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    You are here: Home / Soups and Stews / Instant Pot Vegetable Soup

    Instant Pot Vegetable Soup

    Published: October 11, 2020. Last Updated: December 5, 2022 by: Ginny McMeans

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    Close up photo with a white bowl full of rich red soup with text above.
    Bowls tilted forward filled with potato, carrot and mushroom soup.
    Closeup white bowl full of vegetable soup with text above.

    Instant Pot Vegetable Soup is a dream come true. It's an easy to make recipe that's full of fresh vegetables and flavor. It's healthy and perfect for warming up on cold nights.

    Close up of an instant pot vegetable soup with potatoes, carrots and mushrooms.

    This vegetable soup recipe is seriously so good! Do you see all of those beautiful colors and veggies? Well, you can have those bowlfuls in 30 minutes.

    All it takes is a little bit of chopping and measuring then everything goes into the instant pot and cooks for 5 minutes.

    Most of the time spent is actually in the 15 minutes or so when the pressure is naturally releasing. During this time you can get your drinks and thickly sliced bread together. Dunking is an option but the flavors are so dang good it's hard to resist.

    Jump to:
    • Ingredients for veggie soup
    • Variations
    • Simple instructions
    • Types of kale
    • Vegetable soup varieties
    • 📋 Recipe

    I can think of so many reasons to make this soup.

    • It's a quick way to get healthy food on the table.
    • You can warm up with a big bowl of veggie soup on a cold day.
    • It will give you the vitamins and liquid that you need if you're feeling under the weather.
    • Prepare a batch of this instant pot vegetable soup and you can serve it as a healthy side dish for the rest of the week.
    • It's vegan, vegetarian, gluten-free, dairy-free, soy-free, and nut-free. Ha! Everybody can enjoy this soup.
    Two bowls full of veggie soup on a wooden table next to an Instant Pot.

    Transform this jumble of vegetables into an amazing soup and it is simple to substitute veggies if you happen to have others on hand.

    Ingredients for veggie soup

    • Check out all these beautiful veggies in the photos below...
    • Extra virgin olive oil sautés veggies with such a nice flavor.
    • Celery is a soup classic and has an earthy taste. Don't use more than the recipe calls for because it can become overpowering.
    • Onion adds an actual sweetness when it is cooked.
    • Vegetable broth is the perfect liquid base for soup.
    • Tomato juice helps tie all of the flavors together.
    • Potatoes are everyone's favorite vegetable and they always cook perfectly.
    • Carrots add a nice sweet texture that you can really get your bite into.
    • Garlic is pungent but really does adds nice flavor.
    • Mushrooms soak up the flavorful liquid really well and have a nice contrasting texture.
    • Tomatoes add contrasting acidity and taste.
    • Dried basil is a classic and flavorful texture.
    • Salt is a necessary seasoning for balance.
    • Pepper is spicy but goes really well with salt.
    • Worcestershire sauce is wild with flavor just make sure you choose the vegan variety. This is a photo off of amazon so you can see the label but that is probably in your store and it'll be cheaper there too.
    • Kale is so very healthy and adds another layer and texture to the soup.
    Every ingredient necessary for this vegetable soup is laying in front of an instant pot.

    This is a really nice variety of basic vegetables with the addition of kale. Let me give you some more ideas in case you'd like to change to what you might have on hand.

    Variations

    • Add bell peppers in any and all colors.
    • You can switch out the carrots for butternut squash cubes.
    • Change out the kale for spinach.
    • If you happen to have fresh green beans, toss them in.
    • Some cauliflower would work very nicely and make the florets bite sized.
    A huge ladle full of rich red veggie soup being held close to the camera.

    Simple instructions

    • Heat oil in Instant Pot on saute mode
    • Add the onion and celery and sauté until softened which is about 3-5 minutes.
    • Next, add the minced garlic and stir for about 30 seconds.
    • Add most of the remaining ingredients. Stir to combine. Don't add the Worcestershire sauce and kale yet.
    Two process photos with veggies sautéing and being added to the pot.
    • Lock the lid on to the pressure cooker and select Manual or Pressure Cook. Depending on what your Instant Pot says. Cook on high pressure for 5 minutes.
    • Once the cooking time is over, let the pot sit and let the pressure release naturally for at least 12 minutes
    • Then release any remaining pressure by lifting the valve on top.
    • Add the Worcestershire sauce and kale to the pressure cooker and stir to combine.
    • Taste to adjust seasonings and serve.
    Two process photos with tomato juice and kale being added to the pot.

    Types of kale

    • The one that we see the most in the store is Curly kale. It's ruffly and bright green in color. The flavor is pungent and peppery which is perfect for soup.
    • Redbor kale also has ruffled leaves but the color is intriguing. It ranges in color from a deep red to purple. That would be a really pretty massaged and added to a salad.
    • Russian kale isn't seen often and has flat fringed leaves. It has a more sweet and peppery flavor and is the most colorful of them all ranging from green to red to purple.
    • Dinosaur kale is fun when you can find it in the store. It has narrow green leaves that are wrinkly like dinosaur skin. You should cut the leaves from the stem. The easiest way is to lay about three leaves on top of each other, fold over and then slice off the stems in one long cut at the fold.
    Close-up view of a bowl full of rich red soup tilted forward.

    Vegetable soup varieties

    If you'd like to have a creamy and very flavorful cauliflower go with this Cauliflower Tikka Masala Soup.

    Carrots brighten up this Pasta Alfredo Soup. Penne pasta is also included in this creamy white soup.

    Wide photo of two bowls of veggie soup with spoons on the side.

    📋 Recipe

    Close up of an instant pot vegetable soup with potatoes, carrots and mushrooms.

    Instant Pot Vegetable Soup

    Ginny McMeans
    Instant Pot Vegetable Soup is an easy to make recipe that's full of fresh vegetables and flavor.
    4.34 from 15 votes
    Print Save Saved
    Prep Time 10 mins
    Cook Time 5 mins
    Natural Release 15 mins
    Total Time 30 mins
    Course Dinner
    Cuisine Dairy-Free, Gluten Free, Vegan
    Servings 8 Servings
    Calories 166 kcal

    Equipment

    • Instant Pot

    Ingredients
      

    • 1 tablespoon Extra virgin olive oil
    • 1 cup Celery - sliced
    • ½ cup Onion - chopped
    • 4 cups Vegetable broth
    • 4 cups Tomato juice
    • 4 cups Potatoes - 3 potatoes, cut into ½ inch cubes
    • 1 cup Carrots - sliced
    • 2 cloves Garlic - minced
    • 1 cup Mushrooms - sliced
    • 14 ounces Diced tomatoes -one can up to 15 ounces
    • 1 tablespoon dried basil
    • 1 teaspoon Salt
    • ¼ teaspoon Ground Pepper
    • 1 tablespoon Worcestershire sauce
    • ½ cup Kale - chopped

    Instructions
     

    • Heat the oil in Instant Pot on saute mode
    • Add onion and celery. Cook in the instant pot and stir until softened. Normally 3-5 minutes.
    • Add the garlic and stir for 30 seconds.
    • Add the remaining ingredients to the pressure cooker with the exception of the Worcestershire sauce and kale. Stir to combine.
    • Lock the lid onto the pressure cooker and select Manual or Pressure Cook (depending on your pot) and cook on high pressure for 5 minutes.
    • Once the cooking time is over, let the pressure release naturally for at least 12 minutes
    • Then release any remaining pressure.
    • Add the Worcestershire sauce and kale to the pressure cooker and stir to combine.
    • Taste to adjust seasonings and serve.

    Video

    Nutrition

    Serving: 1ServingCalories: 166kcalCarbohydrates: 31gProtein: 7gFat: 3gSaturated Fat: 1gSodium: 395mgPotassium: 1103mgFiber: 4gSugar: 8gVitamin A: 3753IUVitamin C: 55mgCalcium: 79mgIron: 3mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

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      Recipe Rating




    1. Beth

      October 16, 2020 at 3:22 pm

      5 stars
      This looks so delicious and yummy! I can't wait to make this for the weekend! My husband is going to love this recipe!

    2. Betsy

      October 16, 2020 at 3:31 pm

      5 stars
      Delicious soup! Love the different colors, flavors, and textures! This wonderful, easy soup is perfect for autumn! Yum!!

    3. Ashley F.

      October 16, 2020 at 9:49 pm

      5 stars
      Love that this was topped off with kale! Such an easy soup to make!!

    4. Mimi

      October 27, 2020 at 2:59 pm

      5 stars
      This soup was so easy and so good! Thank you for the recipe. My mother in law even liked it so much, she wanted the recipe!

    5. Renee

      October 28, 2021 at 2:35 pm

      5 stars
      I have made this recipe twice. It is super easy and so delicious!!

    6. jenny

      December 19, 2021 at 9:01 am

      5 stars
      Very good and fast! Only change I made was that I added a can of cannelini beans! It was good alone and great served over cornbread.

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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