Insta Pot Vegetable Soup Recipe for Quick Healthy Meals

When the chill of the season sets in or you simply crave something warm and nourishing, a hearty bowl of vegetable soup is the perfect comfort food. But who has the time to stand over a pot for hours?

Enter the Instant Pot—a game changer for quick, flavorful meals that come together with minimal effort. This Instant Pot vegetable soup recipe is a vibrant medley of fresh vegetables, herbs, and spices, simmered to perfection in a fraction of the time it takes on the stovetop.

Whether you’re looking for a wholesome lunch, a light dinner, or a make-ahead meal to keep you cozy all week, this recipe checks all the boxes. It’s packed with nutrients, easily customizable, and perfect for vegans and vegetarians alike.

Plus, it’s a fantastic way to use up any veggies lingering in your fridge. Let’s dive into how you can create this delicious, soul-warming soup with your Instant Pot!

Why You’ll Love This Recipe

This Instant Pot vegetable soup recipe is a must-try for several reasons. First, it’s incredibly quick to prepare without compromising on depth of flavor.

The pressure cooking locks in the essence of every vegetable, delivering a rich, hearty broth that tastes like it’s been simmering for hours.

Second, it’s super versatile. You can swap in your favorite vegetables or whatever you have on hand, making it a great zero-waste option.

It’s also vegan and gluten-free by default, catering to a wide range of dietary needs.

Lastly, it’s perfect for batch cooking. Make a big pot, refrigerate or freeze leftovers, and enjoy healthy meals throughout the week.

If you love recipes like this, check out our Batch Cooking Recipes InstantPot Vegetarian Made Easy for more inspiration.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 medium zucchini, chopped
• 1 red bell pepper, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup diced tomatoes (canned or fresh)
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 1 cup baby spinach or kale, chopped
• 1 tablespoon lemon juice (optional, for brightness)
• Fresh parsley, chopped for garnish

Equipment

• Instant Pot or any electric pressure cooker
• Cutting board and sharp knife
• Measuring spoons and cups
• Wooden spoon or silicone spatula
• Ladle for serving

Instructions

1. Set your Instant Pot to “Sauté” mode. Add the olive oil and allow it to heat up for about a minute.
2. Add the diced onion and minced garlic. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.
3. Stir in the chopped carrots, celery, bell pepper, zucchini, and green beans. Cook for an additional 3-5 minutes, stirring occasionally to soften the vegetables.
4. Add the diced tomatoes, vegetable broth, dried thyme, oregano, smoked paprika, and salt and pepper. Stir well to combine all ingredients.
5. Secure the Instant Pot lid and set the valve to “Sealing.” Press “Pressure Cook” (or “Manual”) and set the timer for 5 minutes.
6. Once the cooking cycle ends, allow the pressure to release naturally for 10 minutes, then carefully switch the valve to “Venting” to release any remaining pressure.
7. Open the lid and stir in the chopped spinach or kale and lemon juice. The residual heat will wilt the greens perfectly.
8. Taste and adjust seasoning. Add more salt, pepper, or herbs if needed.
9. Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy!

Tips & Variations

“Feel free to customize this soup with your favorite vegetables or pantry staples. For a heartier meal, add cooked beans or lentils after pressure cooking.

To change up the flavor profile, try adding a splash of soy sauce or a pinch of your favorite chili powder blend.”

Make it creamier: Blend a cup of the soup and stir it back in for a creamy texture without dairy.

Add grains: Stir in cooked quinoa or rice for extra bulk and nutrition.

Spice it up: Incorporate a teaspoon of homemade vegan chili powder to give the soup a smoky kick.

Use frozen veggies: This soup is perfect for using frozen mixed vegetables—just reduce the sauté time slightly.

Nutrition Facts

Note: Nutrition facts are approximate and can vary based on ingredients used.

Serving Suggestions

This vegetable soup is wonderfully versatile and pairs well with a variety of sides. For a light meal, enjoy it with a slice of crusty whole-grain bread or garlic toast.

If you want to make it more filling, serve alongside a quinoa salad or a simple avocado toast.

For extra protein, complement the soup with a side of roasted chickpeas or a vegan grilled cheese sandwich. You can also add a drizzle of your favorite vegan salad dressing on a side salad to round out the meal.

Conclusion

Whipping up a delicious, nutritious vegetable soup in your Instant Pot has never been easier. This recipe offers a perfect balance of fresh vegetables, herbs, and comforting broth that you can enjoy any day of the week.

Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals to your rotation, this soup is a fantastic option that’s quick, healthy, and satisfying.

Thanks to the Instant Pot, you save time without sacrificing flavor, making it ideal for busy weeknights or meal prepping. Don’t forget to experiment with different vegetables and spices to keep things exciting.

If you enjoyed this recipe, explore more wholesome dishes like A to Z Vegetarian Recipes for Every Meal and Occasion or dive into hearty grain bowls with Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Happy cooking and stay cozy!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Instant Pot Vegetable Soup”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and healthy vegetable soup made quickly in the Instant Pot. Perfect for a comforting meal any day of the week.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“2 tablespoons olive oil”, “1 medium onion, diced”, “3 cloves garlic, minced”, “3 carrots, peeled and sliced”, “2 celery stalks, sliced”, “1 medium zucchini, diced”, “1 cup green beans, trimmed and cut”, “1 can (14.5 oz) diced tomatoes”, “6 cups vegetable broth”, “1 teaspoon dried thyme”, “1 teaspoon dried basil”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Set Instant Pot to saut\u00e9 and heat olive oil.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic, saut\u00e9 until translucent.”}, {“@type”: “HowToStep”, “text”: “Add carrots, celery, zucchini, and green beans; stir for 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Pour in diced tomatoes and vegetable broth.”}, {“@type”: “HowToStep”, “text”: “Add thyme, basil, salt, and pepper; stir to combine.”}, {“@type”: “HowToStep”, “text”: “Close lid and set valve to sealing.”}, {“@type”: “HowToStep”, “text”: “Cook on high pressure for 10 minutes.”}, {“@type”: “HowToStep”, “text”: “Quick release pressure and open lid carefully.”}, {“@type”: “HowToStep”, “text”: “Stir soup and adjust seasoning if needed.”}, {“@type”: “HowToStep”, “text”: “Serve hot.”}], “nutrition”: {“calories”: “120 kcal”, “proteinContent”: “4 g”, “fatContent”: “5 g”, “carbohydrateContent”: “16 g”}}