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Instant Pot Vegetable Soup Recipe Guide Instant Pot Vegetable Soup Recipe Guide


Instant Pot Vegetable Soup Recipe Guide

Written by: Lucas Johnson

This Instant Pot Vegetable Soup is my go-to comfort food. It's packed with veggies, super easy to whip up, and incredibly cozy. Perfect for those chilly nights!

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Craving a warm and comforting bowl of soup? I've whipped up this hearty Instant Pot vegetable soup, loaded with fresh, healthy ingredients. It's a lifesaver on busy days, and the flavors get even better overnight. Imagine sizzling onions, carrots, celery, and zucchini, all swimming in savory vegetable broth, spiced just right with a touch of thyme. It's easy to make, incredibly nourishing, and sure to satisfy your hunger. Ready to dive in? Here's how to create this soup magic at home.

Ingredients for Instant Pot Vegetable Soup

  • Onion: Adds depth and flavor to the soup base, creating a savory foundation for the other vegetables to shine.
  • Carrots: Provide natural sweetness and a pop of color, adding a subtle earthy flavor to the soup.
  • Celery: Offers a refreshing crunch and a hint of bitterness, balancing the overall taste of the vegetable soup.
  • Zucchini: Brings a mild, delicate flavor and a soft texture, enhancing the overall freshness of the soup.
  • Diced tomatoes: Infuse the soup with a rich, tangy taste and a burst of acidity, adding complexity to the broth.
  • Vegetable broth: Serves as the flavorful liquid base, enhancing the taste of the vegetables and tying all the ingredients together.

Essential Tools for Making This Soup

  • Instant Pot: Efficiently cooks the soup under pressure, reducing cooking time and infusing flavors.
  • Chopping board: Provides a stable surface for safely chopping vegetables to the desired size for the soup.

Instant Pot Vegetable Soup Recipe Guide

This Instant Pot Vegetable Soup is a quick and easy recipe, perfect for a healthy and comforting meal. It's packed with fresh vegetables and ready in just 25 minutes!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Soup
Cuisine American
Servings 4 servings
Calories 120 kcal


  • Instant Pot


Main Ingredients

  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 1 zucchini, diced
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • to taste Salt and pepper


  • Set the Instant Pot to sauté mode and add some oil.
  • Sauté the onion, carrots, and celery until softened.
  • Add the zucchini, diced tomatoes, vegetable broth, and dried thyme.
  • Close the Instant Pot lid and set to high pressure for 5 minutes.
  • Quick release the pressure and season with salt and pepper.
  • Serve hot and enjoy!


This soup is perfect for a quick weeknight dinner and can be easily customized with your favorite vegetables.

Nutrition value:

Calories: 120kcalCarbohydrates: 25gProtein: 3gFat: 1gSodium: 800mgPotassium: 500mgFiber: 5gSugar: 10gVitamin A: 1000IUVitamin C: 30mgCalcium: 80mgIron: 2mg


Keyword Healthy, Instant Pot, Vegetable Soup
Tried this recipe?Let us know how it was!

Tips for Making Vegetable Soup Ahead of Time

Make Ahead Instructions

  • Prepare the vegetable soup as instructed.
  • Let it cool completely.
  • Store in an airtight container in the refrigerator for up to 3 days.

Freezing Instructions

  • Cool the soup completely.
  • Transfer to a freezer-safe container or bag.
  • Label with the date and store in the freezer for up to 3 months.

Adding a splash of balsamic vinegar to this vegetable soup just before serving can enhance the flavors and give it a subtle tangy kick.

Common Questions About This Instant Pot Soup Recipe

Can I add other vegetables to this instant pot vegetable soup?
Yes, feel free to customize the soup with your favorite vegetables like bell peppers, potatoes, or spinach.
How long can I store this vegetable soup in the fridge?
You can store the vegetable soup in the fridge for up to 3-4 days in an airtight container.
Can I freeze this instant pot vegetable soup?
Yes, you can freeze the vegetable soup in freezer-safe containers for up to 3 months.
Is it possible to make this soup in a slow cooker instead of an instant pot?
Absolutely, you can adapt this recipe for a slow cooker by adjusting the cooking time to low for 6-8 hours.
Can I use fresh herbs instead of dried thyme?
Yes, you can substitute dried thyme with fresh thyme, using about three times the amount of fresh herbs as dried.

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