This simple Instant Pot Vegetable Soup is so quick and easy. Follow the recipe as is or add in any extra vegetables that need using up. It's ready from start to finish in less than 30 minutes. That includes the time it takes for pressure to build and release!
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An Instant Pot version of my Vegan Vegetable Soup recipe for when you need an even easier hands-off version!
This simple Instant Pot Vegetable Soup is really budget-friendly, and as far as vegetables go, anything goes. Make it as is, or use the recipe as a base, adding extra vegetables of choice. It's perfect for using up excess produce from your vegetable patch in the summer. Green beans, tomatoes, leafy greens, and zucchini are all welcome to the party!
I love to serve my soup with some homemade crusty sourdough, whole wheat bread, or, if I'm short on time, some quick No Yeast White Bread or Yeast-Free Spelt Bread.
Looking for more vegan Instant Pot recipes? Be sure to give my Vegan Instant Pot Spaghetti Bolognese, Instant Pot Red Lentil Soup, and Instant Pot Black Bean Soup a try!
Mel x
Ingredients
Here is what you need at a glance, along with some important ingredient notes & substitution ideas:
- The classic mirepoix - Onion, carrots, and celery make up the flavour base of this soup, along with the onion and garlic. Because this is such a simple soup, they are important for the best flavour.
- Potatoes - I recommend using waxy potatoes in this recipe. Starchier potatoes like russets and Idaho will break down a bit too much in the Instant Pot.
- Lemon - A big squeeze of lemon juice right before serving enhances the flavours and brightens the soup. If you don't have a lemon, a tiny splash of apple cider vinegar will work too.
- Mixed herbs - Use whatever you've got. Italian seasoning or Herbes de Provence, or a mix of individual herbs like thyme, oregano, basil, rosemary, or sage. If you've got some fresh herbs, you can use those instead, although if they are woody ones like rosemary, I recommend placing them gently on top once you've added everything else, so it makes it easy to remove them once cooked.
- Bay leaf - Not essential, but if you've got one, it will add some depth to the flavour.
- Extra veggie additions - You can add other vegetables like zucchini, peas, bell peppers, corn, sweet potatoes, butternut squash, green beans, asparagus, and greens like kale, chard, cabbage, tomatoes, or spinach. Even canned vegetables and frozen vegetables can be used. Don't go overboard, though. Add too much and your soup will become too thick. Then your Instant Pot might throw a temper tantrum and give you the burn error.
Important
I do not recommend adding any beans, pulses, or grains to this recipe. They add much more bulk than vegetables and could trigger the burn warning.
Recipe
Instant Pot Vegetable Soup
Author:Ingredients
- 1 tablespoon olive oil , use a bit of water instead for oil-free
- 2 medium onions , diced
- 3 medium medium carrots , diced
- 2 sticks sticks celery , diced
- 5 cloves garlic , minced
- 4 to 5 medium potatoes , cubed (waxy potatoes are best. Starchy potatoes could disintegrate)
- 5 cups (1200 ml) vegetable stock
- 1 tablespoon Italian seasoning or Herbes de Provence ( or similar mixed herb blend)
- 1 bay leaf
- 1½ teaspoons fine sea salt
- ¾ teaspoon freshly ground black pepper
- juice of 1 small lemon or 1 tablespoon of apple cider vinegar
- OPTIONAL
- Up to 3 cups seasonal vegetables or canned or frozen vegetables
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Turn your Instant Pot to saute. Allow it to warm for a couple of minutes, then add the oil.
- Add the onion, carrots, and celery. Cook for about 4 minutes until fragrant and the onion is translucent.
- Turn off the Instant Pot, then add the garlic. Allow it to cook for a couple of minutes in the residual heat, stirring frequently.
- Add everything else to the pot except the lemon juice and give it a good stir. Leave out any canned, frozen, or more delicate vegetables that you'd like to remain lightly cooked for now. Add those after pressure cooking.
- Put the lid on the Instant Pot, close the vent, and cook on Manual or Pressure Cook (depending on model) HIGH PRESSURE for 5 minutes. Let the pressure release naturally for 10 minutes, then manually (and carefully) open the vent to release the rest. You can leave it to release naturally on its own if more convenient time-wise.
- Remove the lid. Blitz a few times with an immersion blender to partially blend and thicken the soup. If you don't have an immersion blender, scoop out 2 or 3 cups and blend in a regular blender, then add back to the pot. If you prefer a brothier soup skip this part.
- If adding extra frozen, canned or delicate vegetables, add them now. If they are really delicate (like spinach or canned vegetables), the residual heat will be sufficient to cook them. If they are frozen or need a little more cooking, turn the Instant Pot to saute and allow the soup to simmer for a few minutes, stirring every now and again, until they are tender.
- Turn off the heat, squeeze in the lemon juice, give it a good stir, then serve.
NOTES
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Da says
A soup that’s both simple and absolutely delicious! The lemon juice gives it a fresh, zesty kick, while a quick blend creates a smooth, creamy texture without the need for cream. That said, it could be interesting to try it with a plant-based cream — why not?