Nothing beats a steaming bowl of Instant Pot vegetable soup when you want something warm, nutritious and full of flavor. This one-pot recipe combines russet and sweet potatoes, mixed vegetables and a savory broth scented with garlic, Italian seasoning and paprika. The Instant Pot streamlines the cooking so you spend less time at the stove and more time enjoying a cozy meal that works for lunch, dinner or meal prep.
Instant Pot vegetable soup is a colorful, satisfying bowl of comfort—quick to make, nutrient-dense and deeply comforting.
Also try vegan miso ramen soup, shrimp linguine, butternut squash soup or roasted pumpkin apple soup for more comforting meal ideas.
Why You’ll Love It
Easy to make: The Instant Pot handles the cooking so prep and cleanup are minimal.
Nutritious and hearty: Packed with vegetables, this soup is filling and wholesome.
Budget-friendly: Uses common ingredients that won’t strain your grocery budget.
Customizable: Swap vegetables, herbs or spices to suit your preferences.
Meal prep friendly: Make a large batch and enjoy it all week.
Instant Pot Vegetable Soup Ingredients
See the printable recipe card below for exact amounts.
Olive oil: Adds richness and helps soften the aromatics.
Sweet onion: Builds a sweet, savory base.
Celery: Adds texture and savory flavor.
Garlic: For aroma and depth.
Black pepper: Enhances savory notes.
Italian seasoning: A simple blend of herbs for classic flavor.
Paprika: Brings warmth and a hint of smokiness.
Worcestershire sauce: Adds umami (omit for a vegetarian version or use a vegetarian alternative).
White wine vinegar: Brightens the broth and helps deglaze the pot.
Vegetable broth: Forms the flavorful liquid base.
Diced tomatoes: Contribute acidity and body.
Russet potatoes: Make the soup hearty and filling.
Sweet potato: Adds natural sweetness and nutrients.
Frozen mixed vegetables: Convenient, colorful and easy.
Bay leaf: Imparts a subtle, savory background note.
Fresh parsley: For a bright finishing garnish.
How to Make Vegetable Soup in an Instant Pot
Jump to the recipe card for precise measurements and full details.
Sauté aromatics: Use the sauté function to soften onion and celery in olive oil until translucent.
Add garlic and spices: Stir in minced garlic, salt, pepper, Italian seasoning, paprika and Worcestershire sauce and cook briefly to release the flavors.
Deglaze: Pour in white wine vinegar and scrape up any browned bits from the pot bottom.
Add liquids and vegetables: Pour in vegetable broth and water, then add diced tomatoes, potatoes, sweet potato and frozen mixed vegetables. Stir to combine.
Bay leaf and seal: Nestle a bay leaf on top, close the lid and set the valve to sealing.
Pressure cook and release: Pressure cook on high for a short time, allow a natural release for several minutes, then finish with a quick release.
Finish and serve: Remove the bay leaf, garnish with parsley and serve hot.
Substitutions and Variations
Fresh instead of frozen: Use fresh green beans, corn or zucchini if preferred.
Turn up the heat: Add red pepper flakes or a splash of hot sauce for spice.
Add protein: Stir in cooked beans, lentils or shredded chicken after cooking.
Make vegetarian: Replace Worcestershire with a vegetarian umami seasoning or simply omit it.
Serving Suggestions
With bread: Serve with crusty bread, focaccia or soda bread to soak up the broth.
With a salad: Pair with a simple green salad or a more substantial composed salad for a complete meal.
How to Store Instant Pot Veggie Soup
Refrigerate: Transfer leftovers to an airtight container and keep in the fridge for up to 3 days.
Freeze: Freeze portions in airtight containers for up to 3 months.
Thaw: Defrost overnight in the refrigerator.
Reheat: Warm gently on the stove or in the microwave until heated through.
Top Tips
Sauté thoroughly: Soften onions and celery well to develop a richer base.
Deglaze carefully: Scrape up browned bits after sautéing for extra flavor.
Cut evenly: Chop vegetables to similar sizes so they cook uniformly.
Instant Pot Vegetable Soup FAQs
Yes. Use an immersion blender for a smooth texture—it’s the easiest way to blend soup directly in the pot without losing liquid.
Substitute apple cider vinegar or a squeeze of lemon juice to add acidity and brightness.
It’s best to stick to a single batch in a 6-quart cooker to avoid overfilling. If you need more, cook in two batches or use a larger pot.
Easy Instant Pot Vegetable Soup Recipe
Instant Pot Vegetable Soup
Equipment
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Wooden spoon
- Instant Pot
Ingredients
- 2 Tablespoons olive oil
- 1 sweet onion, chopped
- 3 stalks celery, chopped
- 6 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 Tablespoon Italian seasoning
- 1 teaspoon ground paprika
- 2 teaspoons Worcestershire sauce (optional)
- 1 Tablespoon white wine vinegar
- 4 cups low-sodium vegetable broth
- 2 cups water
- 15 ounces diced tomatoes (canned)
- 3 medium russet potatoes, chopped
- 1 sweet potato, diced
- 2 cups frozen mixed vegetables
- 1 bay leaf
- Italian flat-leaf parsley, to garnish
Instructions
- Set the Instant Pot to Sauté. When hot, add olive oil, then the chopped onion and celery. Cook 2–3 minutes until softened.
- Add minced garlic and sauté 30 seconds. Stir in salt, pepper, Italian seasoning, paprika and Worcestershire sauce; cook 30 more seconds.
- Pour in the white wine vinegar and scrape any browned bits from the pot to deglaze.
- Add vegetable broth, water, diced tomatoes, potatoes, sweet potato and frozen mixed vegetables. Stir to combine and ensure nothing is stuck to the sides.
- Place a bay leaf on top, close the lid and set the valve to sealing.
- Pressure cook on high for 5 minutes. Let the Instant Pot naturally release for 10 minutes, then carefully move the valve to venting to release remaining pressure.
- Open the lid, remove and discard the bay leaf, and garnish with parsley. Serve hot.
Notes
Sauté thoroughly: Soften the aromatics fully for better flavor.
Deglaze well: Scrape the pot base to incorporate browned bits into the broth.
Even cuts: Chop vegetables uniformly to ensure even cooking.
Nutrition
Carbohydrates: 47 g |
Protein: 6 g |
Fat: 5 g |
Fiber: 7 g
This Instant Pot vegetable soup is exactly what you want from a homemade comfort dish: ready in about 30 minutes, adaptable, and full of nourishing vegetables. It’s perfect for a family meal, quick weeknight dinner or for batch-cooking to enjoy throughout the week.
Other Recipes to Try
- Chicken Pot Pie Soup is another comforting option.
- Slow Cooker Lasagna Soup is a hearty choice for chilly evenings.
- Pasta e Ceci combines pasta and chickpeas for an Italian-style stew.
- Pappa al Pomodoro is a tomato-and-bread soup classic.
- Explore a collection of chowder recipes for more variety.
- Try Eggless Avgolemono for a bright Greek lemon soup.
- Instant Pot Creamy Macaroni and Cheese is a great comfort side or main.
