potatoes from Turning Brown: You can place the peeled potatoes under cold water to prevent them from browning. Make sure to drain the water before adding the potato cubes to the Instant Pot.
*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Author: Amy + Jacky
Calories: 209kcal
Course: Soup
Cuisine: American
Keyword: instant pot vegetable soup, instant pot vegetarian soup, instant pot veggie soup, pressure cooker vegetable soup, vegetable soup instant pot, vegetable soup recipe instant pot, veggie soup instant pot

Nutrition

Calories: 209kcal | Carbohydrates: 38g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 1385mg | Potassium: 750mg | Fiber: 5g | Sugar: 9g | Vitamin A: 7185IU | Vitamin C: 15mg | Calcium: 98mg | Iron: 2mg
Instant Pot Vegetable Soup (Instant Pot Veggie Soup): this savory-tangy Pressure Cooker Vegetable Soup is packed with flavors, nutrients, and satisfying textures. Comforting, healthy, yet deliciously easy-to-eat, feel-good vegetarian soup.
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