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Home » Instant Pot

Instant Pot Vegetable Soup

Published: Oct 29, 2020 · Modified: Sep 29, 2022 by Kristina Tipps · This post may contain affiliate links for which I earn a small commission.

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Instant Pot Vegetable Soup is a great way to use up vegetables that your kids love or trick them into eating ones they don't! The secret is in the broth: follow my instructions for a mouth-watering broth and the vegetable soup will be the best you've made!

*If you don't have an Instant Pot, I have instructions for the stovetop version here

.

instant pot vegetable soup in kids and adult bowls served with tomato  basil bread on a white background

We know that vegetable soup is a perfect "cleaning out the fridge" soup. Throw whatever veggies and beans you've got lying around in there and you've got vegetable soup.

But not if your broth is tasteless. Vegetable soup is surprisingly one of my kids' favorite soups. But they probably wouldn't love it enough to gobble down all of those vegetables if the broth wasn't amazing.

The secret to an amazing, kid-friendly Instant Pot Vegetable Soup is the broth. Follow my recipe for the broth base and you'll have an incredible flavor that isn't impacted by the vegetables or beans you choose.

Your kids will love it. You will love it. And I hope it will become one of your go-to soups with cold and dreary winter days!

instant pot vegetable soup in a green adult bowl served with tomato  basil bread on a white background

MORE INSTANT POT SOUPS YOU'LL LOVE

  • Minestrone Soup
  • Broccoli Cheese Soup
  • Stuffed Pepper Soup
  • Wonton Soup

Ingredients

To make Instant Pot Vegetable Soup, you need:

  • Vegetable broth and vegetable juice
  • Diced tomato cans
  • Onions, garlic and celery
  • Choice of vegetables: carrots, green beans, peas, corn, kale, spinach, etc.
  • Chickpeas
  • Ditalini pasta: or other short pasta
  • Herbs: parsley, thyme, basil

Always use fresh celery, garlic, and onion. This gives the broth fantastic flavor.

What kicks up the flavor in the broth for Instant Pot Vegetable soup is a combination of vegetable broth, vegetable juice, and the tomato juice from the diced tomato cans.

Then the spices come together to amp it up even more, leaving you with a vegetable soup so good that everyone will want seconds!

Variations

  • There are many substitutions for the vegetables. Keep it super easy by using canned veggies or chop up fresh vegetables that are about to expire. I always use canned corn, tomatoes, and green beans. But peas, potatoes, asparagus, and any others that you love are perfect for vegetable soup.
  • Change up the legumes also. Instead of chickpeas, use cannelloni beans or kidney beans. I think any kind of bean works to make this soup heartier, healthier, and full of protein.
  • You can make this with or without the pasta, or even add ground beef or Italian sausage!. If you want to add meat, brown it in the Instant Pot before following the recipe as written. Once it's browned, deglaze the pot and keep it in the Instant Pot. Then follow the recipe as written.

Tips

There are a few things to keep in mind when making Instant Pot Vegetable Soup:

  • Use fresh onion, garlic, and celery to make the broth base.
  • Replace the chickpeas with your favorite bean.
  • Use the juices from the canned tomatoes for more flavorful broth.
  • Use any short pasta, or no pasta all.
  • The pasta will soak up broth as the soup sits, so you may need to add a combination of vegetable broth and vegetable juice if you have leftovers (add in increments of 1 cup vegetable broth and ½ cup vegetable juice).

Instant Pot Instructions

Here is how to make Instant Pot Vegetable Soup quickly, in only 30 minutes:

First, saute the onion, celery, garlic, and carrots in olive oil for 3 minutes.

carrots, celery, onions, and garlic in an instant pot

Add the vegetable broth and deglaze until a wooden spoon runs smooth on the bottom of the pot and all stuck bits are released. Then add vegetable juice, tomatoes and spices. Do not stir. Pressure cook on high for 10 minutes.

broth and vegetables in an instant pot with spices

Complete a controlled quick release and add the canned veggies, chickpeas (or beans) and ditalini. Give it a good stir, then set to saute on high for 6 minutes.

completed vegetable soup in an instant pot

Turn off the Instant Pot and remove the inner pot carefully to another surface, to prevent overcooking. Let cool slightly, serve, and enjoy!

As it stands, the pasta may soak up too much broth for your liking. Simply add 1 cup of vegetable broth with ½ cup tomato juice along with a little salt to make more broth.

instant pot vegetable soup in kids and adult bowls served with tomato basil bread on a white background

SLOW COOKER INSTRUCTIONS

To make vegetable soup in the slow cooker instead of the Instant Pot, follow these steps:

  1. Add all ingredients except for the pasta and beans to the slow cooker.
  2. Set on high for 6 hours or low for 8 hours.
  3. With 30 minutes left add the pasta and beans. Give it a good stir.

Then enjoy! If the pasta soaks up too much of the broth, add more vegetable broth and vegetable juice 1 cup at a time. That's all there is to it!

Slow Cooker Instructions

  1. Add all ingredients except for the pasta and beans to the slow cooker.
  2. Set to high for 6 hours or low for 8 hours.
  3. With 30 minutes left add the pasta. Give it a good stir and cook for the remaining time.

Then enjoy! If the pasta soaks up too much of the broth, add more vegetable broth and vegetable juice 1 cup at a time. That's all there is to it!

Serving

Serve Instant Pot Vegetable Soup with a green salad and homemade bread. Garlic bread and tomato basil bread are excellent choices for dipping. But the kids love saltines or oyster crackers, and sometimes even plain white sandwich bread.

instant pot vegetable soup in kids and adult bowls served with tomato basil bread on a white background

If you enjoyed this recipe, make sure to give it a star rating and let me know what you thought in the comments! And follow me on Facebook, Pinterest and Instagram for more delicious recipes!

Recipe

instant pot vegetable soup in 3 bowls with tomato bread

Instant Pot Vegetable Soup

Kristina Tipps
Instant Pot Vegetable Soup is one of the easiest meals to make in only 30 minutes! It’s also the best way to get your kids to eat a plentiful amount of their favorite (or hidden) healthy vegetables!
4.30 from 34 votes
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Prep Time 5 minutes minutes
Cook Time 25 minutes minutes
Total Time 30 minutes minutes
Course Main Course, Soup
Cuisine American
Servings 8 servings
Calories 201 kcal

Equipment

  • pressure cooker

Ingredients

  • 2 tablespoon olive oil
  • 1 large onion diced
  • 5 garlic cloves minced
  • 5 celery stalks chopped
  • 3 carrots chopped
  • 4 cups vegetable juice such as V8
  • 6 cups vegetable broth or 6 cups water + 6 bouillon cubes
  • 1 15 oz can diced tomatoes plus the liquid
  • 1 ½ teaspoon dried parsley
  • 1 ½ teaspoon dried thyme
  • 1 tsp dried basil
  • 1 ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 15 oz can corn drained
  • 1 15 oz can green beans drained
  • 1 15 oz can chickpeas drained and rinsed
  • 1 ½ cups uncooked ditalini pasta or other short pasta

Instructions
 

Instant Pot Instructions

  • Set the Instant Pot to saute on high for 3 minutes. Add the oil and when heated, add onions, garlic, celery and carrots. Stir frequently.
  • Turn off saute and add the vegetable broth. Deglaze until a wooden spoon runs smooth on the bottom of the pot and all stuck bits are released. Then add vegetable juice, tomatoes and spices. Do not stir. Seal the lid and pressure cook on high for 10 minutes.
  • Complete a controlled quick release and set back to saute mode on high for 6 minutes. Add the ditalini and canned corn, green beans, and chickpeas. Give it a good stir and let cook for 6 minutes.
  • Turn off the Instant Pot and remove the inner pot to a heat proof surface to prevent overcooking. Let cool slightly, and serve with your favorite salad or bread.

Slow Cooker Instructions

  • Add all ingredients except for the pasta to the slow cooker.
  • Set to high for 6 hours or low for 8 hours. With 30 minutes left add the pasta and cook for remaining time.

Notes

My veggies of choice are: corn, carrots, spinach, chickpeas, green beans, and tomatoes. Use your favorite beans and veggies to suit your preferences.
You can use fresh veggies instead of canned or frozen. Add fresh veggies to the oil with the onions and garlic to soften them prior to pressure cooking.
The noodles may soak up some broth as the soup is cooled and stored. Add ½ cup vegetable juice plus 1 cup of broth as needed to have more broth. 

Nutrition

Serving: 16ozCalories: 201kcalCarbohydrates: 35gProtein: 6gFat: 4gSaturated Fat: 1gSodium: 1372mgPotassium: 417mgFiber: 3gSugar: 8gVitamin A: 5230IUVitamin C: 40mgCalcium: 44mgIron: 1mg
Did you try this recipe?Give a shout out to @tastyovenrecipes or tag #tastyovenrecipes!

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Reader Interactions

Comments

    4.30 from 34 votes (31 ratings without comment)

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    Recipe Rating




  1. Meryle Stanley

    November 27, 2021 at 9:08 pm

    4 stars
    Just made this soup so quick and easy with lots of flavor thank you.

    Reply
  2. Brenda

    November 24, 2021 at 6:59 am

    What size instant pot do you use if you want to double the recipe?

    Reply
    • Kristina

      November 24, 2021 at 7:24 am

      Hi Brenda. As written this fills up a 6 quart Instant Pot nearly to the fill line. I think you could double it using a 10 quart pressure cooker, but it may become overloaded with the addition of the pasta. You may need to cook the pasta separately, then add it to the soup at the very end (or to individual bowls).

      Reply
  3. Jack

    October 10, 2021 at 3:19 pm

    How about potatoes?

    Reply
    • Kristina

      October 10, 2021 at 6:22 pm

      Sure, you can use potatoes too!

      Reply
  4. Julie Hernandez

    August 26, 2021 at 1:30 pm

    Love! Can I freeze it you think?

    Reply
    • Kristina

      August 26, 2021 at 2:07 pm

      Hi Julie,

      Yes! You can freeze this soup. The pasta may fall apart a little bit, depending on how long you freeze it for. But it will still be delicious! It's great for meal prep freezer lunches and for moms wanting to meal prep before new baby arrives. 🙂

      Reply
  5. nurp

    August 23, 2021 at 2:57 pm

    Could you please add link to your broth recipe? Thanks a lot for sharing!

    Reply
    • Kristina

      August 23, 2021 at 6:35 pm

      Hello! I do not have another post for just the broth, only the soup.

      Reply
  6. Toni

    June 26, 2021 at 4:51 pm

    5 stars
    I can't wait to make this again! So good!

    Reply
  7. Erin Gierhart

    June 25, 2021 at 10:52 am

    5 stars
    I love how easy this is!

    Reply
    • Scott

      November 15, 2021 at 6:25 am

      Do we drain canned vegetables? I’m a novice.

      Reply
      • Kristina

        November 15, 2021 at 11:42 am

        Hi Scott, you should drain everything but the tomatoes.

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