Instant Pot Vegetable Soup

Name: Instant Pot Vegetable Soup
Total time: 30 min
Yield: Family
Ingredients: 600 g mixed vegetables; 400 g diced tomatoes; 1 L vegetable broth; 1 onion; 2 cloves garlic

This Instant Pot Vegetable Soup is a hearty, comforting bowl loaded with tender vegetables in a savory, herb-scented broth. The pressure cooker melds the flavors in a fraction of the usual simmering time while keeping the vegetables vibrant. It is a wholesome, freezer-friendly meal that feeds the whole family and tastes even better the next day.

Vegan Gluten-Free Instant Pot Lunch Soup Budget One-Pot 30-Minute Vegetables

⏱ 30 min
📊 easy
🍽 Family

Ingredients

600 g mixed vegetables
400 g diced tomatoes
1 L vegetable broth
1 onion
2 cloves garlic

Instructions

Set the Instant Pot to the saute function and warm a tablespoon of oil, then add chopped onion, carrot, and celery and cook for 4 to 5 minutes until they soften and smell sweet.
Stir in 3 minced garlic cloves and a tablespoon of tomato paste and cook for about 1 minute, letting the paste darken slightly to build a deeper, richer flavor base.
Pour in a splash of broth and scrape the bottom of the pot thoroughly to lift any browned bits, which prevents the burn warning during pressure cooking.

Add diced potatoes, a can of diced tomatoes, hearty vegetables such as green beans, and about 1.5 liters (6 cups) of vegetable broth along with dried herbs, salt, and pepper.
Lock the lid in place, set the valve to sealing, and cook on high pressure for 5 minutes, which is plenty of time to tenderize the root vegetables.
Let the pressure release naturally for 10 minutes, then carefully switch the valve to venting to release any remaining steam before opening the lid away from your face.
Stir in tender additions like zucchini, peas, or a few handfuls of spinach and let them wilt in the hot soup for 2 to 3 minutes off the heat.
Taste and adjust the seasoning with more salt, pepper, or a squeeze of lemon for brightness, then ladle into bowls and serve hot.

💡 Chef's tip

Add quick-cooking vegetables like zucchini and leafy greens only during the natural pressure release, so they soften gently in the residual heat instead of turning to mush under pressure.

Adding a parmesan rind (or a splash of soy sauce for a vegan version) gives the broth a savory, slow-simmered depth that a quick pressure cook usually lacks.