Instant Pot Vegetarian Soup Recipes for Quick Healthy Meals

There’s something almost magical about a warm, flavorful bowl of soup—especially when it’s packed with colorful veggies and made in a fraction of the time thanks to the Instant Pot. Whether you’re craving a comforting classic, a hearty stew, or a light broth to accompany your meal, these Instant Pot vegetarian soup recipes will become household staples.

Not only are they easy and speedy, but they also deliver maximum nutrition and flavor with minimal effort. You can have a delicious dinner on the table in under an hour, and with just one pot to clean up!

In this post, I’ll share a variety of my best Instant Pot vegetarian soup recipes, from a classic minestrone to a protein-packed lentil soup and a creamy coconut curry vegetable soup. Whether you’re a busy parent, a college student, or simply someone who loves healthy homemade meals, these recipes are designed to inspire you.

Get ready to discover the joy of Instant Pot cooking and dive into bowls brimming with fresh veggies, legumes, and vibrant spices!

Why You’ll Love This Recipe

• Quick and Effortless: The Instant Pot slashes cooking time, making these soups perfect for busy weeknights or meal prep.
• Versatile and Customizable: Swap in your favorite vegetables, beans, or grains for endless variety.
• Nutritious and Satisfying: Packed with fiber, vitamins, and plant-based protein, these soups keep you full and fueled.
• Minimal Cleanup: One-pot meals mean fewer dishes—just what you need after a long day.
• Family-Friendly Flavors: With options from classic Italian to fragrant curry, there’s something for everyone at the table.
• Meal Prep Magic: These soups store and freeze beautifully, making healthy eating easy all week long.

Ingredients

Classic Instant Pot Minestrone Soup

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 small zucchini, diced
• 1 small yellow squash, diced
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes
• 4 cups vegetable broth
• 1 cup small pasta (ditalini or elbow macaroni)
• 2 teaspoons Italian seasoning
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 2 cups chopped spinach or kale
• Fresh parsley, for garnish

Protein-Packed Instant Pot Lentil Soup

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 cup dry brown or green lentils, rinsed
• 1 (14.5-ounce) can diced tomatoes
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 teaspoon thyme
• 4 cups vegetable broth
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• Juice of 1 lemon
• Chopped fresh parsley, for garnish

Creamy Coconut Curry Vegetable Soup

• 2 tablespoons coconut oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons yellow curry powder
• 1 large sweet potato, peeled and diced
• 1 cup cauliflower florets
• 1 cup broccoli florets
• 1 red bell pepper, chopped
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (14-ounce) can coconut milk
• 3 cups vegetable broth
• 1 tablespoon soy sauce or tamari
• 1 teaspoon sea salt (or to taste)
• Fresh lime wedges, for serving
• Chopped cilantro, for garnish

Equipment

• Instant Pot (6-quart or larger)
• Chef’s knife
• Cutting board
• Wooden spoon or spatula
• Ladle
• Measuring cups and spoons
• Small bowls (for prepping ingredients)
• Serving bowls and spoons
• Storage containers (for leftovers)

Instructions

Classic Instant Pot Minestrone Soup

1. Set the Instant Pot to Sauté mode. Add olive oil, then sauté the onion, garlic, carrots, and celery until softened (about 4 minutes).
2. Add zucchini and yellow squash. Continue to sauté for another 2 minutes.
3. Stir in the beans, diced tomatoes, vegetable broth, Italian seasoning, salt, and pepper.
4. Lock the lid and set the Instant Pot to Pressure Cook (Manual) for 4 minutes.
5. After cooking, allow a 10-minute natural pressure release, then carefully perform a quick release to vent any remaining steam.
6. Open the lid, add the pasta, and set to Sauté mode. Cook, stirring occasionally, until pasta is tender (about 5-6 minutes).
7. Stir in the chopped spinach or kale until wilted. Taste and adjust seasoning as needed.
8. Ladle into bowls and garnish with fresh parsley. Serve hot!

Protein-Packed Instant Pot Lentil Soup

1. Set the Instant Pot to Sauté. Heat olive oil, then add onion, garlic, carrots, and celery. Sauté until fragrant and softened, about 5 minutes.
2. Add lentils, diced tomatoes, cumin, smoked paprika, thyme, salt, and pepper. Stir well to combine.
3. Pour in the vegetable broth. Stir, scraping up any browned bits from the bottom of the pot.
4. Secure the lid, set valve to sealing, and cook on Manual High Pressure for 12 minutes.
5. Allow the pressure to naturally release for 10 minutes, then quick release any remaining pressure.
6. Stir in lemon juice. Taste and adjust seasoning as desired.
7. Serve hot, garnished with chopped parsley and an extra squeeze of lemon if you like.

Creamy Coconut Curry Vegetable Soup

1. Turn the Instant Pot to Sauté. Add coconut oil, then sauté onion, garlic, and ginger until soft and aromatic, about 3-4 minutes.
2. Add curry powder and cook for 1 minute, stirring constantly.
3. Add sweet potato, cauliflower, broccoli, bell pepper, and chickpeas. Stir well to combine.
4. Pour in coconut milk, vegetable broth, soy sauce, and salt. Stir everything together.
5. Seal the Instant Pot and set to Manual High Pressure for 4 minutes.
6. Once cooked, perform a quick release of pressure.
7. Stir soup, taste, and adjust seasoning if needed. Serve with lime wedges and a sprinkle of fresh cilantro.

Tips & Variations

• Use What You Have: Don’t hesitate to substitute vegetables based on what’s in season or what’s in your fridge. Green beans, peas, corn, and potatoes all work beautifully in these recipes.
• Boost the Protein: Try adding cooked quinoa, extra beans, or tofu cubes to make your soups even more filling.
• Make It Gluten-Free: Swap regular pasta for gluten-free pasta or rice in the minestrone.
• Spice It Up: Add a pinch of red pepper flakes or a chopped jalapeño for a kick.
• Creamy Upgrade: For extra creaminess, blend a cup of the soup before serving and stir it back in, or add a splash of unsweetened plant-based milk.
• Meal Prep Friendly: Double the recipe and freeze individual portions for quick, healthy lunches.

• “Soup is one of the best ways to enjoy a rainbow of vegetables and experiment with world flavors—all in one pot!”

Nutrition Facts

Nutrition values are estimates and will vary based on specific ingredients and serving sizes.

Serving Suggestions

• Serve minestrone with a slice of crusty bread or try this Vegan Bread Machine Recipe for Soft, Delicious Loaves for a homemade touch.
• Pair lentil soup with a fresh leafy salad or a side of Vegetable Crackers Recipe for Healthy Homemade Snacking for a satisfying lunch.
• Top coconut curry vegetable soup with crunchy roasted chickpeas or serve with jasmine rice for a heartier meal.
• Sprinkle with fresh herbs like cilantro, parsley, or dill to brighten up the flavors.
• For a cozy dinner, finish with a sweet treat like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Conclusion

Instant Pot vegetarian soup recipes are a true game-changer in the kitchen. Their simplicity, speed, and adaptability make them the perfect addition to any meal plan.

Whether you’re new to pressure cooking or a seasoned pro, these recipes deliver rich flavors and hearty nutrition with minimal effort. Feel free to experiment with your favorite veggies and spices—your Instant Pot is a blank canvas for creativity!

If you enjoyed these recipes, don’t miss my collection of Low Calorie Vegetable Soup Recipe for Healthy Eating and explore Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for even more easy, plant-based meals.

With the right ingredients and a little inspiration, you’ll have nourishing, delicious soups ready in no time. Happy cooking and enjoy every comforting spoonful!

Listicle: More Instant Pot Vegetarian Soup Recipes to Try

Instant Pot Tomato Basil Soup

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 (28-ounce) cans whole peeled tomatoes
• 3 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chopped fresh basil
• 1/2 cup unsweetened plant-based milk (optional for creaminess)

1. Sauté onion and garlic in olive oil using the Instant Pot Sauté mode.
2. Add tomatoes (with juices), broth, salt, and pepper. Cook on High Pressure for 10 minutes.
3. Quick release, then use an immersion blender to puree the soup. Stir in basil and milk if using.
4. Serve hot, garnished with extra basil.

Instant Pot Moroccan Chickpea Stew

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 carrots, chopped
• 1 (15-ounce) can chickpeas, drained
• 1 (14.5-ounce) can diced tomatoes
• 1/2 cup dried apricots, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 1/2 teaspoon smoked paprika
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish

1. Use Sauté mode to cook onion, garlic, and carrots in olive oil until softened.
2. Add chickpeas, tomatoes, apricots, spices, and broth. Stir well.
3. Pressure cook for 8 minutes. Quick release pressure.
4. Stir, adjust seasoning, and garnish with cilantro before serving.

Instant Pot Sweet Potato Black Bean Soup

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 large sweet potatoes, peeled and cubed
• 1 (15-ounce) can black beans, drained
• 1 (14.5-ounce) can diced tomatoes
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 4 cups vegetable broth
• Juice of 1 lime
• Fresh cilantro, for garnish

1. Sauté onion and garlic in olive oil using the Instant Pot Sauté mode.
2. Add sweet potatoes, black beans, tomatoes, cumin, chili powder, salt, and broth.
3. Pressure cook for 10 minutes. Allow a 5-minute natural release, then quick release.
4. Stir in lime juice, garnish with cilantro, and serve hot.

Instant Pot Creamy Broccoli Cheddar Soup (Vegetarian)

• 2 tablespoons butter or vegan butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups broccoli florets
• 1 large carrot, shredded
• 3 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup unsweetened plant-based milk
• 1 cup shredded cheddar or vegan cheese

1. Sauté onion and garlic in butter in the Instant Pot.
2. Add broccoli, carrot, broth, thyme, salt, and pepper. Pressure cook for 4 minutes.
3. Quick release, then blend part of the soup (for creaminess). Stir in milk and cheese until melted.
4. Serve hot, with extra cheese if desired.

Instant Pot Vegetable Barley Soup

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 cup pearl barley, rinsed
• 1 (14.5-ounce) can diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 2 cups chopped kale or spinach

1. Use Sauté mode to cook onion, garlic, carrots, and celery in olive oil until fragrant.
2. Add barley, tomatoes, broth, oregano, basil, salt, and pepper. Stir well.
3. Pressure cook for 20 minutes. Allow a 10-minute natural release, then quick release.
4. Stir in kale or spinach until wilted. Adjust seasoning and serve hot.

Recipe Inspiration & Further Reading

• For more global flavors, check out Peruvian Vegetable Recipes for Flavorful Healthy Meals.
• Love creamy soups and sauces? Try this Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.
• If you prefer slow cooker recipes, don’t miss Healthy Vegetarian Slow Cooker Recipes for Easy Meals.

With these Instant Pot vegetarian soup recipes, every bowl is a celebration of wholesome ingredients and easy, satisfying meals. Enjoy experimenting and making these recipes your own!

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