Instant Pot vegetable soup, a super convenient and easy recipe. It is a great way of making a deliciously warm, cozy, and filling dish!
If you have a few ingredients that don’t know how to use, this Instant Pot vegetable soup will truly be a life-saver! Super convenient, clean, and easy, I promise it’ll become a staple on your table.
It is easily made with an Instant Pot and requires nutritious and super affordable ingredients, although the best thing is that you can customize it with your favorite ones. Tell me, have you already tried it?
How to make Instant Pot vegetable soup
Instant Pot instructions:
- Press the “sauté” button on your Instant Pot and then add the oil.
- When it’s hot, add the garlic, celery, onion, and carrots, stir, and cook for about 5 to 10 minutes.
- Add all the remaining ingredients, except the cannellini beans, and stir.
- Place the lid on your Instant Pot, set the valve to the “sealing” position, press the “pressure cook” or “manual” button, and set the pressure to high. Then cook for 15 minutes.
- Carefully move the valve to the “venting” position and let the pressure release completely.
- Remove the lid from the Instant Pot, add the beans, and stir.
- You can serve your Instant Pot vegetable soup immediately or let it simmer for a few minutes to thicken up.
Stovetop instructions:
- Heat the oil in a large pot and sautée the garlic, celery, onion, and carrots over medium-high heat for 5 to 10 minutes.
- Add all the remaining ingredients (except the cannellini beans), bring to a boil and simmer, partially covered, for 30 minutes.
- Add the beans, stir, and cook for 2-3 more minutes.
- Serve your vegetable soup immediately.
Instant Pot vegetable soup ingredients and tips
- Extra virgin olive oil: I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, this cozy soup will work with any type of oil. I always use extra virgin oils when possible because they’re healthier.
- Garlic.
- Celery sticks.
- Onion.
- Carrots.
- Potatoes.
- Frozen corn kernels.
- Frozen peas.
- Crushed tomatoes: canned tomatoes are so convenient for this vegan soup! Feel free to use fresh tomatoes, but you may need to add more liquid (vegetable stock or water).
- Vegetable stock or water: I prefer to make my Instant Pot vegetable soup with vegetable stock because it enhances the flavor of this dish. However, water will work as well. Although making your own vegetable stock at home is a good idea, you can also use it store-bought.
- Italian seasoning: get it at the grocery store or try our Italian seasoning recipe! You can also use any other dried herbs like oregano, basil, poultry seasoning, or chicken seasoning.
- Salt: I used ionized salt, but any salt will do.
- Ground black pepper: fresh ground black pepper tastes amazing. However, I find the store-bought version to be more convenient and also easier to measure with a teaspoon.
- Cannellini beans: any other type of canned beans will do.
Looking for more vegan soups?
Did you make this Instant Pot vegetable soup?
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Instant Pot Vegetable Soup
- Prep: 10 mins
- Cook: 35 mins
- Total: 45 mins
- 6
- Soups, Main Dish
- American
- Vegan
Servings 6
Scale
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Instant Pot vegetable soup, a super convenient and easy recipe. It is a great way of making a deliciously warm, cozy, and filling dish!
Ingredients
- 2 tbsp extra virgin olive oil
- 4 cloves of garlic, sliced
- 2 celery sticks, chopped
- 1 medium onion, chopped
- 2 medium carrots, peeled and chopped
- 2 medium potatoes (1 pound or 450 g), peeled and diced
- 1 cup frozen corn kernels (140 g)
- 1 cup frozen peas (120 g)
- 2 14-ounce cans of crushed tomatoes (800 g)
- 4 cups vegetable stock or water (1 l)
- 1 tbsp Italian seasoning, or any other dried herb like oregano or basil
- 1 tsp salt
- ¼ tsp ground black pepper
- 1 15-ounce can of cannellini beans (425 g)
Instructions
Instant Pot instructions:
- Press the “sauté” button on your Instant Pot and then add the oil.
- When it’s hot, add the garlic, celery, onion, and carrots, stir, and cook for about 5 to 10 minutes, stirring occasionally.
- Add all the remaining ingredients (except the cannellini beans), and stir.
- Place the lid on your Instant Pot, set the valve to the “sealing” position, press the “pressure cook” or “manual” button, and set the pressure to high. Then cook for 15 minutes.
- Carefully move the valve to the “venting” position and let the pressure release completely.
- Remove the lid from the Instant Pot, add the beans, and stir.
- You can serve your Instant Pot vegetable soup immediately or let it simmer for a few minutes to thicken up.
- Keep the leftovers in an airtight container in the fridge for up to 1 week.
Stovetop instructions:
- Heat the oil in a large pot and sautée the garlic, celery, onion, and carrots over medium-high heat for 5 to 10 minutes, stirring occasionally.
- Add all the remaining ingredients (except the cannellini beans), bring to a boil, and simmer, partially covered, for 30 minutes or until the potatoes and carrots are tender.
- Add the beans, stir, and cook for 2-3 more minutes.
- Serve your vegetable soup immediately.
- Keep the leftovers in an airtight container in the fridge for up to 1 week.
Notes
- Feel free to customize this cozy soup with any veggies you have on hand.
- Use any type of oil or salt you want.
- Canned crushed tomatoes are so convenient for this recipe. Feel free to use fresh tomatoes, but you may need to add more liquid (vegetable stock or water).
- Any other type of canned beans will do.
- Although I made this vegan soup with Italian seasoning, you can also use any other dried herbs like oregano, basil, poultry seasoning, or chicken seasoning.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 422
- Sugar: 10.5 g
- Sodium: 562 mg
- Fat: 6.6 g
- Saturated Fat: 1.2 g
- Carbohydrates: 74.6 g
- Fiber: 24.4 g
- Protein: 22 g
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