When you need an easy, light lunch, this Instant Pot Vegetable Soup recipe is ideal! Packed with veggies and and herb-flavored broth, the flavors hit all the right notes. Don’t have an Instant Pot? Not problem! Stovetop instructions are also included.
This Instant Pot vegetable soup recipe is a fantastic option for light lunches throughout the week. Or pair it with a Hummus Avocado Sandwich or Black Bean Wraps for a heartier meal.
To keep the prep time a minimum, I used a frozen vegetable mix, which I typically keep stocked in our freezer for quick meals.
The stovetop works just as well for making this soup (the instructions are included below), but the Instant Pot is even more hands off. Sauté the onion and garlic, then throw in the rest of the ingredients. Let the pressure cooker do its thing.
So quick and easy!
This is a great soup to keep on hand for light lunches. If you want to add some protein, throw in some beans, lentils or cooked chicken. Either poached chicken or shredded chicken work well.
💙 What’s to love about (keyword):
▪️ HEALTHY: Packed with fiber and nutrients and low in fat.
▪️ GREAT FOR MEAL PREP: Make a batch to have on hand for lunches throughout the week. Serve with a sandwich for a heartier meal.
▪️ SO EASY! Once the onions are sautéed, throw the rest of the ingredients into the Instant Pot, set the time and let it cook.
KEEP IN TOUCH
and receive recipes straight to your inbox!
Ingredients for Instant Pot Vegetable Soup recipe
- VEGETABLES: I relied on the convenience of frozen vegetables for this recipe. I used one package of mixed vegetables that included peas, carrots, corn and green beans, plus an extra package of green beans.
- AROMATICS: Use one yellow onion and several cloves of garlic.
- OLIVE OIL: A couple of teaspoons for sautéing the onion and garlic.
- HERBS: Dried oregano and dried thyme.
- TOMATOES: One can of petite diced tomatoes.
- BROTH: Use your favorite homemade or store-bought vegetable broth.
- SEASONING: Season to taste with salt and ground black pepper.
See recipe card below for full ingredients list & recipe directions.
Substitutions and Additions
▪️ VEGETABLES: Feel free to play around with other frozen vegetables, such as zucchini, cauliflower and potatoes.
▪️ BROTH: Use chicken broth if preferred. However, the soup will no longer be vegetarian or vegan.
▪️ HERBS: Dried rosemary or Italian seasoning also work well in this soup.
▪️ PROTEIN: If you want to add some protein, throw in some beans, lentils or cooked chicken. Either poached chicken or shredded chicken work well.
▪️ GRAINS: Stir in some cooked grains at the end. I keep cooked whole grains in the freezer for this reason! Cook up batches once a month and stash them in portion-sized packages in the freezer. See Instant Pot Quinoa, Instant Farro and Instant Pot Sorghum.
How to make Vegetable Soup
Vegetable Soup (Instant Pot instructions)
SAUTÉ: Set your Instant Pot to the SAUTÉ mode, then drizzle in a little olive oil. Add the onion and cook, stirring occasionally, until the onion softens. That should takea bout 5 minutes. Add the garlic, oregano and thyme. Cook for 1 minute.
ADD THE REST: Add all of the frozen vegetables, along with the veggie broth, canned tomatoes, salt and pepper. Give it a stir.
COOK: Put the lid on your Instant Pot, turning the steam valve to SEAL. Close the lid and use either the MANUAL or PRESSURE COOK button (depending on which Instant Pot you have). Set the time to 4 minutes.
RELEASE PRESSURE: Allow the pressure to release naturally for 5 minutes, then use the quick release valve to release the rest of the pressure/steam. Once the pressure button drops, carefully remove the lid.
SEASON AND SERVE: Stir in the parsley, then give the soup a taste. Add more salt and pepper, if desired.
Vegetable Soup (Stovetop instructions)
SAUTÉ: Heat a large saucepan over medium heat. My favorite pot to use for soups is an enameled cast-iron saucepan like this one. Add the chopped onion and cook, stirring occasionally, until the onion is translucent. Stir in the garlic, oregano and thyme. Cook for 1 minute.
ADD THE REST: Pour in the vegetable broth, canned diced tomatoes, frozen vegetables, salt and pepper.
COOK: Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes. Give it a stir occasionally.
SEASON AND SERVE: Remove the soup from the heat and stir in the parsley. Taste the soup and adjust the seasonings as needed. Serve it up!
Storage, Freezing and Reheating Tips:
This recipe yields about 8 cups of soup, making it ideal for meal prep. Portion it out for the week’s lunches.
REFRIGERATOR: Cool the soup completely, then transfer to airtight containers. Store in the refrigerator for 3 to 5 days.
FREEZER: Cool the soup, then transfer to freezer-safe airtight containers or ziplock freezer bags. Store in the freezer for up to 3 months.
REHEAT: Reheat the soup on the stovetop or in the microwave until hot.
Other Vegetarian Recipes You’ll Love
If you make this recipe, please let me know! Leave a star rating ⭐️⭐️⭐️⭐️⭐️ and comment underneath the recipe card below. Thank you!
Instant Pot Vegetable Soup Recipe
When you need an easy, light lunch, this Instant Pot Vegetable Soup works perfectly! Stovetop instructions also included.
Servings: 6 Servings
Calories: 102.2kcal
Prevent your screen from going dark
Instructions
For the Instant Pot:
-
Set Instant Pot to the SAUTÉ setting. Add the olive oil and allow to heat for 1 minute. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, oregano and thyme, and cook for 1 minute.
-
Add the frozen mix vegetables, frozen green beans, petite diced tomatoes, vegetable broth, salt and pepper, and stir to combine.
-
Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the MANUAL or PRESSURE COOK setting (depending on the Instant Pot you have). Set the time to 4 minutes.
-
Once the time is expired, wait for 5 minutes, then carefully use the quick release valve to release the steam. Stir in the parsley. Season to taste. Serve.
For The Stovetop:
-
Heat the olive oil in a large saucepan set over medium heat. Add the onions and cook until tender, about 5 minutes. Stir in the garlic, oregano and thyme, and cook for 1 minute.
-
Add the frozen vegetables, vegetable broth, crushed tomatoes, salt and pepper, and stir to combine.
-
Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
-
Stir in the parsley. Season to taste with salt and pepper. Serve.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1.33Cups | Calories: 102.2kcal | Carbohydrates: 18.5g | Protein: 3.3g | Fat: 1.9g | Saturated Fat: 0.3g | Sodium: 593.3mg | Fiber: 4.6g | Sugar: 5.2g
Tried this recipe?If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.
This post was first published on January 16, 2017 and updated on February 21, 2023.
Disclosure: This post is sponsored by Kroger as part of the 28 Days to a Healthier New You challenge. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
