Instant Pot Vegetable Soup

For some reason, it’s tough to find Instant Pot vegetarian recipes. Trust me, we’ve tried. Now, Kim and I aren’t vegetarians, but sometimes we don’t want meat for dinner.

For example, we just made a Instant Pot creamy tortellini soup that’s vegetarian and we loved it!

After searching around, we noticed there weren’t a lot of pressure cooker vegetarian recipes with good reviews.

So, Kim decided to start developing our own. In fact, we already have a couple of meatless IP recipes.

I’ll provide you with a list of them at the end of the post. For now, let’s get cooking!

How to make Instant Pot Vegetable Soup:

First, start by prepping all your vegetables. You know, mince the garlic, peel and dice the potatoes, chop the carrots, you get the idea.

Next, once everything is prepped, place the stainless steel liner into your pressure cooker and press the saute button.

When the liner heats up, pour in the oil and add the onions. Let them saute for about 3 minutes, then add the garlic, Italian seasoning, and salt and pepper.

After that, let the garlic cook for about 30 seconds, then turn off the machine.

At this point, you can toss in the potatoes, carrots, celery, tomatoes, and vegetable broth. But, DO NOT STIR the ingredients.

During our time working with a pressure cooker, we’ve learned that ingredients like tomatoes can easily stick to the bottom of the liner.

So, if you stir everything, the tomatoes may stick and burn during the pressure cook! Take a look at the photo below as a reference.

Then, make sure the rubber seal is seated properly on the lid. Put the lid on the machine, and lock it into place.

Now, seal the valve and press the manual or high pressure cook button on the Instant Pot. Set the cook time for two minutes.

This Instant Pot vegetable stew does require a ten (10) minute natural release to ensure the potatoes have thoroughly cooked.

Afterward, when the natural release is done, carefully open the valve and remove the lid.

Last, stir in the frozen mixed vegetables for a minute or two to make sure they cook in the hot broth.

That’s it your Instant Pot vegetable soup recipe is done! Serve it with crackers, corn bread or whatever you want.

How do you make instant soup?

You can use this recipe and replace all the vegetables with frozen veggies and use jarred garlic instead of fresh.

Simply dump everything into the IP. Skip the sauté steps and set the pressure cook time for two minutes.

Skip the natural release since your using frozen veggies. Open the valve, take off the lid and stir the ingredients. That’s it, instant soup in two minutes!