When you want homemade soup but don't have hours to spare, the Instant Pot comes to the rescue. This Instant Pot Vegetable Soup delivers the deep, developed flavors of long-simmered soup in a fraction of the time. Pressure cooking infuses vegetables with broth quickly while keeping them perfectly tender. From start to finish, dinner is ready in 25 minutes.
Why This Recipe Works
Pressure cooking is transformative for soup. The sealed environment forces flavors into vegetables rather than having them slowly release into broth. The result is vegetables that taste deeply seasoned and broth that's rich and flavorful—all in minutes rather than hours.
Understanding Pressure Cooking
The total time includes sautéing, pressurizing, cooking, and releasing. While the cook time is only 8 minutes, the Instant Pot needs about 10 minutes to build pressure first. Quick release adds just a minute or two. Plan for 25-30 minutes total.
Step-by-Step Guide
Use the Sauté function to cook aromatics first—this builds a flavor base just like stovetop cooking. Add all vegetables, broth, and seasonings. Lock the lid and set to Pressure Cook (HIGH) for 8 minutes.
When cooking completes, use quick release to prevent overcooking. Carefully turn the valve and wait for steam to fully release before opening. Season to taste and serve immediately with fresh herbs.
Serving Suggestions
Serve with crusty bread or crackers. Top with Parmesan cheese for added richness. For a heartier meal, add crushed crackers to thicken the broth or serve over cooked pasta. Fresh basil or parsley adds brightness.
Variations to Try
- Italian: Add cannellini beans and use Italian seasoning blend
- With pasta: Add small pasta shapes with vegetables
- Creamy: Stir in heavy cream after pressure release
- With chicken: Add cubed chicken breast to sauté
Instant Pot Vegetable Soup
Nutrition (per serving)
Ingredients
Instructions
- Sauté aromatics. Set Instant Pot to Sauté mode. Add olive oil, onion, and garlic. Cook 3 minutes until fragrant. Press Cancel.
- Add all ingredients. Add carrots, celery, potatoes, tomatoes, broth, green beans, thyme, oregano, and bay leaf. Stir to combine.
- Pressure cook. Lock the lid, set valve to Sealing. Set to Pressure Cook (HIGH) for 8 minutes. Allow pressure to build—about 10 minutes.
- Release pressure. Quick release pressure. Remove bay leaf and season with salt and pepper.
- Serve. Ladle into bowls and garnish with fresh basil.
Recipe Notes
- Total time includes 10 minutes to build pressure
- Use quick release to prevent overcooking vegetables
- Be careful of hot steam during release
Frequently Asked Questions
How long does the Instant Pot take to pressurize?
It typically takes 10-15 minutes for the Instant Pot to build pressure before cooking begins. This time varies based on the amount of liquid and starting temperature of ingredients.
Should I use quick release or natural release?
Quick release is best for this soup to prevent overcooking vegetables. Be careful—the steam is hot. Natural release takes 10-15 minutes and can make vegetables softer.
Can I add pasta or rice in the Instant Pot?
Add quick-cooking pasta (like small shells) with the vegetables. For rice, reduce cooking time to 4 minutes high pressure. Both absorb liquid, so add extra broth.
What's the minimum liquid needed?
The Instant Pot requires at least 1 cup of liquid to build pressure. This recipe uses 6 cups, which is plenty. Never pressure cook without adequate liquid.
Can I use frozen vegetables?
Yes! Add frozen vegetables without thawing. They'll add 1-2 minutes to pressurizing time but cook perfectly. Frozen vegetables are actually ideal for pressure cooking.