Best 6 Instant Pot Vegetable Soup Recipes

Indulge in a symphony of flavors with our Instant Pot vegetable soup, a culinary masterpiece that embodies the essence of wholesome goodness. This delectable soup is not just a meal; it's an experience that nourishes your body and soul. With its vibrant array of fresh vegetables, aromatic herbs, and a rich, flavorful broth, this soup promises a delightful journey for your taste buds. Whether you're a vegetarian seeking a hearty and satisfying meal or a meat-lover looking for a lighter, healthier option, this soup caters to all preferences. Dive into the goodness of carrots, celery, onions, and a medley of other vegetables, all simmered to perfection in a savory broth infused with garlic, thyme, and bay leaves. And for those who prefer a touch of indulgence, a dollop of sour cream or a sprinkle of grated Parmesan cheese adds an extra layer of richness. With variations like a creamy version and a slow-cooker adaptation, this recipe collection offers something for every palate. So, gather your ingredients, embrace the magic of the Instant Pot, and prepare to relish a truly extraordinary culinary creation.

Recipes featured in the article:

1. Instant Pot Vegetable Soup (Main Recipe): This classic vegetable soup is a symphony of flavors, featuring a vibrant medley of fresh vegetables simmered in a savory broth.

2. Creamy Instant Pot Vegetable Soup: For those who love a velvety smooth texture, this creamy variation incorporates a luscious blend of heavy cream and cream cheese, creating a delightfully rich and indulgent soup.

3. Slow Cooker Vegetable Soup: For those who prefer a hands-off approach, this slow-cooker adaptation allows you to savor the same delicious flavors with minimal effort. Simply toss the ingredients into your slow cooker, set it on low, and let the magic happen.

Here are our top 6 tried and tested recipes!

INSTANT POT® VEGAN VEGETABLE AND BARLEY SOUP

Instant Pot® Vegan Vegetable and Barley Soup image

Barley, zucchinis, carrots, tomatoes, and corn combine to make this hearty, versatile, filling vegan soup that is just so easy to make in your Instant Pot®.

Provided by Fioa

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

2 quarts vegetable broth
1 cup uncooked barley
1 (14.5 ounce) can canned diced tomatoes
2 carrots, chopped
2 stalks celery, chopped
1 zucchini, chopped
1 onion, chopped
1 cup frozen corn kernels
2 bay leaves
1 teaspoon salt
1 teaspoon white sugar
½ teaspoon ground black pepper
½ teaspoon garlic powder

Steps:

Combine vegetable broth, barley, tomatoes, carrots, celery, zucchini, onion, corn, bay leaves, salt, sugar, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Nutrition Facts : Calories 208.6 calories, Carbohydrate 43.2 g, Fat 1.8 g, Fiber 9.1 g, Protein 7.3 g, SaturatedFat 0.2 g, Sodium 1116.5 mg, Sugar 9.7 g

INSTANT POT® VEGETABLE SOUP

Instant Pot® Vegetable Soup image

Vegan, paleo, and pegan-friendly vegetable soup made in an Instant Pot®!

Provided by Chuck Minor

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
2 medium carrots - peeled, halved lengthwise, and sliced
2 stalks celery, sliced
1 brown onion, diced
¼ teaspoon salt
4 cloves garlic, diced
½ red chile pepper, sliced
1 pound Yukon gold potatoes, scrubbed and quartered
1 (28 ounce) can fire-roasted diced tomatoes
1 bunch kale, stemmed and coarsely chopped
1 small zucchini, diced
4 cups vegetable broth
1 bay leaf
1 teaspoon lemon zest, or to taste
1 teaspoon chopped fresh parsley, or to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
Pour olive oil into the hot cooker and add carrots, celery, onion, and salt. Cook and stir for 2 minutes. Stir in garlic and red chile pepper; saute for 2 minutes. Add potatoes, tomatoes, kale, and zucchini. Pour in vegetable broth, add bay leaf, and stir to combine. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes more. Unlock and remove the lid. Serve soup in bowls and top with lemon zest and parsley.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 59.2 g, Fat 5 g, Fiber 9.3 g, Protein 10.4 g, SaturatedFat 0.7 g, Sodium 1229.7 mg, Sugar 12.8 g

INSTANT POT® VENISON AND VEGETABLE SOUP

Instant Pot® Venison and Vegetable Soup image

Those living with a hunter are all too familiar with those little white rolls of ground venison taking space up in the freezer. While it sure is handy to have on hand, it does take planning ahead to defrost them from their brick-hard frozen state. Multi-pressure cooker to the rescue! You can have a big pot of vegetable soup from frozen to finish and on your table in just over an hour.

Provided by Soup Loving Nicole

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 15

Ingredients

1 ½ pounds frozen ground venison
1 ½ cups water
1 (28 ounce) can crushed tomatoes
4 cups beef broth
2 cups cubed potatoes
2 carrots, sliced
2 ribs celery, sliced
1 medium onion, chopped
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
2 teaspoons Italian seasoning
1 cup frozen corn
½ cup frozen peas
½ cup frozen green beans
salt and ground black pepper to taste

Steps:

Place frozen venison and water into a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 5 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, for exactly 1 minute. Unlock and remove the lid.
Break up any large chunks of meat, drain in a colander, and return to the pot. Add crushed tomatoes, beef broth, potatoes, carrots, celery, onion, Worcestershire sauce, garlic, and Italian seasoning. Close and lock the lid and select high pressure again; set timer for 15 minutes. Allow 10 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, for exactly 5 minutes. Unlock and remove the lid.
Stir in frozen corn, peas, and green beans. Put the lid back on for 4 minutes until frozen vegetables have cooked.
Ladle into bowls and season with salt and pepper.

Nutrition Facts : Calories 191.6 calories, Carbohydrate 20.9 g, Cholesterol 64.2 mg, Fat 2.6 g, Fiber 4 g, Protein 22 g, SaturatedFat 0.9 g, Sodium 634.9 mg, Sugar 5.8 g

INSTANT POT® LENTIL VEGETABLE SOUP

Instant Pot® Lentil Vegetable Soup image

Warm and healthy one-pot dish cooked in an Instant Pot®.

Provided by peloquinswife

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 15

Ingredients

1 teaspoon vegetable oil
1 large onion, chopped
1 red bell pepper, chopped
1 carrot, chopped
3 cloves garlic, minced
4 (14.5 ounce) cans chicken broth
1 pound lentils, rinsed and drained
2 medium zucchini, chopped
1 small eggplant, peeled and chopped
1 (14 ounce) can diced tomatoes with juice
1 tablespoon dried parsley
2 teaspoons ground cumin
1 teaspoon salt
2 teaspoons lemon zest
1 tablespoon lemon juice

Steps:

Place oil in a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion, bell pepper, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 1 minute. Cancel Saute function.
Add chicken broth, lentils, zucchini, eggplant, diced tomatoes with juice, parsley, cumin, and salt to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in lemon juice and zest.

Nutrition Facts : Calories 267.9 calories, Carbohydrate 45.2 g, Cholesterol 4.5 mg, Fat 2 g, Fiber 20.8 g, Protein 17.6 g, SaturatedFat 0.2 g, Sodium 1257.2 mg, Sugar 7 g

INSTANT POT LENTIL VEGETABLE SOUP

Instant Pot Lentil Vegetable Soup image

A simple yet hearty lentil soup that's far from boring-tasting. Green lentils, thyme, cumin, carrots, celery + a good simmer in the Instant Pot = winter weeknight heaven.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 15

Ingredients

1 tablespoons olive oil
1 large yellow onion (diced)
2 medium carrots (diced) (about 1 cup)
2 stalks celery (chopped) (about 3/4 cup)
4 medium cloves garlic (minced) (about 1 tablespoon)
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1 teaspoon kosher salt or sea salt (plus more to taste)
1/4 teaspoon ground black pepper (plus more to taste)
4 cups low-sodium vegetable broth
1 cup green lentils (rinsed*)
2 tablespoon tomato paste
1 bay leaf
1 tablespoon red wine vinegar
Chopped parsley and extra-virgin olive oil for garnish (optional)

Steps:

Set Instant Pot to saute. Add olive oil. When warm, add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8 minutes. Add the garlic, thyme, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, for one more minute. Add the vegetable broth, lentils, tomato paste, and bay leaf. Stir to combine.
Place lid on Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button (or "Pressure Cook" button on newer models) and set the timer for 30 minutes.
The Instant Pot will warm up for a few minutes and then begin cooking. After the time is up, quick-release by flipping the valve to "venting," being careful to avoid any steam burns.
When the venting is complete, remove the lid of the Instant Pot.
Remove the bay leaf. Stir in the vinegar. Taste and add more salt and pepper if desired.
Serve topped with minced parsley and a drizzle of good extra-virgin olive oil if desired. An extra turn of freshly ground pepper doesn't hurt either!

INSTANT POT ALPHABET VEGETABLE SOUP

Instant Pot Alphabet Vegetable Soup image

This soup is really simple to make. I use it as a side dish for sandwiches often times as we don't eat nearly as many French Fries or Potato Chips these days as we did in our younger years, lol! To make this a main dish, add leftover cooked meat to the pot or a half cup dry beans of choice.

Provided by Amy H.

Categories Vegetable Soup

Time 35m

Number Of Ingredients 11

Ingredients

1 pkg knorr vegetable soup mix
1 box (32 oz.) chicken broth (vegetable broth to make vegetarian)
1 can(s) (6 oz.) tomato paste
1 c frozen corn
3 medium carrots, peeled & sliced
2 stalk(s) celery, finely diced
1 1/2 c fresh green beans or 1 can
additional fresh vegetables of your choice (whatever's handy that you need to use up, add more broth if needed)
1/2 c alphabet noodles, uncooked
salt & pepper to taste
fresh parsley (optional)

Steps:

1. Add the chicken or vegetable broth, tomato paste, vegetable soup packet, and all vegetables to Instant pot and cook on high pressure for 3 minutes.
2. Seal lid, make sure valve is set to sealing
3. Use quick release valve to release steam.
4. Remove lid. Salt & Pepper Soup to taste.
5. Ladle into soup bowls and sprinkle with Fresh parsley and a Tbsp Parmesan or Asiago cheese

Tips:

Use a variety of vegetables. This will give your soup a more complex flavor and texture. Some good options include carrots, celery, onions, potatoes, green beans, peas, and corn.
Don't overcook the vegetables. You want them to be tender, but not mushy. Cooking them for too long will also make them lose their nutrients.
Add some herbs and spices. This will help to enhance the flavor of the soup. Some good options include thyme, rosemary, basil, oregano, garlic powder, and onion powder.
Use a good quality broth. This will make a big difference in the flavor of the soup. If you don't have any homemade broth, you can use a store-bought broth or bouillon cubes.
Let the soup simmer for a while. This will help to develop the flavors and make the soup more flavorful.

Conclusion:

Instant Pot vegetable soup is a delicious, healthy, and easy-to-make meal. It's perfect for a quick lunch or dinner, and it's also a great way to use up leftover vegetables. With a few simple tips, you can make a delicious and nutritious soup that your whole family will enjoy.