20-Minute Instant Pot Vegetable Soup

The best instant pot vegetable soup recipe made with lots of flavors, and 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 of 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, carrots, 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 that will take this soup to the next level.
• Olive oil: Drizzle high-quality olive oil over the finished soup, adding a richer 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, drizzle of the extra virgin olive oil, and serve with bread.

Common questions about instant pot vegetable soup

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

• White Bean Soup with Kale
• Lentil Soup
• Cauliflower Soup
• Cream of Mushroom & Potato Soup
• Pumpkin Soup
• Tomato Soup
• Potato and leek Soup
• Cream of Broccoli Soup

Shana’s Kitchen Essentials

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

• Instant Pot
• Food Processor
• Airtight Container
• Immersion Blender
• Cutting Board
• Knife Set
• Microplane

LEAVE A COMMENT BELOW & TAG ME ON INSTAGRAM AND LET ME KNOW HOW YOU LIKE THIS VEGETABLE SOUP. I’D LOVE TO HEAR FROM YOU;-)

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This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my affiliate notice for details. 

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