Instant Pot Vegetable Soup Recipe

Introduction

This Instant Pot Vegetable Soup is a comforting, hearty meal that’s ready in no time. Packed with flavorful vegetables and seasonings, it’s perfect for a quick lunch or cozy dinner. Using the pressure cooker makes the process effortless and preserves the freshness of the ingredients.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 14 ounces canned diced tomatoes
• 12 ounces frozen peas and carrots
• 12 ounces frozen green beans
• 12 ounces frozen corn
• 3 ½ cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon cracked pepper
• ½ teaspoon salt
• ¼ cup fresh chopped parsley

Instructions

1. Step 1: Turn the pressure cooker to ‘saute’ mode and heat the olive oil. Add the diced onion and cook, stirring often, until translucent, about 5 minutes.
2. Step 2: Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Step 3: Add the canned diced tomatoes with their juice, frozen peas and carrots, frozen green beans, frozen corn, beef broth, Worcestershire sauce, Italian seasoning, salt, and cracked pepper. Stir everything to combine.
4. Step 4: Secure the lid on the pressure cooker and set the valve to sealing. Cook on high pressure for 4 minutes.
5. Step 5: Allow the pressure to release naturally for 5 minutes, then carefully open the quick release valve to release any remaining pressure.
6. Step 6: Stir in the fresh chopped parsley. Taste and adjust seasoning with additional salt or pepper if needed.
7. Step 7: Serve the soup immediately while hot and enjoy.

Tips & Variations

• For a vegetarian version, substitute the beef broth with vegetable broth and omit Worcestershire sauce or use a vegetarian alternative.
• Add other frozen or fresh vegetables like zucchini or bell peppers for extra color and flavor.
• If you prefer a thicker soup, mash some of the cooked vegetables slightly before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop or microwave until hot. This soup also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables can be used but may require slightly longer cooking times. Adjust accordingly and ensure they are cut into similar sizes for even cooking.

Is this soup spicy?

No, this recipe is mildly seasoned with Italian herbs and pepper. You can add red pepper flakes or hot sauce if you prefer a spicier flavor.

Instant Pot Vegetable Soup Recipe

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★★★★★

4.5 from 105 reviews

This Instant Pot Vegetable Soup is a hearty and wholesome dish packed with frozen vegetables, diced tomatoes, and flavorful seasonings. Using an Instant Pot, it cooks quickly while developing deep savory flavors, making it a perfect comforting meal for any day. The soup combines fresh aromatics with pantry staples to create a nutritious and delicious soup that’s easy to prepare and perfect for a busy weeknight.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: American

Ingredients

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Vegetables and Aromatics

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 14 ounces canned diced tomatoes (with juice)
• 12 ounces frozen peas and carrots
• 12 ounces frozen green beans
• 12 ounces frozen corn

Liquids and Seasonings

• 3 ½ cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon cracked pepper
• ½ teaspoon salt
• ¼ cup fresh chopped parsley

Instructions

1. Sauté the Aromatics: Turn the Instant Pot to the ‘Sauté’ setting and heat the olive oil. Add the diced onion and cook until translucent, stirring frequently, about 5 minutes.
2. Add Garlic: Stir in the minced garlic and sauté for about 30 seconds until fragrant.
3. Add Vegetables and Seasonings: Pour in the canned diced tomatoes with their juice, frozen peas and carrots, frozen green beans, frozen corn, beef broth, Worcestershire sauce, Italian seasoning, salt, and cracked pepper. Stir everything well to combine.
4. Pressure Cook the Soup: Secure the lid on the Instant Pot and set the valve to sealing. Cook on high pressure for 4 minutes.
5. Release Pressure: Allow the pressure to release naturally for 5 minutes, then carefully open the quick release valve to release any remaining pressure.
6. Finish and Serve: Remove the lid, stir in the fresh chopped parsley, and adjust seasoning with additional salt or pepper if desired. Serve the soup immediately while hot.

Notes

• You can use vegetable broth instead of beef broth for a vegetarian option, but this recipe as is includes beef broth.
• Frozen vegetables can be substituted or adjusted based on preference or availability.
• Natural pressure release helps the vegetables finish cooking gently and improves texture.
• Adding fresh herbs at the end preserves their bright flavor.

Keywords: Instant Pot vegetable soup, quick vegetable soup, pressure cooker soup, healthy vegetable soup, easy weeknight soup