Instant Pot Vegetable Soup with Potatoes is an easy dump & start soup recipe! It's loaded with fresh vegetables, baby kale and made without oil. This basic vegetable soup is vegan, packed with flavor & rich in nutrition. You can make this vegetable soup in instant pot under 30 mins.
Easy Instant Pot Vegetable Soup
You'll love this instant pot vegetable soup because it's easily customizable. You can add your favorite veggies and seasonings to make it your own! You can also add frozen veggies to make this healthy hearty vegetable soup in a hurry! Clean your fridge and use all your leftover veggies to make this easy soup.
Make it soupy or more thick like stew! Add a boost of green by adding baby kale or baby spinach and a lot of fresh parsley. The possibilities are endless to make this vegan vegetable soup the best instant pot vegetable soup ever!
Ingredients & Substitutions
Find the Ingredients with actual measurements at the bottom of the post. The list below is just a reference.
- Vegetables: Unpeeled or peeled Yukon gold potatoes. You can use red potatoes as well. Avoid Russet potatoes. Green beans, carrots, celery, frozen corn. You can use fresh corn kernels or drained from the can. You can also add extra veggies like yellow squash, butternut squash, zucchini, mushrooms, sweet potato, turnips. It's such a versatile soup with layers of awesome flavors.
- Aromatics: Yellow onion and garlic.
- Seasonings: Sweet paprika, Thyme, oregano, ground black pepper, red pepper flakes and salt according to your own taste preference.
- Balsamic vinegar: Adds depth of flavor and a subtle savory flavor to the vegetable soup in instant pot.
- Tomatoes: Diced tomatoes and tomato paste. We used diced tomatoes with jalapeno. You can use your favorite diced tomatoes like - fire roasted, with green chilis, Italian style or even chili ready!
- Greens: We used baby kale. You can sub it with baby spinach or chopped swiss chard.
- Vegetable stock: Try our homemade instant pot vegetables stock, it's amazing. You can make it with veggie scraps and it stores well too.
- Bay leaf.
- Garnish: Lots of fresh chopped parsley. You can also add a few squeezes of fresh lemon juice to each serving.
Tips for success
- Plant-based protein boost: Add canned beans like garbanzo beans, great northern beans, cannellini beans or red kidney beans for an added plant based protein boost.
- Soup consistency: We prefer a soupy consistency. If you like a thicker consistency like stew do mash a few cooked potatoes with the back of your ladle and add it back to the soup. You can also add 15 ounce tomato sauce or 1 cup tomato passata along with the diced tomatoes. This will make this instant pot vegetable soup thicker, add a layer of tang with a tomato based flavor.
- Spicy flavor: Add about ½ teaspoon cayenne to make it spicy. You can also add 2 finely chopped jalapeno along with the other veggies. Do not deseed the jalapenos.
How to make Instant pot vegetable soup?
Find the detailed step by step recipe along with measurements + Video at the bottom of the post.
Mixed vegetable soup is so easy to make in the instant pot. Grab all your favorite fresh vegetables and make it under 30 mins.
Step #1 Dump & Pressure cook soup
- Dump ingredients: Dump everything in the instant pot. Add the liquid and bay leaves.
- Pressure cook: Pressure cook on high for 4 mins followed by quick pressure release. Give everything in the pot a very good stir.
Step #2 Serve soup
- Serve: Add roughly chopped baby kale and stir well. Wait for 5 mins and than serve the vegetable soup. You can garnish with lots of freshly chopped parsley and lemon wedges.
Serving Ideas
You can serve the healthy vegetable soup with gluten free bread, sour dough bread or any crusty whole grain bread of your choice. You can also serve a side of Air fryer carrots and potatoes, Air Fryer baby gold potatoes, Instant pot Moroccan couscous.
Leftovers & storage
Fridge: This easy vegetable soup recipe will last for 4 days in the fridge when stored in air tight containers. Follow the reheating directions shared below.
Freezer: You can freeze the soup for 3 months in heavy duty individual serving size freezer sage bags or containers. Thaw overnight in the fridge and than follow the reheating directions shared below.
How to reheat
Instant Pot: Reheat the vegetable soup in instant pot on SAUTE mode set at NORMAL heat settings until warm or hot.
Stove top: You can reheat the soup on the stove top over medium heat in a heavy bottomed saucepan or pot.
Microwave oven: You can also reheat this veggie soup in the microwave oven for 1 min on high (single serving).
FAQs
You can add a wide variety of different vegetables, dried and fresh herbs and fresh spices like paprika, lemon zest and lemon juice to make the vegetable soup taste better.
You can thicken vegetable soup by mashing a few cooked potatoes with the back of your ladle and than adding them back to the soup. You can also add tomato sauce or tomato passata to add body to the soup. You can even add less liquid to control the consistency of the vegetable soup.
Yes, vegetable soup tastes better the next day. The distinct vibrant flavors mellows down to create a more harmonious flavor profile and the veggies absorb a good amount of the flavorful broth.
It's not mandatory to sauté vegetables before adding it to soup. However, if you want you certainly can sauté the vegetables briefly in cooking fat.
You can make soup to not taste watery by adding layers of flavor with the help of dried herbs, fresh herbs, spices and create a good base by adding tomatoes in various forms like diced, puree, paste, sauce etc.
More recipes you might like
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- Air fryer smashed brussel sprouts.
- Air fryer carrots and potatoes.
- Hasselback sweet potatoes air fryer
- Air fryer roasted radishes.
- Air fryer baby gold potatoes.
- Butternut squash fries air fryer.
- Broccoli and cauliflower air fryer.
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- Instant pot Moroccan couscous.
- Instant pot buckwheat porridge.
- Instant pot Thai red curry tofu.
- Best instant pot vegetable stock.
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Recommended
I LOVE HEARING FROM YOU! If you try this Instant pot vegetable soup with potatoes recipe, please let me know! Leave a comment and rate it below. I would love to hear how it turned out for you, or any changes you make.
Instant Pot Vegetable Soup with Potatoes
Equipment
- 6 quart instant pot
Recipe Video
Ingredients
- 3 cups potatoes - **unpeeled yukon gold potatoes diced into 1 inch cubes. Read NOTES below.
- 2 cups green beans - **ends trimmed and halved, about 1.5 or 2 inch long pieces.
- 1 cup celery - **roughly chopped.
- 1 cup carrots - **diced into small squares or half moons.
- ½ cup corn - **frozen corn. No need to thaw.
- 1 cup onion - **roughly chopped.
- 1 tablespoon garlic - **minced.
- 3 cups kale - **baby kale roughly chopped.
- 14.5 ounce Diced Tomatoes - **you can use any diced tomatoes of your choice like fire roasted, with jalapenos or green chilis or Italian or chili ready diced tomatoes.
- 2 tablespoon tomato paste
- 1 tablespoon balsamic vinegar
- 2 bay leaves
- salt to taste - **add according to your own personal taste preference.
Seasonings
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1.5 teaspoon paprika - **sweet paprika.
- ½ teaspoon red pepper flakes - **skip if heat intolerant.
- 1 teaspoon ground black pepper - **or freshly crushed black pepper.
Liquid
- 4 cups vegetable stock - **we used our homemade vegetable stock. It taste amazing.
Instructions
Dump ingredients
- Add all ingredients in the instant pot in this order - onion, all veggies, seasonings & salt, balsamic vinegar, veggies stock. Add the diced tomatoes along with the juices and the tomato paste. Throw in the bay leaves. DO NOT stir or mix.
Pressure cook
- Secure the lid of the instant pot, seal the valve and Pressure cook on high for 4 mins. Once the cooking cycle is over the instant pot will begin to beep, immediately perform a quick pressure release manually by turning the valve from the sealing to the venting position. Once the metal pin on top of the lid drops open the lid carefully. Give the soup a very good stir and fish out the bay leaves and discard them. Turn off the instant pot.
Serve soup
- Add the chopped baby kale into the instant pot and give everything a good stir. Allow the vegetable soup to rest for 5 mins before serving. The residual heat will perfectly wilt the baby kale leaves. You can smash a few potatoes with the back of your ladle to thicken the soup naturally. We didnot perform this step and kept the soup soupy consistency. Serve the soup with freshly chopped parsley and drizzle a few drops of lemon juice. Enjoy!
Notes
- Best potatoes: You can use peeled or unpeeled Yukon gold or red potatoes.
- Cook time: If you dice the potatoes really small, about ¼ inch or ½ inch cubes than pressure cook the soup for 2-3 mins instead of 4 mins followed by quick pressure release.
- Extra veggies: You can also add 1 cup diced zucchini or yellow squash and ½ cup thawed green peas. The cook time and the liquid amount would remain the same. You can also add small diced sweet potatoes, mushrooms, cabbage, butternut squash. In that case you might have to adjust the liquid amount.
- Plant-based protein boost: Add canned beans like garbanzo beans, great northern beans, cannellini beans or red kidney beans for an added plant based protein boost.
- Soup consistency: We prefer a soupy consistency. If you like a thicker consistency like stew do mash a few cooked potatoes with the back of your ladle and add it back to the soup. You can also add 15 ounce tomato sauce or 1 cup tomato passata along with the diced tomatoes. This will make this instant pot vegetable soup thicker, add a layer of tang with a tomato based flavor.
- Spicy flavor: Add about ½ teaspoon cayenne to make it spicy. You can also add 2 finely chopped jalapeno along with the other veggies. Do not deseed the jalapenos.
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