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    Instant Pot Vegetable Soup

    Instant Pot Vegetarian Recipes Dairy-Free Recipes Gluten Free Instant Pot Lunch January 23, 2023 | By Kristen Chidsey | 64 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    Instant Pot Vegetable Soup is a hearty, healthy, and incredibly flavorful soup that comes together in just over 30 minutes.

    Instant Pot Vegetable Soup is a hearty, healthy, and incredibly flavorful soup that comes together in just over 30 minutes.

    Serve this Instant Pot Vegetable Soup with Dutch Oven Bread and a Spinach Avocado Salad for a delicious and healthy Easy Vegan Dinner Recipe that the whole family will enjoy!

    White Bowl with Instant Pot Vegetable Soup and Instant Pot in the background.


    The BEST Vegetable Soup Recipe

    Vegetable soup has always been a soup I either LOVE or HATE, depending on how the soup is prepared and flavored.

    Today, I am sharing with you the ultimate recipe for Instant Pot Vegetable Soup that will guarantee your soup is incredibly full of flavor and hearty and never bland, watery, or boring.

    My secret to making the best version of Instant Pot Vegetable Soup is to layer flavors. I add a bit of dry red wine, a variety of dried spices, and balsamic vinegar to add depth and flavor to an otherwise simple soup recipe.

    Otherwise, this vegetable soup recipe is really basic. But just because it is simple, does not mean it isn't delicious! This soup is seriously the best Vegetable Soup recipe! And thanks to the Instant Pot, it comes together really quickly!

    Notes on Key Ingredients

    Instant Pot Vegetable Soup is made with really basic ingredients. In fact, you probably have all the ingredients on hand right now.

    Ingredients for Vegetable Soup labeled on counter.
    • Vegetable Broth: I use my homemade vegetable broth. It is SO incredibly flavorful and easy to make. It really adds to the flavor of this simple soup. But feel free to use your favorite store-bought low-sodium vegetable broth.
    • Red Wine: A bit of wine really adds dimension to this recipe. I use a dry red wine such as a Merlot or Cabernet. It does not need to be an expensive quality bottle of wine, but you do want to ensure it is worth drinking for the best flavor. If you don't care to cook with alcohol use additional vegetable broth in place of the wine.
    • Vegetables: This soup is full of vegetables. The base is built with onions and celery, but also features green beans, carrots, and potatoes added to the soup.
      • Potatoes: You can use red potatoes, gold potatoes, or russet potatoes. I would recommend peeling russet potatoes, but the red and gold potatoes can be left unpeeled if desired.
      • Green Beans: Use fresh or frozen trimmed green beans.
      • Corn: Feel free to add up to 1 cup of frozen corn as well.
    • Diced Tomatoes: I love to use Italian-seasoned diced tomatoes for extra flavor. If you use regular diced tomatoes, I would double the amount of garlic and oregano added to the soup, to really amp the flavor up.
    • Spices: Garlic, oregano, and a bay leaf add flavor to this simple Veggie Soup. They all work together to bring out the flavors of the vegetables and complement the vegetable broth.
    • Greens: I finish this soup with baby kale or spinach to add a hefty dose of nutrients. If you have super picky eaters, feel free to skip adding the greens. My husband NEVER complains if I omit them! HA!
    • Balsamic Vinegar: This may sound like an odd addition, but trust me. By finishing this soup with a bit of balsamic vinegar, your palate is open and the flavors really pop in your mouth. It is a secret addition that makes this soup out of this world!

    How to Make Vegetable Soup in the Instant Pot

    This soup is SUPER simple to make. The hardest part is chopping the veggies! It comes together with just a few steps and thanks to the Instant Pot, this Vegetable Soup develops really rich flavors in a very short amount of time.

    While this is an incredibly simple recipe, if you are unfamiliar with cooking in an Instant Pot or the functions of your Instant Pot, be sure to start with How to Use an Instant Pot for the best results on this and future recipes.

    Step One: Saute Veggies

    • Hit the saute function on the Instant Pot, add in the oil, and let it heat up for a minute. Some models will read HOT, once heated, but it is not necessary to wait that long, just give it a minute or two to fully heat.
    • Once the oil has heated, add in the celery and onions and saute until the onion is just beginning to soften. This will just take 2-3 minutes.
    • Add in the garlic and saute for about 30 seconds longer. You don't want to saute the garlic too long, or it will cause your garlic to burn and ruin the soup.
    Celery and onions in inner pot.

    Step Two: Deglaze

    Whenever you saute ANYTHING in the instant pot, it is crucial to add thin liquid and scrape up any browned bits off the inner pot. This is called deglazing and will help to prevent a burn warning.

    • With the saute function still on, add in the wine (or additional broth) and use a wooden spoon or spatula to scrape off any browned bits. Let the wine simmer for just a minute to reduce and concentrate in flavor and then turn off the Instant Pot.
    Wine added to inner pot after sauteeing celery and onions in inner pot.

    Step Three: Layer Ingredients

    Add in the vegetable broth, potatoes, carrots, green beans, diced tomatoes, and seasonings, and stir gently to combine.

    Ingredients for vegetable soup layered in inner pot.

    Step Four: Pressure Cook & Pressure Release

    The cooking time for this vegetable soup is only 5 minutes. Any longer than that, your vegetable will turn to mush. However, keep in mind it will take 10-15 minutes for your Instant Pot to come to pressure and you need to allow for another 15 minutes.

    • Once the soup is prepared, place the lid on the Instant Pot and be sure your vent knob is sealed.
    • Set cook time for 5 minutes.
    • After cook time has elapsed, allow pressure to release naturally for at least 15 minutes. This is really important. If you try to release pressure before 15 minutes have passed, the hot liquid will spew out of your vent knob and make a mess, and potentially burn you.
    Pressure cooked vegetable soup inside inner pot.

    Step Five: Add Greens

    • After pressure has been released, stir in greens and vinegar.
    • Place the lid back on the inner pot for a minute or two, just to let the greens wilt.
    Vegetable soup after adding greens to inner pot.

    Serving Suggestions

    Instant Pot Vegetable Soup is a fabulous, hearty, and healthy meal that is perfect to serve for dinner or lunch with homemade biscuits or whole wheat rolls and a side salad tossed with balsamic vinaigrette to compliment the balsamic added to the soup. Or serve with Whole Wheat Dutch Oven Bread and a Caesar Salad.

    However you opt to enjoy this soup, be prepared to be blown away by how good this simple, economical vegetable soup tastes!

    Bowl of Veggie Soup next to Instant Pot

    Instant Pot Vegetable Soup

    If you learn better through video, watch below to see me prepare this soup in my own kitchen.

    More Plant-Based Instant Pot Recipes

    • Instant Pot Cauliflower Tikka Masala
    • Instant Pot Minestrone Soup
    • Instant Pot Lentil Soup
    • Instant Pot Vegetarian Chili
    • Instant Pot Rice and Beans
    • Instant Pot Lentil Chili

    If you enjoyed this recipe for Instant Pot Vegetable Soup, I would love it if you took the time to leave a review and comment.

    Bowl of Vegetable Soup

    Instant Pot Vegetable Soup

    A delicious, hearty, healthy Instant Pot Vegetable Soup recipe. This plant-based soup comes together in just over 30 minutes and delivers on comfort and taste.
    4.99 from 54 votes
    Print Pin Rate
    Course: Main Course, Soup
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 5 minutes minutes
    Pressure Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 6
    Calories: 60kcal
    Author: Kristen Chidsey

    Ingredients

    • 1 teaspoon olive oil
    • 1 small onion finely minced
    • 2 ribs celery finely minced
    • 2 teaspoons minced garlic
    • ¼ cup dry red wine optional
    • 6 cups vegetable broth
    • 1 teaspoon oregano seasoning
    • 1 teaspoon salt
    • ¼ teaspoon black pepper
    • 2 bay leaves
    • 3 potatoes peeled and cut into 1 inch cubes
    • 3 large carrots peeled and cut into coins
    • 1 cup fresh green beans cut into ½ inch pieces
    • 1 15 ounce can petite diced tomatoes, Italian flavor
    • 1 cup finely chopped baby kale or spinach
    • 1 tablespoon balsamic vinegar
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Heat oil in Instant Pot on saute mode. Add onion and celery, cook and stir until softened, about 3-5 minutes. Add in garlic and cook for an additional 30 seconds.
    • Add in red wine, and let cook for 2-3 minutes, scraping up the browned bits on the bottom of the inner pot as the wine simmers. Then, turn the Instant Pot OFF.
    • Add in the vegetable broth, potatoes, carrots, green beans, salt, pepper, oregano, and bay leaves. Finally, add in the diced tomatoes and stir gently to combine.
    • Put the lid on, turn the valve to sealing, select Manual or Pressure Cook, and set to cook on high pressure for 5 minutes.
    • Once the cook time is over, let pressure release naturally for at least 15 minutes
    • Open the lid, and stir in the kale or spinach and balsamic vinegar. Place the lid back on the inner pot and let everything sit for 1-2 minutes to allow the greens to wilt.
    • Taste to adjust seasonings and serve.

    Equipment Needed

    • Electric Pressure Cooker (6 or 8 quart)

    Notes

    Notes on Halving and Doubling: If using a 3-quart pressure cooker, this recipe would need to be cut in half. It can be doubled in an 8 or 10-quart instant pot. 
    Red Wine: Use a dry red wine such as a Merlot or Cabernet. 
    Potatoes: Use red potatoes, gold potatoes, or russet potatoes. 
    Diced Tomatoes: If you use regular diced tomatoes, I would add in an additional ½ teaspoon minced garlic and ½ teaspoon oregano. 
    Corn: Feel free to add up to 1 cup of frozen corn as well to this soup if desired (add with the green beans, carrots, and potatoes.)
    Vinegar: If you don't have balsamic vinegar, you can use red wine vinegar in its place. 
    Note on Pressure Release: Do not be tempted to release pressure before 15 minutes has elapsed after cook time passes. This can result in a huge mess, as hot liquid will spray from the vent knob. 
    Oil-Free Modification: If you prefer to cook without oil, use a bit of vegetable stock in place of the olive oil to saute the garlic and onions. 
    Storage: Allow the vegetable soup to cool slightly and then store it in an airtight container for up to 5 days in the refrigerator. While you can freeze this soup, keep in mind that the texture of the vegetables will not be the same after thawing and reheating. 

    Nutrition

    Calories: 60kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Sodium: 416mg | Potassium: 203mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5700IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

    This post was originally shared in 2020 and updated in 2023.

    « Instant Pot Tomato Soup
    Instant Pot Chicken Tortilla Soup »

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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    1. Barb

      August 19, 2023 at 9:38 pm

      5 stars
      Made this tonight because i was feeling the need for something healthy. It was perfect! I especially loved the addition of the red wine and balsamic vinegar . I also added 2 teaspoons of tomato paste which i saw in another similiar recipe. Will definitely make this again.

      Reply
      • Kristen Chidsey

        August 20, 2023 at 8:44 am

        Thanks for sharing, Barb!

        Reply
    2. Karen W

      April 15, 2022 at 11:35 am

      5 stars
      Thank you so much for this recipe! I am an Instant Pot beginner, and this turned out so well. I used a can of fire-roasted tomatoes, some cauliflower, frozen okra, lima beans, and corn, in addition to the other vegetables. I didn't have balsamic vinegar, so I used apple cider vinegar - not bad. I will definitely be making this again, with balsamic vinegar next time. Very easy and versatile recipe, delicious and comforting, too.

      Reply
    3. Laurie

      April 10, 2022 at 11:27 pm

      5 stars
      This was exceptional! Great flavor and I love that the recipe uses fresh veggies.

      Reply
      • Kristen Chidsey

        April 11, 2022 at 6:31 am

        I am so happy to hear this Laurie! Thank you for sharing!

        Reply
    4. Li

      March 04, 2022 at 9:26 am

      5 stars
      This was a quick and easy recipe in the instant pot or stovetop.
      And it was amazing~ as days go by it becomes even better.
      And it can easily be added to if desired.

      Placed into my favourites .

      Reply
    5. Leslie

      January 12, 2022 at 1:23 pm

      5 stars
      Perfect for getting ready for the winter snow headed our way. I got my kids to eat it and they not a fan of veggies! I made it again when my husband was sick and he said it paired nicely with his grilled cheese.

      Reply
      • Kristen Chidsey

        January 12, 2022 at 1:47 pm

        I hope you all stay warm and safe during the snow--and that your husband feels better! Glad to hear you enjoyed the recipe.

        Reply
        • Darlene

          February 14, 2022 at 9:56 am

          I have leftover veggies like red yellow orange peppers, baby spinach, and will add some other veggies…can’t wait to make it. I hate veggies going to waste so i make soup with them.. thank you for awesome recipe

          Reply
          • Kristen Chidsey

            February 14, 2022 at 12:40 pm

            You are welcome Darlene! Enjoy!

            Reply
        • Mary Barber

          May 23, 2022 at 6:59 pm

          Do you know if this recipe can be canned in a pressure canner?

          Reply
          • Kristen Chidsey

            May 24, 2022 at 12:02 pm

            Hi Mary! I am not an expert at canning, but I do know that you need a certain about of acid (like lemon juice or vinegar) added to help preserve the recipe. Here is an article on how to can homemade soups that may help.

            Reply
    6. tine

      December 31, 2021 at 6:03 pm

      5 stars
      Family reports this is one of the best soups we've ever had. Sincerely, thank you for this recipe. Made exactly to description with one small addition of 1/2tsp MSG to add a little more flavor. It's outstanding.

      Reply
      • Kristen Chidsey

        January 01, 2022 at 8:23 am

        I love hearing that Tine! Thanks for sharing!

        Reply
    7. Christine

      October 27, 2021 at 1:09 pm

      5 stars
      Made this today and it is fantastic. Very easy to make. And the balsamic vinegar at the end is the perfect touch. Thanks for the recipe Kristen.

      Reply
      • Kristen Chidsey

        October 27, 2021 at 1:11 pm

        You are so welcome Christine! I am so happy to hear you enjoyed.

        Reply
        • Rob Murray

          November 02, 2021 at 9:07 am

          Hello. Making this for my wife’s 50th. Can I use low sodium chicken broth? Thx

          Reply
          • Kristen Chidsey

            November 02, 2021 at 1:14 pm

            Yes, but it won't be quite as rich in flavor. I would recommend low-sodium vegetable broth if you can't use beef broth. And happy birthday to your wife!

            Reply
    8. Jennifer

      October 01, 2021 at 9:42 am

      My husband only likes vegetable soup if it has beef in it. Would you brown the meat in step 1 with the oil, onion and celery if adding to the recipe and would anything else need to be adjusted? Thanks!

      Reply
      • Kristen Chidsey

        October 01, 2021 at 10:58 am

        Hi Jennifer! It would depend on the meat you are using. Stew meat would need a lot longer to cook, and the vegetable may overcook in that time. If you are browning hamburger meat, there would be no change to the cooking time.

        Reply
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    Instant Pot Vegetable Soup is a hearty, healthy, and incredibly flavorful soup that comes together in just over 30 minutes.

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    Hi! I'm Kristen. I want to welcome you into my kitchen and my REAL, imperfect life. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Read more

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