This Instant Pot vegetable soup is so comforting and super easy to make! Loaded with potatoes, corn, peas and carrots in an herbed tomato broth, it’s vegan, gluten-free, and full of flavor.
I don’t know about you guys, but I’m finding myself cravings something simple and healthy today. Vegetable soup is one of my go-to meals in days like this! It’s delicious, comforting, and feels so nourishing.
Since I’m the proud owner of an Instant Pot these days, I decided to create an Instant Pot vegetable soup recipe. I’m growing quite fond of making soups in my Instant Pot — check out my red lentil soup, split pea soup, vegan borscht or classic vegan chili if you’d like some more Instant Pot soup ideas.
And for those of you who don’t have an Instant Pot, never fear! I’ve included stove-top instructions as well. Both versions of the recipe are easy and delicious.
What You’ll Need
- Oil. I love olive oil for this recipe, but any high-heat oil works.
- Vegetable Broth. Better than Bouillon’s roasted vegetable flavor is my favorite.
- Diced tomatoes. Get the canned kind that are packed in sauce.
- A potato. The recipe calls for a Russet potato, but a couple of red or gold potatoes can be subbed.
- Spices. We’re using dried thyme and oregano.
- Tomato paste.
- Frozen veggies. You’ll need both peas and corn. Thaw them out before adding them to the soup!
- Cannellini beans. They’ll need to be canned or precooked. And feel free to sub another type of bean, such as red kidney beans or chickpeas.
- Red wine vinegar.
- Salt and pepper.
How to Make Instant Pot Vegetable Soup
The following is a detailed photo tutorial on how to make Instant Pot vegetable soup. Scroll down if you’d like to skip to the complete recipe!
Start by prepping your veggies: dice the onion, carrots and celery, mince the garlic, scrub and chop the potato.
- Use the “sauté” function on your Instant Pot to sweat the onion, carrots and celery in some olive oil.
- Add the garlic during the last minute or so, then press “cancel.”
- Now add the broth, potato, and tomatoes, along with the spices.
- Give everything a stir to distribute the ingredients.
- Close the pot, set the valve to “sealing” and use the “manual” or “pressure cook” function. Set the cook time to 15 minutes. Carefully move the valve to the “venting” position when the timer goes off. Let the pressure release completely and remove the lid.
- Stir in the peas, corn, beans, tomato paste, and vinegar. Season the soup with some salt and pepper. If you’d like, you can let it simmer for a bit to thicken up.
Ladle into bowls and enjoy!
Don’t have an Instant Pot? This method is for you, and complete instructions can be found below the Instant Pot instructions within the recipe below.
- Heat up some olive oil in a large pot, then add your onions, carrots, and celery. Sweat the veggies for about 10 minutes.
- Stir in the garlic and cook it with the veggies for about a minute.
- Stir in the broth, potato, and spices. Don’t add the tomatoes yet! (Note that this is different from the Instant Pot directions, where they’re added around this stage.)
- Bring the soup to a boil, lower the heat, and let is simmer until the potatoes are tender.
- Now you can add those tomatoes, along with tomato paste, corn, peas, cannellini beans, and vinegar. Season the soup with salt and pepper to taste.
Ladle into bowls, then dig in!
Instant Pot Vegetable Soup Tips & FAQ
- Is this soup gluten-free? It is!
- Shelf life & storage: Leftovers will keep in a sealed container in the fridge for 3 to 4 days, or in the freezer for about 3 months.
- Don’t like some of the veggies in this soup? Swap them out with your faves! Most raw veggies can go in with the potatoes (broccoli, cauliflower, peppers, and cabbage are all good choices). And just about any frozen veggie can be thawed and added at the end.
- Feel free to switch up the beans! Try chickpeas, red kidney beans, black eyed peas, or lentils. Make sure whatever you use is precooked (canned beans all are).
Instant Pot Vegetable Soup
This Instant Pot vegetable soup is so comforting and super easy to make! Loaded with potatoes, corn, peas and carrots in an herbed tomato broth, it's vegan, gluten-free, and full of flavor.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 cup diced carrots (about 3 medium carrots)
- 1 cup diced celery (about 3 stalks)
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 medium Russet potato, scrubbed and cut into 1-inch pieces
- 1 (14 ounce or 400 gram) can diced tomatoes in sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 cup tomato paste
- 1 cup frozen corn (thawed)
- 1 cup frozen peas (thawed)
- 1 cup cooked cannellini beans (rinsed and drained if using canned)
- 1 teaspoon red wine vinegar
- Salt and pepper, to taste
Instant Pot Instructions
Press the "sauté" button on your Instant Pot and add the oil.
Give the oil a minute to heat up, then add the onion, carrots, and celery.
Sweat the vegetables for about 5 minutes, until they begin to soften up, stirring occasionally.
Add the garlic and cook it with the veggies until it becomes very fragrant, about 1 minute. Hit the "cancel" button.
Stir in the broth, potatoes, diced tomatoes, thyme, and oregano.
Place the lid on your Instant Pot and set the valve to the "sealing" position. Press the "pressure cook" or "manual" button and set the pressure to high. Set the soup to cook for 15 minutes.
When the soup has finished cooking, carefully move the valve to the "venting" position. Let the pressure release completely.
Remove the lid from the Instant Pot and stir in the tomato paste, corn, peas, and beans. Optionally, let the soup simmer for a few minutes to thicken up.
Stir in the vinegar and season the soup with salt and pepper to taste.
Ladle into bowls and serve.
Coat the bottom of a large pot with the oil and place it over medium heat.
Give the oil a minute to heat up, then add the onion, carrot, and celery.
Sweat the veggies for about 10 minutes, stirring occasionally, until they begin to soften up.
Stir in the garlic and continue cooking it with the veggies for about a minute, until very fragrant.
Stir in the broth, potato, thyme and oregano. Raise the heat and bring the liquid to a boil.
Lower the heat and allow the soup to simmer for about 20 minutes, until the potato is fork tender. You can add some water if the soup reduces too much while simmering.
Stir in the tomatoes, tomato paste, corn, peas, and beans. Let the soup simmer for a minute more, just to heat up the veggies.
Remove the pot from heat and stir in the vinegar. Season the soup with salt and pepper to taste.
Ladle into bowls and serve.