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Square photo of a bowl of Instant Pot vegetable soup
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5 from 1 vote

Instant Pot Vegetable Soup

Instant Pot vegetable soup, a super convenient and easy recipe. It is a great way of making a deliciously warm, cozy, and filling dish!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Dish, Soups
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 422kcal
Author: Iosune

Ingredients

  • 2 tablespoon extra virgin olive oil
  • 4 cloves of garlic sliced
  • 2 celery sticks chopped
  • 1 medium onion chopped
  • 2 medium carrots peeled and chopped
  • 1 pound potatoes about 2 medium, peeled and diced
  • 1 cup frozen corn kernels
  • 1 cup frozen peas
  • 2 14-ounce cans crushed tomatoes
  • 4 cups vegetable stock or water
  • 1 tablespoon Italian seasoning or any other dried herb like oregano or basil
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 15-ounce can cannellini beans drained and rinsed
US Customary - Metric

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: 1serving | Calories: 422kcal | Carbohydrates: 74.6g | Protein: 22g | Fat: 6.6g | Saturated Fat: 1.2g | Sodium: 562mg | Fiber: 24.4g | Sugar: 10.5g