Skip to Content

Hearty Instant Pot Vegetable Soup

Sharing is caring!

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. 

spoon holding vegetable soup over bowl with vegetable soup

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks 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.

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.

celery, onions, and potato in instant pot insert

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.

tomatoes in instant pot with basil and thyme on top.

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. 

Vegetable soup on a ladle over Instant Pot filled with vegetable soup

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.

Print Pin
5 from 2 votes

Hearty Instant Pot Vegetable Soup

This Instant Pot Vegetable Soup is a healthy and easy Vegetarian recipe that your family will love. Using frozen vegetable mix makes this recipe a little easier rather than chopping all the vegetables.
Course Soup
Cuisine American
Keyword instant pot vegetable soup, pressure cooker vegetable soup
Prep Time 5 minutes
Cook Time 5 minutes
Come to Pressure & Natural Release 40 minutes
Total Time 50 minutes
Servings 8 people
Calories 74.96kcal
Author Tanya

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 tsp hot sauce
  • 1 28 oz can diced tomatoes undrained
  • 2 bay leaves
  • 1 tsp 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.

Suggested Tools

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 tomato and without. Still absolutely amazing. This soup is perfect for freezing.
  • I’ve made this recipe in the Instant Pot Pressure Cooker and the Ninja Foodi. 

Nutrition

Calories: 74.96kcal | Carbohydrates: 16.49g | Protein: 2.88g | Fat: 0.35g | Saturated Fat: 0.07g | Sodium: 605.61mg | Potassium: 310.05mg | Fiber: 3.14g | Sugar: 2.52g | Vitamin A: 3129.45IU | Vitamin C: 9.18mg | Calcium: 23.16mg | Iron: 0.95mg
Subscribe to my YouTubeSubscribe to my YouTube Channel for full length recipe videos. Click the bell icon to be notified when I upload a new video.
Tried this recipe? Share on InstagramMention @Myforkinglife or tag #myforkinglife!
Instant Pot Course for Beginners?Check out Be the Boss of Your Instant Pot Video Course !
Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.
Previous
Roasted Air Fryer Turkey Breast (Bone-In or Boneless)
Next
Moist Chocolate Cola Cake
Recipe Rating




Allen

Saturday 11th of July 2020

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

Sunday 12th of July 2020

Thank you Allen, so glad you liked the recipe :)

Jasmine

Friday 3rd of April 2020

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

Saturday 4th of April 2020

I hope you feel better! So glad you enjoyed the soup recipe :)

Viki

Monday 16th of March 2020

What would you suggest in place of V8 juice?

Tanya

Monday 16th of March 2020

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

Saturday 25th of January 2020

I made this today and it is the best veggie soup I have ever made! thank you for the recipe!

Will

Tuesday 26th of November 2019

Hi Tanya, What's your reaction to adding some canned chickpeas to this?

Tanya

Tuesday 26th of November 2019

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.

Sharing is caring!