Get dinner on the table fast with this Instant Pot Vegetable Soup recipe.  It is packed with hearty vegetables and cooked to perfection in the pressure cooker for a meal sure to be a hit.

A bowl of hearty Instant Pot Vegetable Soup with carrots, green beans, potatoes, and tomatoes sits on a table beside slices of bread, a stack of spoons, and the handy Instant Pot.
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This is one of those recipes that requires very little work but makes the best soup packed with flavor. Dinner can literally be ready in just minutes.

Throw everything in the instant pot to get dinner cooked fast. The veggies are so tender and packed with flavor the results taste like you have slow cooked this soup all day.

Every bite is so delicious and your entire family will enjoy this meal. If you love this recipe, check out this Ina Garten Gazpacho. If you love using your instant pot as much as I do, then you will love this Instant Pot Chicken Noodle Soup, Instant Pot Chili or Stuffed Pepper Soup. For another easy soup idea, try this Chicken Vegetable Soup.

What's in this post: Instant Pot Vegetable Soup

Why This Recipe Works

If you need dinner fast and don’t have much time to prepare anything, this is your recipe. With very little chopping or prep work, this soup is one of the easiest meals I have ever made in the pressure cooker.

Most of the ingredients are frozen or canned so just toss and go. No cutting required. It is so simple! My entire family loves this soup and the kids gobble it up. It is a great way to get them to eat their veggies.

You just toss all the delicious veggies and broth in the pressure cooker and have a delicious meal in minutes.

Various Instant Pot Vegetable Soup ingredients are arranged on a white marble surface, including chopped potatoes, celery, onions, carrots, green beans, corn, diced tomatoes, seasonings, herbs, oil, and a large container of broth.

Ingredients

Scroll to the bottom for the full recipe in the recipe card.

Variations Ideas

  • Cabbage – For a change, try adding in cabbage to the soup. It gives it a great flavor and it is really delicious.
  • Other Vegetables – We also like extra green beans, butternut squash, peas, corn or bell pepper to this delicious recipe. It goes well with the onion carrots and celery.
  • Add Meat – This recipe is great with an addition of meat such as beef, ground turkey, or shredded chicken.

How to Make Instant Pot Vegetable Soup

Step 1 – Place everything in the Instant Pot.

Overhead view of an Instant Pot with a small amount of oil at the bottom, surrounded by bowls of chopped potatoes, corn, celery, and onions—perfect ingredients for preparing a hearty Instant Pot Vegetable Soup on a marble countertop.
Chopped onions are cooking in an Instant Pot for a hearty Instant Pot Vegetable Soup. Nearby on the marble countertop are bowls of diced potatoes, corn, chopped celery, and a bowl with yellow broth ready to be added.
Chopped onions sautéing in an Instant Pot for a hearty Instant Pot Vegetable Soup. Surrounding the pot are bowls of diced potatoes, corn, celery, and a pitcher of broth, all arranged on a patterned cloth.
Chopped onions, seasonings, and tomato paste in an Instant Pot, surrounded by bowls of diced potatoes, corn, celery, carrot, and broth—perfect ingredients for hearty Instant Pot Vegetable Soup on a marble countertop.
An Instant Pot Vegetable Soup in progress, with sautéed onions and seasonings at the bottom, surrounded by small bowls of diced potatoes, corn, celery, and a measuring cup of broth on a marble countertop.
An Instant Pot filled with seasoned broth sits on a countertop, surrounded by bowls of chopped potatoes, carrots, celery, corn, and green beans—everything you need to make a hearty Instant Pot Vegetable Soup.
A top-down view of Instant Pot Vegetable Soup filled with broth, corn, carrots, green beans, tomatoes, celery, potatoes, and a bay leaf sits on a trivet, with a bowl of chopped herbs nearby.
An overhead view of a pot filled with Instant Pot Vegetable Soup, featuring green beans, carrots, peas, and a bay leaf, set on a marble surface with chopped herbs in a small bowl nearby.

Step 2 – Add the lid and set the valve to sealing. Set instant pot pressure to 5 minutes.

Close-up of the lid of a black pressure cooker, showing a warning label and a steam release valve with “Seal” and “Vent” settings—ready to make Instant Pot Vegetable Soup—on a marble countertop with a bowl of chopped herbs in the background.
A close-up, top-down view of an Instant Pot lid on a kitchen counter hints at a fresh batch of Instant Pot Vegetable Soup, with a small bowl of chopped herbs and part of a wooden spoon visible nearby.
Close-up of an electric pressure cooker control panel, featuring buttons for broth, meat stew, bean chili, poultry, slow cook, sauté, pressure level, and delay start—perfect for making Instant Pot Vegetable Soup. A striped cloth sits beneath the cooker.

Step 4 – Once finished, do a quick release or natural release to release the pressure.

Step 5 – Remove lid and stir to combine. Salt and pepper to taste. Serve warm with crackers.

A pot of Instant Pot Vegetable Soup with tomatoes, green beans, corn, and herbs sits on a marble countertop. Above it is a small bowl of chopped fresh parsley, while a textured towel rests nearby.
A pot of hearty Instant Pot Vegetable Soup, topped with freshly chopped green herbs, sits on a marble countertop beside a wooden spoon and a patterned cloth.
A pot of Instant Pot Vegetable Soup with carrots, potatoes, and herbs sits in an Instant Pot. Surrounding the soup are a plate of sliced bread, a stack of bowls, and spoons on a marble countertop.

Expert Tips

  • Instant Pot Recommendation – I am using an 8 quart Instant pot but you can use a 6 quart. I personally have an Instant Pot and so far I am loving it. It’s really changed dinner time around here.
  • Vegetables – If using fresh vegetables makes sure to cut about the same size so they cook evenly.

Serving Suggestions

We serve it with homemade Hawaiian rolls or this homemade cornbread recipe and dinner is complete. Another favorite is Easy Homemade Dinner Rolls Recipe. 

You could also make a grilled cheese sandwich. So easy and delicious with soup. The bread is perfect to dip into the soup and get every last drop of the amazing broth.

Don’t underestimate the power of a big bowl of soup and homemade bread. It is the best comfort food. On crazy busy days, we have even just skipped the bread and enjoyed it with saltine crackers. This soup is amazing regardless of what you serve it with. It comes together so quickly on high pressure.

Frequently Asked Questions

Can I Add in Beef to this Vegetable Soup?

Yes! We have a wonderful recipe if you would like to try adding beef to the soup. Try this Instant Pot Beef Vegetable Soup Recipe.

Can I Make this Recipe with Fresh Vegetables?

We prefer using frozen and canned because it is so easy.  However, you can certainly use fresh if you have those on hand and want to use fresh veggies.

How Long do I Cook Vegetable Soup in Instant Pot?

The pressure cooker will have this entire meal cooked and ready to go in only 5 minutes after you toss all the veggies in. It is the best comfort food.

Storing and Freezing Tips

  • Storing Leftovers – Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This is a great soup to meal prep for the week.
  • Reheating – Reheat the leftovers in the microwave or the stovetop until heated through.
  • Freezing Leftovers – I like to freeze small containers to enjoy for quick lunches during the week. If you do a lot of freezer meals, consider grabbing this JOKARI Hands-Free Baggy Rack Storage Bag Holder. These are not necessary, but make it so much easier to put the meals together for the freezer. This soup will stay fresh for up to 3 months.
A pot of hearty Instant Pot Vegetable Soup with potatoes, carrots, corn, tomatoes, and green beans sits in an Instant Pot on a patterned kitchen towel, with fresh parsley and spoons nearby.

More Easy Instant Pot Soup Recipes

We love to hear from you. If you make this Instant Pot Vegetable Soup Recipe, please leave us a comment or a star review.

Review Pin Print
A bowl of Instant Pot Vegetable Soup with potatoes, green beans, and tomatoes sits on a marble counter next to slices of bread, fresh parsley, a patterned napkin, spoons, and salt and pepper shakers.

Instant Pot Vegetable Soup

4.80 from 5 votes
Get dinner on the table fast with this Instant Pot Vegetable Soup recipe.  It’s cooked to perfection in the pressure cooker for a meal sure to be a hit.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 10
Cuisine American
Course Soup
Calories 92
Author Carrie Barnard

Ingredients

  • 1 large onion chopped
  • 3 stalks celery chopped
  • 2 carrots peeled and chopped
  • 2 lbs medium Yukon gold potatoes peeled and diced into small pieces
  • 2 cans of fire roasted tomatoes 14.5 oz
  • 1 bag frozen mixed vegetables 12 oz
  • 2 bay leaves
  • ½ teaspoon dried thyme
  • 2 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons Italian Seasoning
  • 8 cups vegetable stock

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Instructions

  • Place everything in the Instant Pot.
  • Add the lid and set the valve to sealing.
  • Set the pressure to 5 minutes.
  • Once finished, do a quick release to release the pressure.
  • Remove lid and stir to combine.
  • Serve warm with crackers.

Recipe Notes

*Refrigerate the leftovers in an air tight container for up to 5-7 days. 
*I love using Yukon Gold Potatoes in this recipe but Russet Potatoes would work great too! 

Nutrition Facts

Calories 92kcal, Carbohydrates 21g, Protein 2g, Fat 1g, Saturated Fat 1g, Polyunsaturated Fat 1g, Monounsaturated Fat 1g, Sodium 1000mg, Potassium 451mg, Fiber 3g, Sugar 3g, Vitamin A 2463IU, Vitamin C 20mg, Calcium 28mg, Iron 1mg

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About the Author

Hi, I’m Carrie Barnard — a professional food blogger with over 14 years of experience helping busy families make dinner fast, easy, and affordable.

At Eating on a Dime, I share simple, budget-friendly recipes that are tested in my own kitchen and approved by my 8 kids. With millions of readers each month, I’m here to help you cook real food for real families — without the stress.

About Carrie Page
4.80 from 5 votes (4 ratings without comment)

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Comments

  1. Nancy says:

    Is this recipe for a 6 qt pot? I have a 3 qt pot.

    Reply
    1. Carrie says:

      Yes, I used a 6 quart instant pot for this recipe. Thank you!

      Reply
  2. Arpita Patel says:

    So easy and perfect for this chilly day!

    Reply
  3. Bobbie says:

    What makes this recipe so high in sodium?

    Reply
    1. Carrie says:

      I think it is the broth. I would just use a low sodium broth or use half broth and half water.

      Reply
  4. Sandy Stephens says:

    This sounds so good! I’m going to make it for a church supper tomorrow night! Thanks!!

    Reply
  5. Mary Q says:

    4 stars
    wonderful recipes, thank you for sharing

    Reply