This delicious Instant Pot Vegetable Soup recipe is full of flavour and so easy to make. Enjoy a bowl (or two) of this light and healthy comfort food!
Looking for something comforting, healthy and loaded with veggies? Then this Instant Pot Vegetable Soup recipe is for you!
It’s so easy! Just let your pressure cooker (Instant Pot) work its magic. It can also be made in a pot on the stove (I have included stovetop instructions as well).
Even my kids will eat this veggie soup! Do you want to know why? There are no chunks of tomatoes! Most vegetable soup recipes include a can of diced tomatoes which my kids just don’t like.
Not this one though! My entire family (not just the kids) prefer the more delicate, flavourful broth in this recipe with just a hint of tomato from the tomato paste. It’s absolutely delicious!
- Healthy: This soup is packed full of veggies!
- Easy To Make: 15 minutes of prep time and then let the Instant Pot do the rest!
- Versatile: Easy to customize based on what you have on hand or what is in season
- Easy Cleanup: Entire recipe is made directly in the Instant Pot so cleanup is a breeze
- Dietary Features: Vegetarian, gluten free, and easily adapted to be vegan
- Delicious: Full of flavour, cozy and comforting!
Ingredients You’ll Need
To make this easy vegetable soup recipe, you will need the following ingredients:
- Olive Oil: To sauté some of the veggies.
- Veggies: Loads of vegetables including: onion, celery, carrots, garlic, baby potatoes, green beans, corn, peas and spinach.
- Tomato Paste: Adds some richness and a light tomato flavour to the broth.
- Broth: Use homemade or store bought vegetable broth. You can also use chicken broth if you prefer.
- Spices: Bay leaves, paprika, cayenne, salt and black pepper are added for flavour. Herbamare is also a delicious addition.
- Parmesan Rind: This special ingredient kicks up the flavour and adds some depth.
- Fresh Herbs: Finely chopped dill or parsley (or a combination)
- Lemon: Fresh lemon juice adds brightness and rounds out the flavours.
Detailed ingredient list and directions located in the recipe card below.
How To Make Instant Pot Vegetable Soup
To make this homemade vegetable soup recipe in the Instant Pot (pressure cooker), simply…
Sauté: Heat the olive oil in the Instant Pot on the “Sauté” setting. Add the onions, carrot and celery and sauté while stirring occasionally until the onions soften (about 4-5 minutes). Add garlic and tomato paste and sauté for 30 more seconds while stirring. Press the “Cancel” button to turn off the Sauté function.
Add Broth: Pour in the broth and scrape up any cooked on bits at the bottom with a wooden spoon. This will avoid the possibility of a “Burn” warning later on.
Add Vegetables and Seasonings: Add in the baby potatoes, green beans, corn, peas, bay leaves, paprika, parmesan rind, salt and a pinch of cayenne. Stir to combine.
Pressure Cook: Secure the lid and set the steam release valve to the “Sealing” position. Press the “Manual” or “Pressure Cook” button (depending on model) and set to cook for 2 minutes (high pressure). Once the cook time is over, let the pressure naturally release for 10 minutes. After the 10 minutes is up, release the remaining pressure by turning the steam release valve to the “Venting” position. Once the pin drops open the lid.
Stir Through Final Ingredients: Remove the parmesan rind and bay leaves. Stir in the chopped spinach, dill and lemon juice. Season to taste with salt (or Herbamare) and pepper.
Serve: Soup’s on! Add a garnish if you like. Some options include parmesan, dollop of yogurt or sour cream, pesto, etc. Grab a spoon and enjoy!
New to the Instant Pot or confused by the terminology? Check out these 10 Instant Pot Tips For Beginners!
No Instant Pot? No problem! To make this healthy vegetable soup recipe on the stovetop, simply…
- Heat the olive oil in a large pot or Dutch Oven over medium-high heat. Add the onions, carrots and celery and sauté until onions are softened (about 4-5 minutes). Add garlic and tomato paste and sauté for 30 more seconds while stirring.
- Stir in the broth, baby potatoes, bay leaves, parmesan rind, paprika, salt and a pinch of cayenne.
- Simmer for 20 minutes or until potatoes are almost tender. Add in the green beans, corn and peas and cook for 5 more minutes.
- Turn off the heat. Remove the parmesan rind and bay leaves. Stir through the chopped spinach, dill and lemon juice. Season to taste with salt (or Herbamare) and pepper.
Storage + Meal Prep
- To Store: Store in the fridge for up to 5 days.
- To Freeze: Freeze for up to 3 months. Thaw before reheating. (Note: The texture of the veggies will change if frozen. I prefer this soup fresh or stored in the fridge.)
- Reheating: To reheat, simmer in a pot over low heat.
- Meal Prep: Make a batch on the weekend and store in the fridge for lunches or freeze for a future meal.
Storage Container Options
I like to use wide mouth mason jars for storing soups in both the fridge and freezer. Using a wide mouth funnel makes filling the jars easy and mess free! Check out these tips for freezing food in mason jars safely and successfully. I haven’t had a cracked jar since following these tips!
Souper Cubes are another great option for freezer storage. They come in a variety of portion sizes, are stackable and frozen food pops out easily. You can purchase them directly from the Souper Cubes website for find them on Amazon: US | CAN
What To Serve With It
Some crusty bread, homemade cheese biscuits, crackers or a sandwich would all be delicious served alongside this vegetable soup. You can also serve it on its own as a light lunch or dinner.
A Few Questions Answered
This is the hard bit at the end of a fresh chunk of parmesan cheese. I love to add a piece of Parmesan rind when making soups, stews or sauces since it adds a boost of flavour and richness. Just remember to remove it before serving! Simply save the rind from your Parmesan in a freezer bag and store in the freezer until you need it. They are also available to purchase at some cheese counters.
It brightens up the soup and balances out the flavours. It really makes a difference! If you don’t have any lemons, you could also use a touch of your favourite vinegar as a substitute (e.g. apple cider vinegar, red wine vinegar, balsamic vinegar).
Flavour has been layered into this recipe in a few ways. Sautéing the onion, celery and carrots enhances their flavours. The garlic, spices and parmesan rind then add another boost of flavour. Finally, the fresh lemon juice and dill at the end add brightness and round out the flavours. All that is left is to adjust the amount of salt to taste!
It can be stored in the fridge for up to 5 days or frozen for up to 3 months.
Want to customize this vegetable soup recipe? Feel free to…
- Use different veggies: Add whatever veggies you have on hand or are in season. Some options include: zucchini, sweet potatoes, mushrooms, cauliflower, butternut squash, cabbage, etc.
- Use frozen veggie mix: You could use a frozen bagged mixture of green beans, corn and peas
- Add beans: To make it heartier, add in some kidney beans, chickpeas, cannellini beans, etc.
- Add meat: Shredded chicken, ground beef, mini meatballs, etc. would all work well.
- Swap the spinach: Swap the chopped spinach for chopped kale or chard. Or leave it out!
- Add a spicy kick: Add in red pepper flakes or more cayenne while cooking. Or add a splash of hot sauce before serving.
- Make it vegan: Use vegetable broth and skip the optional parmesan rind.
- Add a garnish: Add more flavour with a garnish like some grated parmesan, dollop of yogurt or sour cream or pesto.
More Instant Pot Soups
The Instant Pot is great for making soups and broths. Here are a few more recipes to try…
- Instant Pot Chicken Bone Broth
- Instant Pot Beef Bone Broth
- Instant Pot Wild Rice Soup by Pinch of Yum
- Instant Pot Hamburger Soup by Fit Foodie Finds
Did you make this vegetable soup recipe? Let me know in the comments!Print
This delicious Instant Pot Vegetable Soup recipe is healthy comfort food that is full of flavour and easy to make! Stovetop instructions included in notes as well.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 carrots, peeled and thinly sliced (or chopped)
- 2 celery stalks, thinly sliced (or chopped)
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 8 cups vegetable broth (or chicken broth)
- 1 pound baby potatoes, quartered (454 g)
- 1 1/2 cups chopped green beans (cut in thirds)
- 1 1/2 cups frozen or fresh corn
- 1 cup frozen or fresh peas
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon paprika
- pinch of cayenne
- Parmesan rind (Optional but recommended! Size can vary – aim for at least a 2-3 inch piece)
- 1 cup finely chopped baby spinach
- 1/4 cup finely chopped fresh dill (or a combo of dill and parsley)
- 1 tablespoon fresh lemon juice (about half a lemon)
- salt and pepper, to taste (or some Herbamare)
- Sauté: Heat the olive oil in the Instant Pot on the “Sauté” setting. Add the onions, carrot and celery and sauté, stirring occasionally until the onions soften (about 4-5 minutes). Add the garlic and tomato paste and cook for an additional 30 seconds while stirring. Press the “Cancel” button to turn off the “Sauté” function.
- Add Broth: Pour in the broth and scrape up any browned bits at the bottom with a wooden spoon.
- Add Veggies + Seasonings: Add in the baby potatoes, green beans, corn, peas, bay leaves, salt, paprika, pinch of cayenne and parmesan rind. Stir to combine.
- Pressure Cook: Secure the lid and turn the valve to the “Sealing” position. Set to cook for 2 minutes (high pressure) followed by a 10 minute natural release. Once the 10 minutes are up, carefully release the remaining pressure by turning the valve to the “Venting” position. Once the pin drops, open the lid.
- Stir Through Remaining Ingredients: Remove the parmesan rind and bay leaves. Stir in the chopped spinach, dill and lemon juice. Season to taste with salt (or Herbamare) and pepper.
- Serve: Dig in or add a garnish if you like. Some grated parmesan or a dollop of yogurt, sour cream or pesto are all nice additions.
- Storage: Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months. Note that freezing will change the texture of the veggies though. Mason jars and Souper Cubes are both great storage options. Read this post for tips on how to freeze food in mason jars without breaking them.
- Stovetop Instructions: You can also make this recipe on the stovetop. Heat the olive oil in a large pot over medium-high heat. Add the onions, carrot and celery and sauté for a few minutes until onions are softened. Add garlic and tomato paste and sauté for 30 more seconds while stirring. Add in the broth, baby potatoes, bay leaves, paprika, salt, pinch of cayenne and parmesan rind. Simmer for 20 minutes or until potatoes are almost tender. Add in the green beans, corn and peas and cook for 5 more minutes. Turn off the heat and remove the parmesan rind and bay leaves. Stir through the chopped spinach, dill and lemon juice. Season to taste.
- New to the Instant Pot? Check out these Instant Pot Tips For Beginners to better understand it.
- Parmesan Rind: This is the hard piece at the end of your fresh Parmesan chunk. It adds an amazing boost of flavour. So don’t ever toss the rind! Store them in the freezer so they are ready to use in dishes like this. Alternatively, they can also be purchased at some cheese counters.
Keywords: instant pot vegetable soup, easy vegetable soup recipe, pressure cooker, healthy instant pot recipe
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