Instant Pot Vegetable Soup

instant pot vegetable soup in bowls with cornbread wedges

The Spruce / Diana Rattray

Prep: 20 mins
Cook: 8 mins
Pressure Build/Release: 30 mins
Total: 58 mins
Servings: 8 servings
Yield: 8 bowls
Nutrition Facts (per serving)
122 Calories
3g Fat
21g Carbs
6g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 122
% Daily Value*
Total Fat 3g 3%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 611mg 27%
Total Carbohydrate 21g 8%
Dietary Fiber 7g 24%
Total Sugars 8g
Protein 6g
Vitamin C 62mg 310%
Calcium 152mg 12%
Iron 3mg 18%
Potassium 737mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Instant Pot vegetable soup is a healthy vegetarian meal that's easy enough for any night of the week. The recipe is versatile and open to many variations. Instead of spinach, add some thawed frozen peas or green beans just before the soup is ready. Or double up on the beans for more protein. Another way to add protein is with cheese—garnish servings with your favorite shredded cheese.

If you happen to be feeling omnivorous, you can add some meat to the soup. Sauté some bacon, ham, ground beef, or sliced sausage along with the onion, or replace the vegetable broth with chicken stock and add some diced cooked chicken with the beans.

If you know you have a busy day ahead, you can do most of the prep work ahead of time. All of the vegetables can be chopped and minced earlier in the day or the day before. Store them in containers in the fridge until you're ready to cook. The soup is also great the next day or frozen for the future.

Vegetable soup is lovely with crusty French bread or serve it with wedges of freshly baked cornbread. If you're watching your carbs, try this keto variation. The texture and flavor are surprisingly similar to the real thing!


  • 1 tablespoon olive oil

  • 1 medium onion, chopped

  • 2 celery ribs, sliced

  • 1 red bell pepper, chopped

  • 4 garlic cloves, minced

  • 3 cups cabbage, chopped

  • 3 carrots, sliced into 1/4-inch thick slices

  • 1 (14 1/2-ounce) can diced tomatoes

  • 3 tablespoons tomato paste

  • 4 cups vegetable broth

  • 1 leaf bay leaf

  • 1 teaspoon Italian seasoning

  • 1/2 teaspoon kosher salt, or to taste

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon crushed red pepper flakes

  • 1 (15-ounce) can kidney beans, drained and rinsed

  • 2 cups spinach, chopped

  • 2 tablespoons parsley, chopped

Steps to Make It

  1. Gather the ingredients.

    ingredients for instant pot vegetable soup
    The Spruce / Diana Rattray
  2. Select the Instant Pot sauté function and add the olive oil to the inner pot. When the display reads "hot," add the onion, celery, bell pepper, and garlic.

    the instant pot display reads hot
    The Spruce / Diana Rattray
  3. Sauté the vegetable mixture for 3 minutes, stirring frequently. 

    saute the onions, peppers, and celery
    The Spruce / Diana Rattray
  4. Cancel the sauté function and add the cabbage, carrots, tomatoes, tomato paste, vegetable broth, bay leaf, Italian seasoning, salt, black pepper, and crushed red pepper flakes. Stir and scrape the bottom to loosen any browned bits.

    adding the broth and vegetables to the instant pot
    The Spruce / Diana Rattray
  5. Secure the lid and make sure the valve is in the sealing position. Choose the pressure cook or manual button, high pressure, and set the timer for 5 minutes. When the time is up, let the pressure come down naturally for 15 minutes, and then move the valve to the venting position to release the remaining pressure. 

    closeup of instant pot lid and valve
    The Spruce / Diana Rattray
  6. Cancel the keep warm setting and choose the sauté button. Add the beans, spinach, and parsley and continue cooking for 2 to 3 minutes, or until hot.

    instant pot vegetable soup with beans
    The Spruce / Diana Rattray
  7. Garnish the vegetable soup with extra parsley and serve with crusty rolls or cornbread.

    bowls of vegetable soup with cornbread
    The Spruce / Diana Rattray


  • If the recipe makes too much for your family, you'll be happy to know that the soup freezes beautifully. Just let the leftovers cool down and pack it into freezer bags or airtight containers. Defrost the soup in the refrigerator or use your microwave's defrost setting. Reheat it in the Instant Pot or on the stovetop.