Best Instant Pot Vegetable Soup (Video)

Name: Best Instant Pot Vegetable Soup
Prep time: 15 min
Cook time: 5 min
Ingredients: 1 tbsp extra-virgin olive oil (plus more for finishing); 1 large sweet onion (diced, sub for any onion of your choice); 3 celery (diced); 3 medium carrot (diced); sea salt and fresh black pepper (to taste); 1 large Yukon gold potato or sweet potato (peeled & diced); 1 14.5oz can of diced tomatoes; 4 garlic cloves (chopped); 2 tsp oregano (fresh or dried); 2 tsp thyme (fresh or dried); 1/4 tsp red pepper flakes (more to taste); 4 cups vegetable broth; 1 cup green beans (chopped); 1 cup cabbage (chopped); 1 15oz can chickpeas (drained and rinsed); 1.5 cups kale (chopped); coarse or flaky sea salt; 1 loosely packed cup fresh Italian flat-leaf parsley leaves; 1/2 loosely packed cup fresh basil leaves; 2 lrg garlic cloves (left whole and peeled); 2 medium lemons

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The best instant pot vegetable soup recipe made with lots of flavors, creaminess, and a one-pot recipe that’s easy to whip together for weeknight dinners.

This cozy, healthy, and easy vegan soup is one you’ll be making over and over again. It’s hearty, bright, and filled with so much flavor. Nothing better than having a bowl of warming soup, bread, and some wine to chill and watch Netflix, Hulu, or Amazon Prime.

If you like this recipe, then I urge you to try some of my other instant pot soup recipes. My instant pot cauliflower soup and lentil soup with vegan sausage, come highly recommended. Now, let’s get into some tips to make your soup extra flavorful!

Tips for making vegetable soup

Pre-chop all your vegetables & herbs in advance to save time in the kitchen.
Add white wine
- For extra flavor, deglaze the pot with 1/4 to 1/3 cup of ( i.e., Sauvignon Blanc, Pinot Grigio).
Use a Bouquet Garni
- It’s a French term for a bundle of fresh herbs tied together. I like to use this technique for soups and stews as it adds more depth to flavors. Although I use dried herbs, I use fresh herbs when possible as the flavor is much richer.
- Tip: (1) Use kitchen twine to tie around the herbs to keep them together. (2) Use one of the herbs stems to tie around the bundle of herbs. (3) Chop the herbs and sauté them when you add garlic to the pot.
Make it extra creamy!
- Add any non-dairy milk of your choice. Alternatively, you can blend half of the soup. That way, it stays healthy and you don’t have to add milk or cashews.

Ingredients to make instant pot vegetable soup

Vegetables: I used a mix of sweet and white potatoes, carrot, diced tomatoes, celery, chopped kale, cabbage, & green beans.
Chickpeas: I love using chickpeas for extra fiber and protein. Tip: chickpeas keep you fuller longer.
Herbs & spices: Garlic, onion, oregano, red pepper flakes, salt, and black pepper are used in this recipe.
Vegetable broth: Feel free to use broth, stock, or water. But, of course, vegetable or chicken stock will add more depth
Gremolata: A green sauce made of chopped parsley, lemon zest, and garlic and will take this soup to the next level.
Olive oil: Drizzle high-quality olive oil over the finished soup adds an even more rich flavor.

How to make instant pot vegetable soup

First, choose the Sauté mode and let the pot heat up for a couple of minutes before adding the olive oil. Once the oil is hot, add celery, carrots, onions, and a pinch of salt. Cook until the vegetables softened, about 5-7 minutes. Add a bit more oil, if needed.

Second, add the red pepper flakes and garlic, and cook for 1 minute, stirring often, to prevent burning.

Next, add the vegetable broth to deglaze the instant pot, using a wooden spoon to scrape up any browned bits on the bottom of the pot. Add black pepper to taste, 1 teaspoon salt, potatoes, green beans, cabbage, chickpeas, thyme, rosemary, tomatoes, and bay leaf. Stir well.

Fourth, place the lid on, turn the valve to sealing, and select the Pressure Cook setting at high pressure for 5 minutes. If you would like your veggies less tender cook the soup on low pressure.

Meanwhile, make the Gremolata. This step is optional but worth making! Finely chop the basil and parsley. Next, zest the lemons on top of this mixture, be sure to not zest the white pith underneath the skin. Mix the lemon zest and garlic into the herbs and chop again until the herbs are finely minced. Sprinkle with some coarse or flaky sea salt.

Once the cooking time is complete, allow the pressure to naturally release for 8 – 10 minutes. Then switch the pressure release knob from Sealing to Venting to release any remaining steam.

Stir in the kale!

Next, select the Sauté mode and heat until the kale is wilted, about 2-3 minutes. Taste & adjust seasonings, adding more salt if needed. Note: feel free to add a teaspoon of maple syrup to balance the acidity of the tomatoes. When the soup is done, remove the bay leaf.

Finally, serve the soup in bowls and sprinkle a generous amount of the Gremolata over each bowl, a drizzle of the extra virgin olive oil, and serve with bread.

Common questions about instant pot vegetable soup

What is the soup setting on Instant Pot?

Start by using the sauté mode on the Instant Pot to sauté some of the veggies. To cook the soup, you’ll use the pressure cook or manual setting.

What can I add to my vegetable soup for flavor?

Some of the flavor boosters I mentioned in this blog post include gremolata, olive oil, vegetable broth, gremolata, white wine, and fresh herbs. Check out the full blog post to learn more about these tips.

How do you keep vegetables from getting mushy in the Instant Pot?

For this recipe, I used 4 cups of vegetable stock. Since the Instant pot cooks by using steam, I generally use about half the amount of liquid than required for stovetop recipes.

Can you quick-release soup?

Yes! You can either quick-release or allow a natural release. For more details on both, check out this article from Pressurecookingtoday.

How long do you cook vegetable soup in the instant pot?

Most vegetables cook between 2-5 minutes.

How do you store leftover vegetable soup?

Store the (cooled) soup in an airtight container for no more than 5 days.

Can you freeze vegetable soup?

Yes, place the soup in an airtight container and store it for up to 2 months.

Need some new spices? Check out Simply Organic’s Starter Spice Gift Set.

Variations for instant pot vegetable soup

Greens: I used kale in this recipe. But, mix it up and use any leafy greens, of your choice. Like swiss chard, spinach, arugula, or watercress.
Vegetables/fruit: Try cucumbers, butternut squash, spaghetti squash, zucchini, bok choy, Brussels sprouts, tomatoes (i.e. heirloom, fire-roasted), asparagus, peas, leeks, corn, or okra. Use frozen or fresh veggies!
Herbs: Other herbs to try: Basil, chives, dill, rosemary, thyme, tarragon, sage, peppermint, or cilantro.
Noodles: For more variation, add noodles! Boat, soba, ramen, rice, udon, or wonton noodles.
Protein/fiber: Here are a few other protein & fiber sources. Tofu, lentils, black beans, pinto beans, white beans, vegan chicken, or tempeh. Use dry or canned beans!
Creamy: These are my non-dairy tips to make your soup more creamy. Use cashews, nut butter, potatoes, non-dairy milk, or partially blending the soup will naturally thicken it. That way, the soup will retain some texture.

More Dairy-Free Vegetable Soups

Shana’s Kitchen Essentials

Check out some of the kitchen ingredients & tools I used to make this vegetable soup.