When you need an easy, light lunch, this Instant Pot Vegetable Soup recipe is ideal! Packed with veggies and and herb-flavored broth, the flavors hit all the right notes. Don't have an Instant Pot? Not problem! Stovetop instructions are also included.
This Instant Pot vegetable soup recipe is a fantastic option for light lunches throughout the week. Or pair it with a Hummus Avocado Sandwich or Black Bean Wraps for a heartier meal.
To keep the prep time a minimum, I used a frozen vegetable mix, which I typically keep stocked in our freezer for quick meals.
The stovetop works just as well for making this soup (the instructions are included below), but the Instant Pot is even more hands off. Sauté the onion and garlic, then throw in the rest of the ingredients. Let the pressure cooker do its thing.
So quick and easy!
This is a great soup to keep on hand for light lunches. If you want to add some protein, throw in some beans, lentils or cooked chicken. Either poached chicken or shredded chicken work well.
💙 What's to love about (keyword):
▪️ HEALTHY: Packed with fiber and nutrients and low in fat.
▪️ GREAT FOR MEAL PREP: Make a batch to have on hand for lunches throughout the week. Serve with a sandwich for a heartier meal.
▪️ SO EASY! Once the onions are sautéed, throw the rest of the ingredients into the Instant Pot, set the time and let it cook.
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Ingredients for Instant Pot Vegetable Soup recipe
- VEGETABLES: I relied on the convenience of frozen vegetables for this recipe. I used one package of mixed vegetables that included peas, carrots, corn and green beans, plus an extra package of green beans.
- AROMATICS: Use one yellow onion and several cloves of garlic.
- OLIVE OIL: A couple of teaspoons for sautéing the onion and garlic.
- HERBS: Dried oregano and dried thyme.
- TOMATOES: One can of petite diced tomatoes.
- BROTH: Use your favorite homemade or store-bought vegetable broth.
- SEASONING: Season to taste with salt and ground black pepper.
See recipe card below for full ingredients list & recipe directions.
Substitutions and Additions
▪️ VEGETABLES: Feel free to play around with other frozen vegetables, such as zucchini, cauliflower and potatoes.
▪️ BROTH: Use chicken broth if preferred. However, the soup will no longer be vegetarian or vegan.
▪️ HERBS: Dried rosemary or Italian seasoning also work well in this soup.
▪️ PROTEIN: If you want to add some protein, throw in some beans, lentils or cooked chicken. Either poached chicken or shredded chicken work well.
▪️ GRAINS: Stir in some cooked grains at the end. I keep cooked whole grains in the freezer for this reason! Cook up batches once a month and stash them in portion-sized packages in the freezer. See Instant Pot Quinoa, Instant Farro and Instant Pot Sorghum.
How to make Vegetable Soup
Vegetable Soup (Instant Pot instructions)
SAUTÉ: Set your Instant Pot to the SAUTÉ mode, then drizzle in a little olive oil. Add the onion and cook, stirring occasionally, until the onion softens. That should takea bout 5 minutes. Add the garlic, oregano and thyme. Cook for 1 minute.
ADD THE REST: Add all of the frozen vegetables, along with the veggie broth, canned tomatoes, salt and pepper. Give it a stir.
COOK: Put the lid on your Instant Pot, turning the steam valve to SEAL. Close the lid and use either the MANUAL or PRESSURE COOK button (depending on which Instant Pot you have). Set the time to 4 minutes.
RELEASE PRESSURE: Allow the pressure to release naturally for 5 minutes, then use the quick release valve to release the rest of the pressure/steam. Once the pressure button drops, carefully remove the lid.
SEASON AND SERVE: Stir in the parsley, then give the soup a taste. Add more salt and pepper, if desired.
Vegetable Soup (Stovetop instructions)
SAUTÉ: Heat a large saucepan over medium heat. My favorite pot to use for soups is an enameled cast-iron saucepan like this one. Add the chopped onion and cook, stirring occasionally, until the onion is translucent. Stir in the garlic, oregano and thyme. Cook for 1 minute.
ADD THE REST: Pour in the vegetable broth, canned diced tomatoes, frozen vegetables, salt and pepper.
COOK: Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes. Give it a stir occasionally.
SEASON AND SERVE: Remove the soup from the heat and stir in the parsley. Taste the soup and adjust the seasonings as needed. Serve it up!
Storage, Freezing and Reheating Tips:
This recipe yields about 8 cups of soup, making it ideal for meal prep. Portion it out for the week's lunches.
REFRIGERATOR: Cool the soup completely, then transfer to airtight containers. Store in the refrigerator for 3 to 5 days.
FREEZER: Cool the soup, then transfer to freezer-safe airtight containers or ziplock freezer bags. Store in the freezer for up to 3 months.
REHEAT: Reheat the soup on the stovetop or in the microwave until hot.
Other Vegetarian Recipes You'll Love
If you make this recipe, please let me know! Leave a star rating ⭐️⭐️⭐️⭐️⭐️ and comment underneath the recipe card below. Thank you!
Instant Pot Vegetable Soup Recipe
- 2 teaspoons olive oil
- 1 yellow onion chopped
- 4 garlic cloves minced
- ¾ teaspoon dried oregano
- ¾ teaspoon dried thyme
- 12 ounces frozen mixed vegetables
- 12 ounces frozen green beans
- 1 (14 ounce) can petite diced tomatoes
- 2 ¾ cups vegetable broth
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup chopped flat-leaf parsley
- Salt and pepper to taste
For the Instant Pot:
- Set Instant Pot to the SAUTÉ setting. Add the olive oil and allow to heat for 1 minute. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, oregano and thyme, and cook for 1 minute.
- Add the frozen mix vegetables, frozen green beans, petite diced tomatoes, vegetable broth, salt and pepper, and stir to combine.
- Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the MANUAL or PRESSURE COOK setting (depending on the Instant Pot you have). Set the time to 4 minutes.
- Once the time is expired, wait for 5 minutes, then carefully use the quick release valve to release the steam. Stir in the parsley. Season to taste. Serve.
For The Stovetop:
- Heat the olive oil in a large saucepan set over medium heat. Add the onions and cook until tender, about 5 minutes. Stir in the garlic, oregano and thyme, and cook for 1 minute.
- Add the frozen vegetables, vegetable broth, crushed tomatoes, salt and pepper, and stir to combine.
- Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
- Stir in the parsley. Season to taste with salt and pepper. Serve.
This post was first published on January 16, 2017 and updated on February 21, 2023.
Disclosure: This post is sponsored by Kroger as part of the 28 Days to a Healthier New You challenge. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Love... made with a few personal tweeks.
I want to make this vegetable soup recipe, what kind of potatoes do you suggest?
I love this recipe. So easy and delicious. I've made it both ways - instant pot and stove top. Both methods are great. I saute the onion in a bit of broth instead of oil and will sometimes add some baby spinach at the end. I pretty much make a batch every other day. It's my go-to snack and meal accompaniment. That includes breakfast! Thank you for this recipe.
What about adding white beans and pasta? Would that change the cook time?
You could add either, though I would suggest adding them (if using canned beans) after the pressure is released. Switch the Instant Pot to the Saute mode, add the pasta and cook until tender. Or add the beans and cook until warmed through.
I made this today to take to a friend who just got home from the hospital. Of course, I had to taste test it first and YUM! I will be making this often!
Just getting over stomach problems and needed something fresh and healthy, but tasty and found this. So easy to make and so fast, and it tastes fabulous. Thank you!
I'm so glad to hear that! There's nothing better than a broth-based soup when you're not feeling well.
I love my pot. I use it all the time but I have to revise recipes because I have kidney failure. I try to use salt free items so the frozen items are perfect to use I add salt free spices and then after I take a portion for myself I can add in the salt for my husband and others to eat or I just let them add at the table
Just wish there were more for people that cannot have salt and other items because of kidney disease thank you.
When do you add the veggies? I just got an instant pot, so I'm very excited to try this.
That would definitely be an important piece of information to include (rolling my eyes at myself). I edited the recipe to include that information. I hope you enjoy the soup!
No worries, I figured that's when they were added, but since I'm new to the instant pot I didn't want to guess.
I love how simply this comes together. I'm very excited to try it this weekend.
Made this soup this weekend with a few other soups for some friends that came over, talk about simple! The kids liked it, and our friends liked it. I liked that it was healthy, vegetarian, and no hard to find ingredients. Thanks Dara!
That's great to hear! Thanks so much for letting me know.
Jennifer @ Show Me the Yummy
Love how low calorie AND healthy this soup is. Plus, I NEEEED to use my Instant Pot, so this is a good excuse to get it out!
Liz @ The Lemon Bowl
I think I'm the last person on the planet to get an Instant Pot!! I need to get on the band wagon!!
Gorgeous healthy soup! Love this one!
Thanks, Jenny! And frozen veggies makes it so easy to pull together.
Lauren Kelly Nutrition
Ok, I need to get an insta pot! I should have bought one on Black Friday! This recipe makes me want to run out and get one 🙂
They're well worth the investment, Lauren! They make meal time very easy.
There’s a tee shirt that says, “It’s not Instapot - It’s Instant Pot!”
Taylor @ Food Faith Fitness
I SERIOUSLY need to get an instant pot! THEY ARE EVERYWHERE!!! I love a good bowl of soup and the flavors here sound amazing!
They are awesome, Taylor! I have a feeling you'd love it.
I can’t stop making this soup, in the IP.
It’s especially good using an inversion blender to make it thicker.
Thanks so much to you and Kroger.
I'm so glad! Great idea to use the immersion blender to thicken it up.
Yes!!! This kind of recipe is what I need for lunches! I feed a large crew here and this will be great to warm their bellies and keep them satisfied through the afternoon. Thank you! Please keep these kinds of recipes coming!