Instant Pot Vegetable Soup

The best instant pot vegetable soup recipe ever. Simple, easy and healthy vegan recipe that is perfect for any night of the week!

With winter in full swing, there’s nothing like a comforting bowl of soup to warm up your day.

This Instant Pot Vegetable Soup recipe is perfect for those cold days when you want something hearty and satisfying.

Made with fresh vegetables and a flavorful broth, this soup is the perfect way to get your daily dose of veggies. Plus, it’s easy to make and ready in just minutes using your Instant Pot.

This flexible “clean out the refrigerator” recipe can be adapted countless ways to include whatever fresh vegetables and herbs you happen to have on hand.

So why not give it a try today? You’ll be glad you did!

How to Store Leftover Veggie Soup

Leftovers can be stored in an airtight container in the fridge for up to 4-5 days. If you want to store the soup for longer than I do suggest freezing it.

How to Freeze Vegetable Soup

Once the soup has cooled, store it in an airtight container in the freezer for up to 3 months.

To reheat, you can either allow it thaw in the fridge overnight, or simply place in a large enough saucepan over medium-low heat until warmed through.

You can also reheat this soup in the Instant Pot using the sauté function, until it is nice and hot. You can also warm leftover soup in the microwave, in a microwave-safe container.

Variations on this Instant Pot Soup

• Add protein – You can add protein to this dish and keep it vegan by mixing in canned and drained beans of your choice. You can also add meat if you like – add leftover rotisserie chicken, or cooked ground meat.
• Make it Creamy – Make it a creamy vegetable soup by adding a splash of heavy cream.
• Use other veggies – Discussed below!
• Swap the Starch – Instead of potatoes you can use about 1/4 cup of uncooked rice or 1/4 cup of uncooked small pasta. You will need to add about a half cup more broth if you choose to do this.

About the Ingredients for Garden Vegetable Soup with Potatoes

Oil – Extra virgin olive oil is best here but you can use any neutral flavoured oil that you like.

Garlic – You definitely want to use fresh garlic here over garlic powder. You can also go heavier on the garlic if you like.

Vegetables – Celery, carrot, and onion should definitely be the base vegetables you stick with. Other than that, get creative. I added red potatoes and grape tomatoes but you can add other root vegetables or whatever you need clearing out of your fridge. I also added arugula but you could use any greens here like swiss chard, kale, or spinach. You can also use canned diced plum tomatoes instead of the grape tomatoes.

Vegetable Broth – For vegan or vegetarian soup, stick with the vegetable broth. You can use chicken broth here as well if that is not a concern.

Seasoning – Bay leaves and red pepper flakes were all I added to this simple soup, but you can add your choice of herbs. Tougher herbs, such as rosemary and thyme, can be added prior to cooking, while more tender options, such as basil and parsley, should be stirred in when the arugula is added. (Discard the woody stems for the tougher herbs before serving).

Lime juice – Adds a touch of acidity which really makes the soup shine. You can use lemon juice instead.

Looking for More Instant Pot Recipes?

Check out more of my favourite Instant Pot recipes!

Instant Pot Tomato Basil Soup is the most tasty way to enjoy garden fresh tomatoes & basil! It’s thick and creamy with a fresh, rich flavour.

How to make homemade Greek yogurt at home with this foolproof Instant Pot Greek yogurt recipe that is smooth, creamy & thick.

Instant Pot Garlic Mashed Potatoes with Rosemary & Garlic come together for a quick and flavourful side dish.

How to Make Instant Pot Vegetable Soup

Yields: 4-6 Servings | Prep time: 20 minutes | Active cook time: 7-8 minutes | Natural Release: 10 minutes

Ingredients:

1 Tablespoon extra virgin olive oil
3-4 cloves garlic, minced
4 large stalks celery, chopped
4 large carrots, sliced
1 medium red onion, chopped
¼ teaspoon crushed red pepper flakes
Sea salt & black pepper, to taste
6 cups vegetable broth
1 lb. red potatoes, quartered
2 whole bay leaves
1 pint cherry or grape tomatoes, chopped
2 cups fresh arugula
2 Tablespoons fresh lime juice

Directions:

Add olive oil to Instant Pot and select the “Sauté” function. Add garlic, celery, carrots, red onion, and crushed red pepper flakes. Season with salt and black pepper, to taste, and stir to combine.

Sauté, stirring occasionally, until fragrant and the vegetables start to develop some color, approximately 4-5 minutes. Add broth and stir to combine, scrapping any brown bits off the bottom of the pot in the process. Turn the unit off.

Add potatoes, bay leaves, and chopped tomatoes to the pot. Add lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting to 3 minutes.

When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.

Remove lid and discard the bay leaves. Stir in fresh arugula and lime juice, and season with additional salt and black pepper, if desired. Stir to combine.

Serve immediately. Enjoy!

Notes:

If using a 3 quart pressure cooker, this recipe would need to be cut in half. It can be doubled in an 8 or 10 quart instant pot.