A cozy, nourishing bowl of Instant Pot Vegetable Soup that’s healthy, vegan, gluten-free, and ready in under 30 minutes—no fuss, all comfort.
Soup season calls for something quick, veggie-packed, and wildly satisfying. Instant Pot Vegetable Soup is my go-to one-pot marvel when chilly winds nip at the window—and honestly, who doesn’t love a bowl that practically makes itself? Using your trusty Instant Pot Duo (or any pressure cooker), you’ll toss in seasonal veggies, broth, and herbs, then let steam pressure work its magic. This homemade, nourishing soup is naturally vegan and gluten-free, easy enough for busy weeknights yet comforting like a warm hug. I first whipped up this recipe on a frosty November evening, inspired by farmers’ market carrots and a craving for something light but filling. Let me explain why this recipe deserves a spot in your weekly rotation.
Why You’ll Love This Recipe
- No oven needed—everything cooks in one pot for easy cleanup.
- Ready in under 30 minutes, from chop to bowl.
- Vegan and gluten-free—perfect for diverse diets.
- Customizable: swap in your favorite seasonal vegetables.
- Low-calorie but packed with fiber and plant-based protein.
- Ideal for meal prep—makes enough to freeze for later.
- Comforting and light, balancing nourishing veggies with aromatic herbs.
- Uses pantry staples like canned tomatoes and broth—no special runs required.
Ingredients
- 2 tablespoons olive oil (extra-virgin, like California Grove)
- 1 medium yellow onion, diced (about 1 cup)
- 2 celery stalks, sliced
- 3 carrots, peeled and chopped (about 1½ cups)
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika (for subtle warmth)
- Salt and black pepper, to taste
- 1 (14.5-ounce) can diced tomatoes (no salt added works well)
- 4 cups low-sodium vegetable broth (Swanson or homemade)
- 1 (15-ounce) can cannellini beans, drained and rinsed (or chickpeas)
- 2 cups chopped green beans or zucchini (fresh or frozen)
- 2 cups fresh spinach or kale, roughly chopped
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
Directions
- Press the Sauté button on your Instant Pot. Heat olive oil, then add onions, celery, and carrots—stirring until onions turn translucent (about 3–4 minutes). Pro tip: scraping up browned bits intensifies flavor.
- Add red bell pepper and garlic. Sauté for another minute until fragrant; you’ll catch that garlicky aroma teasing your nose.
- Stir in thyme, oregano, smoked paprika, salt, and pepper. Let herbs bloom for 30 seconds, coating veggies in that aromatic goodness.
- Pour in diced tomatoes (including juices) and vegetable broth, scraping any browned bits from the bottom—no burn warnings, please!
- Lock the lid, set valve to sealing, and select Pressure Cook (High) for 5 minutes. While it builds pressure, tidy up your chopping board—that’s multitasking at its finest.
- Once the cook cycle ends, let it naturally release for 5 minutes (this pause deepens flavor), then carefully switch to quick release to vent remaining steam.
- Open lid, stir in beans, green beans (or zucchini), and spinach (or kale). The residual heat wilts the greens perfectly—no extra cook time needed.
- Taste and adjust seasoning—maybe a pinch more salt or a crack of black pepper. Stir in fresh parsley just before serving for a bright, herbal kick.
Servings & Timing
- Makes 6 generous servings (about 1½ cups each)
- Prep Time: 15 minutes (chop, measure, and sauté)
- Rest Time: 5 minutes (natural pressure release)
- Cook Time: 10 minutes under pressure
- Total Time: 30 minutes from start to steamy bowls
Variations
- Spicy Kick: Add a diced jalapeño when sautéing for extra heat.
- Grain Boost: Stir in ½ cup cooked quinoa or farro after cooking.
- Root Veggies: Swap zucchini for diced sweet potatoes for fall flair.
- Creamy Twist: Blend half the soup with an immersion blender for a velvety texture.
- Italian Flair: Use Italian seasoning and finish with a drizzle of olive oil and parmesan.
- Asian-Inspired: Replace oregano with ginger and soy sauce—garnish with cilantro.
Storage & Reheating
This soup keeps beautifully. Store in airtight containers:
- Refrigerator: up to 4 days. Just heat on the stovetop or microwave for 2–3 minutes, stirring halfway.
- Freezer: up to 3 months. Thaw overnight in fridge and reheat slowly on low to preserve texture.
- Make-Ahead Tip: Freeze individual portions for quick lunches—you’ll thank yourself on busy mornings.
Notes
When I first tested this, I dumped everything in at once—and guess what? The green beans got a little too soft. Now I add them at the end for bright color and snap. If you prefer a thicker broth, stir in a teaspoon of cornstarch mixed with cold water after pressure cooking. For richer flavor, use homemade broth or add a Parmesan rind during cooking, then fish it out before serving. A squeeze of lemon juice at the end always lifts those deep, savory notes—trust me.
FAQs
- Can I use frozen veggies? Absolutely—you can toss in frozen peas, corn, or mixed veggies, but skip quick-release to avoid splatters; let it natural-release for a bit.
- What if I don’t have an Instant Pot? No problem—sauté veggies in a heavy pot, then simmer, covered, for 20–25 minutes until tender.
- How can I make it heartier? Beans, lentils, or cooked barley do the trick—just add them before pressure cooking.
- Is it spicy? Not by default, but you can easily ramp it up with chili flakes or hot sauce.
- Why does my soup taste watery? Try sautéing longer for deeper color, or add a splash of tomato paste when you add broth.
- Can I meal-prep this? Definitely—portion into jars or containers and grab for lunches all week.
- How do I keep the greens vibrant? Stir them in at the very end—overcooked spinach turns murky fast.
- Is this recipe kid-friendly? Yes—just omit the paprika or jalapeño until after serving if little ones prefer mild flavors.
Conclusion
Instant Pot Vegetable Soup is the ultimate one-pot, quick, healthy comfort food that fits any lifestyle—weeknight dinners, meal prep, or simply when you need a little warmth. Give it a whirl, share your tweaks below, and don’t forget to explore more nourishing recipes like my [Instant Pot Lentil Stew] for soul-soothing bowls all year round. Enjoy every spoonful!
Instant Pot Vegetable Soup
Ingredients
- 2 tablespoons olive oil (extra-virgin) like California Grove
- 1 medium yellow onion diced (about 1 cup)
- 2 cups celery stalks sliced
- 3 carrots peeled and chopped (about 1½ cups)
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika (for subtle warmth)
- Salt and black pepper to taste
- 1 (14.5-ounce) can diced tomatoes (no salt added works well)
- 4 cups low-sodium vegetable broth (Swanson or homemade)
- 1 (15-ounce) can cannellini beans drained and rinsed (or chickpeas)
- 2 cups green beans or zucchini (fresh or frozen)
- 2 cups fresh spinach or kale roughly chopped
- 1 tablespoon fresh parsley chopped (plus extra for garnish)
Instructions
- Press the Sauté button on your Instant Pot. Heat olive oil, then add onions, celery, and carrots, stirring until onions turn translucent.
- Add red bell pepper, garlic, thyme, oregano, smoked paprika, salt, and pepper. Pour in diced tomatoes and vegetable broth, scraping any browned bits from the bottom.
- Lock the lid, set valve to sealing, and select Pressure Cook (High) for 5 minutes. Let it naturally release for 5 minutes, then quick release.
- Stir in beans, green beans (or zucchini), and spinach (or kale). Taste and adjust seasoning, then stir in fresh parsley before serving.
