This Instant Pot Vegetable Soup is a hearty and nutritious weeknight meal full of vegetables, tomatoes, and simple herbs and spices. Easy to make entirely in the pressure cooker and ready in 20 minutes! Stovetop instructions included.
This Instant Pot Vegetable Soup is a quick 20-minute meal that’s hearty and nutritious. Full of vegetables, tomatoes, and warm seasonings, this is a classic soup that’s sure to please anyone.
You’ll find a medley of vegetables here already, but you can mix and match the ingredients any way you like. Add vegan meat, beans, more fresh herbs, frozen vegetables, and anything else you like to personalize the recipe. It’s a classic Instant Pot vegan soup you can have lots of fun with.
The process is easy, too. Mix everything together, cook, and sit back while the Instant Pot does all the work! And if you love this vegan vegetable soup, you’ll be a fan of my Vegan Minestrone Soup and Vegan Italian Wedding Soup as well.
Jump to:
Ingredients and substitutions
Each bite of this vegan vegetable soup is hearty and comforting. It’s made with classic cozy soup ingredients, like:
- Onion and garlic - Sauteed onion and garlic start the soup with a savory baseline of flavor.
- Carrots and celery - These classic soup veggies are sauteed along with the onion and garlic.
- Vegetable broth - Use a quality boxed broth, organic veggie bouillon paste, or cubes with water. Vegan chicken broth is also fantastic (no chicken bouillon paste + water).
- Diced tomatoes - Regular tomatoes are acidic and slightly sweet, and fire roasted tomatoes will add a bit of heat. Use what you prefer!
- Tomato sauce - Pizza sauce will work just as well.
- Vegetables - The vegetable soup is jam-packed with cabbage, potatoes, and corn. Feel free to get creative and use the fresh or frozen vegetables you love!
- Herbs and seasonings - You need fresh parsley, Italian seasoning, fennel powder, celery salt, salt, and black pepper.
How to make Instant Pot vegetable soup
Step 1: Saute the aromatics. Heat some oil in the Instant Pot on Saute mode, then add the onions, carrots, celery, and garlic. Cook until they’re soft and fragrant.
Step 2: Cook. Cancel Saute mode and stir in the rest of the ingredients. Lock the lid in place and cook on High Pressure for 10 minutes.
Step 3: Finish, then serve. Once the time is up and all of the pressure has been released, take off the lid and stir in the rest of the parsley. Taste and add any salt or pepper as needed. Scoop into bowls, serve with homemade artisan bread and crackers, then enjoy!
Can you make it on the stove instead?
This recipe is easy to make both in the Instant Pot and on the stove. Find the stovetop directions in the Notes of the recipe card.
Variations
Get creative and customize the soup with more add-ins and flavor boosters:
- Mix up the veggies. Add ½ cup frozen or fresh chopped green beans or frozen green peas, stir in a handful of spinach at the end, swap the yellow potatoes for sweet potatoes or rutabaga/turnip, and if you don’t have cabbage, use chopped cauliflower instead.
- Add vegan meat. Saute pieces of vegan chicken, rehydrated soy curls, or marinated tofu with the onions and garlic at the beginning.
- Add beans. A can of red kidney beans or chickpeas will give the soup lots of protein.
- Play with the flavors. Amp up the flavor with a good pinch of garlic and/or onion powder.
- Noodle soup. Cook short pasta noodles or orzo pasta on the side if you’re craving vegan noodle soup. Store the extra noodles separately from the soup to prevent them from absorbing all of the liquid.
Serving suggestions
Fresh bread is a must! Serve each bowl of soup with slices of buttered artisan bread, dinner rolls, or breadsticks. Soup crackers are always delicious, too.
If you want to make it a meal, have a vegan grilled cheese, chickpea salad sandwich, or caesar salad on the side.
Storing
Store: Let the soup cool, then store the batch of leftovers in an airtight container in the fridge for 4 to 5 days.
Freeze: Transfer the cooled soup to a freezer-safe container or ziplock bag. It freezes well for up to 6 months. When it’s time to reheat, thaw the batch in the fridge and reheat in a pot on the stove or in the microwave.
Looking for more vegan soup recipes?
All of these vegan soup recipes are easy to make in the Instant Pot and on the stove:
- Vegan Chicken Noodle Soup
- Pasta e Fagioli Soup
- Vegan Broccoli Cheddar Soup
- Italian Lentil Soup
- Cream of Mushroom Soup
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based & Vegan Recipes❤️
Subscribe here for free weekly recipes delivered right to your inbox! No need to scour the internet. Your one stop shop for recipes is here😊 No spam I promise!
Print
Instant Pot Vegetable Soup (Vegan)
- Total Time: 25 minutes
- Yield: 8 Servings
- Diet: Vegan
Description
This Instant Pot Vegetable Soup is a hearty and nutritious weeknight meal full of vegetables, tomatoes, and simple herbs and spices. Easy to make entirely in the pressure cooker and ready in 20 minutes! Stovetop instructions included.
Ingredients
-
2 to 3 tablespoons olive oil, omit for oil free
-
1 large yellow onion, diced
-
2 cups diced carrots
-
2 large celery stalks, diced
-
3 to 5 cloves garlic, chopped
-
6 cups good quality vegetable broth see notes*
-
1- 14 oz can diced tomatoes, regular or fire roasted
-
1- 4 oz can tomato sauce or sub pizza sauce!
-
3 cups green cabbage, chopped or shredded
-
3 cups peeled and chopped yellow potatoes
-
1 cup canned or frozen corn
-
¾ cup fresh chopped parsley, set aside ¼ cup for the end
-
1 tablespoon italian seasoning
-
1 teaspoon ground fennel powder
-
½ teaspoon celery salt
-
Salt and black pepper (to taste)
For add ins and substitutions see notes section*
Instructions
- First Prep your veggies, and gather rest of the ingredients,
-
Set a 6 quart instant pot to saute. Add in the oil, onions, carrots, celery, garlic and a pinch of salt and pepper. (for oil free, sauté with water or veggie stock) Sauté for 5 minutes.
-
Press cancel and stir in the rest of the ingredients. Close and lock the lid and set the valve to ‘sealing’ position. Set the pressure cook button to high pressure for 10 minutes.
-
When time is up, carefully turn the valve to ‘venting’ for a quick release. Once the pin has dropped, remove the lid and stir in the rest of the parsley, season with a good pinch of salt and pepper and enjoy with dutch oven bread, buttered crackers or rolls. Stovetop option in notes section* For step by step photos and more see above post.
Notes
Add ins or subs:
- For Added protein - a can of red kidney beans (or any beans) or chickpeas!
- ½ cup frozen chopped green beans
- Frozen green peas or a handful of spinach (stir in at the end)
- Swap out half or all potatoes for sweet potato or rutabaga/turnip
- Don't have cabbage handy, use chopped cauliflower!
- Amp up the flavor with a good pinch of garlic and/or onion powder
- Vegetable broth: use a quality boxed broth or organic veggie bouillon paste or cubes with water. Vegan chicken broth is fantastic in this veggie soup too (no chicken bouillon paste + water- it’s in most grocery stores)
- To Store: soup will keep stored in an airtight container in the fridge for 4-5 days and freezes well.
- Stovetop instructions: Set your 4-6 qt Dutch Oven or soup pot to medium heat. Saute the onions, carrots, celery and garlic with oil (or veggie broth) and a pinch of salt and pepper for 5 minutes. Stir in the rest of the ingredients. Bring the soup to a boil on high heat. Cover, reduce to a simmer. Cook for 15-20 minutes or until vegetables are tender.
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Category: Soups, gluten free
- Method: Instant Pot
- Cuisine: American, Canadian
Keywords: instant pot vegetable soup
Jody C
Honestly this is one of the best soups I have ever made! An I am not one to comment on these sites so thank you for a truly wonderful recipe.
★★★★★
Verna
That's so nice of you to say, thanks so much for the review it is so appreciated 🙂