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Instant Pot Vegetable Soup
5 from 5 votes

Instant Pot Vegetable Soup

A flavorful and nutritious Instant Pot Vegetable soup recipe that will make you warm and cozy all year long!
Prep Time 15 mins
Cook Time 5 mins
High Pressure 2 mins
Course Soup
Cuisine American
Servings 8
Calories 157 kcal


  • A 6 qt pressure cooker


  • cups diced yellow onion
  • 2 cups diced carrots, (about an ½ inch thickness)
  • cups diced celery , (about an ½ inch thickness)
  • 1 tablespoon minced garlic
  • 6 cups broth , (chicken or vegetable stock)
  • 2 (14.5 oz) regular diced or fire-roasted diced tomatoes
  • cups ¾-inch thick diced potatoes
  • cups fresh corn kernels , (or frozen or canned)
  • cups chopped green beans , (cut into a 1½ inch length)
  • 1 medium zucchini , (quarter then slice accross)

Spices and Herbs:


  • Press the “Sauté” key then “Normal”. When Instant Pot displays “Hot”, add oil and cook onions until translucent for 5 minutes. Add garlic, stir until fragrant for 30 seconds.
  • Add diced tomatoes and cook for 1-2 minutes. It’s very important to scrape the bottom of the pot so there is nothing stuck which will prevent burning. Add the remaining ingredients and stir to combine.
  • Secure the lid and set to manual for “2 minutes”. After the cooking cycle has completed, let the pressure naturally release for about 10 minutes before opening the lid.
  • Adjust the seasoning with salt/pepper if needed.


*Other factors may affect the cooking time. For example, different cuts of vegetables will likely require different cooking times to yield the same tenderness or texture.


Calories: 157kcalCarbohydrates: 28gProtein: 4gFat: 4gSaturated Fat: 1gSodium: 1046mgPotassium: 663mgFiber: 5gSugar: 8gVitamin A: 6060IUVitamin C: 27mgCalcium: 54mgIron: 1mg
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