This Instant Pot Pressure Cooker Vegetable Soup is the perfect healthy comfort food that is loaded with delicious vegetables. The flavorful broth tastes like it has been simmering for hours when it takes less than an hour to make.
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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
As a child, I used to eat vegetable soup from a can. Now that I’m obsessed with cooking, especially from scratch, I’ve introduced vegetable soup in our lunch and dinner routine. My family has not complained at all and my oldest daughter has given me her official stamp of approval.
I love this recipe because:
- It makes a huge batch of soup which means you can eat some as soon as you make it and save the rest for later.
- I use a frozen vegetable mix to cut down on the prep time. It's perfect for nights when I'm way too tired to chop a ton of veggies for my soup.
- It's all Vegetarian which is perfect for our meatless meals. We try to do a few a week.
- It's all made in my favorite soup making machine the pressure cooker, which really gets those flavors popping.
If you like soup, check out my yellow squash soup recipe.
How to Make Vegetable Soup
Chop your onion, celery, and potato. That's all the chopping you'll need to do for this recipe, woo hoo! Set your Pressure Cooker to high saute. Once the display says “HOT,” add your onion and celery and stir until softened, about 3-4 minutes. Add in chopped potato.
Add vegetable broth and stir with a wooden spoon, making sure to scrape the bottom of the pan to ensure nothing is sticking to the bottom. Then add V8 vegetable drink, mixed vegetables, bay leaves, thyme, and hot sauce. Pour in diced tomatoes but do not stir.
There's a rule that stirring tomatoes in your pressure cooker could result in a burn signal.
Press “Cancel” on your Pressure Cooker. Cover and cook on High Pressure for 5 minutes.
Your machine will take about 30 minutes to rise to pressure, and then the cook cycle will begin. Once it is done, allow the pressure cooker to naturally release for 15 minutes, then quick release any remaining pressure.
Once all the pressure is released, press "Cancel" and open the lid and remove the bay leaves and stir. Salt and pepper to taste.
And there you have it, delicious and vegetable soup that is full of flavor.
Notes
- The recipe as written makes a lot of soup. The amount of liquid does mean it takes longer to come to pressure, about 30 minutes.
- I’ve made this recipe with the potato and without it. Still absolutely amazing.
- This soup is perfect for freezing.
If you’re interested in other Instant Pot Soup recipes, try these out:
You may also be interested in this stove-top Easy Seafood Chowder Recipe.
Serve this soup with baked bread to make it more of a meal.
Hearty Instant Pot Vegetable Soup
Ingredients
- 1 large onion peeled and chopped
- 1 celery stalk chopped
- 1 russet potato chopped
- 1 lb frozen mixed vegetables carrots, corn, green beans, and peas
- 4 cups vegetable broth
- 1 cup V8 vegetable drink
- 2 teaspoon hot sauce
- 1 28 oz can diced tomatoes undrained
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Set your Pressure Cooker to "high" saute. Once the display says “HOT”, add your onion and celery and stir until softened, about 3-4 minutes. Add potato.
- Add vegetable broth and stir with a wooden spoon, making sure to scrape the bottom of the pan to ensure nothing is sticking to the bottom. Add V8, mixed vegetables, bay leaves, thyme, and hot sauce. Pour in tomatoes but do not stir.
- Press “Cancel” on your Pressure Cooker. Cover and cook on High Pressure for 5 minutes.
- Your machine will take about 30 minutes to rise to pressure, and then the cook cycle will begin. Once it is done, allow the pressure cooker to naturally release for 10 minutes, then quick release any remaining pressure.
- Once all the pressure is released, press "Cancel" and open the lid and remove bay leaf and stir. Salt and pepper to taste.
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Notes
- The recipe as written makes a lot of soup. The amount of liquid does mean it takes longer to come to pressure, about 30 minutes. If cutting the recipe in half, it will come to pressure quicker.
- I’ve made this recipe with the potato and without. It's still absolutely amazing. This soup is perfect for freezing.
- I've made this recipe in the Instant Pot Pressure Cooker and the Ninja Foodi.
Carolyn says
Typo in the notes section. You say with or without tomato instead of potato.
Tanya says
Thanks, Carolyn, for catching that. I must have had tomatoes on my mind. It's been updated 🙂
Debbie says
Do you add the potatoes at the same time as the mixed vegetables? I did not see you mention when to add the potato.
Tanya says
Hi Debbie, I add it after I sauté the onions and celery.
Debbie says
@Tanya, thanks!
Diane Craig says
This soup is outstanding! Love the kick you get from the V8 juice and the hot sauce. I gave some to my sister and she's begging for more! Thank you Tanya, for the wonderful recipe.
Lisa says
We are not fans of Thyme. Will it make a difference if I leave it out? Thanks.
Tanya says
Hi Lisa, nope, it's fine without it.
Lisa says
@Tanya, Thank you!
Sue says
I have been basically making this vegetable soup recipe on my stovetop for quite a while. I even discovered on my own throwing in the the V8 - it really makes a difference. I would like to recommend Contadina diced tomatoes because they are nice big chunks not the little tiny dives in other brands
Tanya says
Thanks for the suggestion Sue! I'll keep an eye out for that brand. I agree, the V8 really ups the flavor.
Diane Craig says
I just tried this soup and it's very good! I've struggled with how to do a good job of seasoning soups in the past. Never thought to try V8 and hot sauce. It's a tasty combination!
Kimberly says
If I want to make this into a freezer meal, do I just put all ingredients together and freeze? How long would it cook in the instant pot from frozen? Thank you!
Amy says
This was delicious! I doubled the recipe and added a can of black eyed peas. I didn’t have bay leaf, so I just left it out.
I added 5 minutes on to V the cooking time and did a 20 minute npr.
Allen says
I made this just now and found it quite tasty. Will save the recipe and make it again. I liked the use of frozen vegetables because of its convenience. I ate two bowls and have at least that much left over to eat later. The only extra thing I added was a small dash of cayenne pepper to each bowl since I like even more spicy heat added to the hot sauce. Thanks for posting this recipe.
Tanya says
Thank you Allen, so glad you liked the recipe 🙂
Jasmine says
Made this today and it was great! My husband even went back for seconds. Hopefully it'll help me start feeling better too, trying to beat a cold.
Tanya says
I hope you feel better! So glad you enjoyed the soup recipe 🙂
Viki says
What would you suggest in place of V8 juice?
Tanya says
Hi Vicki, V8 juice is pretty much tomato juice flavored with other veggies like celery, spinach, and some Worchestire sauce. I'd play around with the seasonings or make your own V8 juice. https://www.thekitchn.com/recipe-homemade-v8-juice-recipes-from-the-kitchn-206714
Laura says
I made this today and it is the best veggie soup I have ever made! thank you for the recipe!
Will says
Hi Tanya,
What's your reaction to adding some canned chickpeas to this?
Tanya says
Hi Will, I think that's a great idea, especially for the added protein. I'd drain the chickpeas before adding though and add them in along with the rest of the ingredients.