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!
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.
- 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 recipe is incredibly simple to make, 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.
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.
Step Three: Layer Ingredients
Add in the vegetable broth, potatoes, carrots, green beans, diced tomatoes, and seasonings, and stir gently to combine.
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.
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.
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!
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.
Instant Pot Vegetable Soup
- 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
- 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.
This post was originally shared in 2020 and updated in 2023.
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.
This was exceptional! Great flavor and I love that the recipe uses fresh veggies.
I am so happy to hear this Laurie! Thank you for sharing!
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 .
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.
I hope you all stay warm and safe during the snow--and that your husband feels better! Glad to hear you enjoyed the recipe.
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
You are welcome Darlene! Enjoy!
Do you know if this recipe can be canned in a pressure canner?
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.
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.
I love hearing that Tine! Thanks for sharing!
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.
You are so welcome Christine! I am so happy to hear you enjoyed.
Hello. Making this for my wife’s 50th. Can I use low sodium chicken broth? Thx
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!
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!
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.