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This Instant Pot vegetable soup is a hearty meal for cold winter nights! With a bag of frozen mixed veggies, this soup comes together in less than 30 minutes!

Instant Pot Vegetable Soup

This light, yet hearty electric pressure cooker vegetable soup is a perfect for a meatless Monday meal.

Ingredients

  • 2 (12 oz.) bags frozen mixed vegetables, Note 1
  • ½ cup chopped onion, (1 medium sized onion or ½ of a large onion)
  • 1 teaspoon minced garlic, (4 fat cloves)
  • 1 cup cubed russet potatoes, (1 large or 2 small potatoes)
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 1 can (14 oz.) diced tomatoes
  • 4 cups vegetable broth
  • 2 tablespoons olive oil

Instructions

  • Set the Instant Pot on ‘Sauté’ mode. Add olive oil and let the pot heat up for 2 minutes.
  • Add onions and sauté for 3 minutes, or until the onions are translucent and the raw smell is gone.
  • Add minced garlic and sauté for another minute. Then add cubed potatoes and frozen mixed vegetables and mix well.
  • Next add can of diced tomatoes, followed by the dried herbs (oregano, basil, thyme, rosemary, and salt and pepper).
  • Finally, add vegetable broth and give everything a good mix.
  • Hit Cancel to turn off “Saute” function. Close the lid and make sure the valve is set to “sealing”.
  • Set the Instant Pot to Pressure Cook/Manual for 5 minutes. (NOTE: It took 10 minutes for my IP to come to pressure.)
  • Once the time is up, allow the pressure to release naturally for 10 minutes, and then carefully turn the valve to venting. Once the pin drops, carefully open the lid.
  • Taste for seasoning and salt or pepper to taste. Serve immediately with crusty bread.

Notes

Note 1: We used medley of carrots, green beans, peas and corn. You can use any  frozen vegetable mix that you prefer or might have on hand.
Note 2: If you like it spicy, add a 4 oz. can of green chili along with the diced tomatoes or add red pepper flakes while serving.

Nutrition Information

Calories: 133kcal, Carbohydrates: 17g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Sodium: 1672mg, Potassium: 395mg, Fiber: 2g, Sugar: 6g, Vitamin A: 656IU, Vitamin C: 14mg, Calcium: 53mg, Iron: 2mg
All images and text ©. Disclaimer: Nutritional information is estimate only. Read full disclosure here.
Continue Reading for additional tips and serving suggestions.

Make this pressure cooker vegetable soup for a great meatless Monday dinner or lunch option. Leftover soup is so good the next day, so be sure to make extra! Don’t forget your crusty bread!

Instant Pot Vegetable soup ingredients:

With a few pantry staples and your frozen veggie medley, dinner will be on the go in no time!

  • Frozen Mixed vegetables – Use what you have on hand. We used the frozen mixed vegetable medley with carrots, green beans, peas, and corn.
  • Russet potatoes – Starchy potatoes, like russets or Idaho potatoes, are ideal for this vegetable soup.
  • Canned tomatoes – I prefer plum tomatoes. However, you can totally use crushed, whole, or chopped. My preference is unsalted so I can control the flavor.
  • Vegetable stock – A high-quality vegetable stock (also known as vegetable broth) is essential for any soup recipe.

How do you make Instant Pot vegetable soup?

  1. Saute onions, in the Instant Pot on the ‘Sauté’ mode for a couple of minutes.
  2. Add garlic and saute, then add in the potatoes, frozen vegetables and mix well. Place the canned tomatoes and dried herbs into the mix.
  3. Add the vegetable broth and give everything a good mix. Set the Instant Pot to Pressure Cook/Manual for 5 minutes. (NOTE: It took 10 minutes for my IP to come to pressure.)
  4. Once complete, naturally release for 10 minutes and then turn the valve to venting and wait until the pin drops. Do a taste test and add more seasoning if required. Enjoy!

How can I add flavor to my vegetable soup?

You have two options. Add a 4 oz. can of green chili when you are adding in the diced tomatoes. Alternatively, add red pepper flakes while serving. But feel free to experiment!

What are the best vegetables to put in soup?

You can use whatever frozen vegetables you like in this soup. I like to use the frozen medley of carrots, green beans, peas, and corn.

Why is my vegetable soup bland?

Soup is usually bland if you haven’t added enough salt. Add salt first and if that doesn’t work add in 1 or 2 teaspoons of vinegar (any type you have!) or a drop of fresh citrus.

How to store vegetable soup leftovers:

Store the leftovers covered in the fridge for 2-3 days. You can also freeze the vegetable soup for up to 3 months in an airtight container.

Like most soups, it tastes even better the next day, making the leftovers a great lunch option.

I hope you love this recipe as much as I do! Let me know once you’ve tried it by leaving a comment below or sharing a photo and tagging @busy_cooks on Instagram!

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