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Easy Instant Pot Vegetable Soup Recipe – delicious, easy vegetable soup with chickpeas, okra, onions, pepper, and tons of garlic right from your Instant Pot!
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Skinny Pressure Cooker Vegetable Soup
I designed this dish to be really adaptable to what you have on hand – as well as budget friendly.
This soup can be made with freezer vegetables, saving you a lot of money and time chopping to prep.
We really went for as much flavor as possible without using expensive ingredients, gluten, and kept it vegan – so you can feel good about feeding your family this tasty soup!
While this recipe is vegan, this soup is a knockout with our Wine Grilled Cheese – perfect to dunk in the soup!
Or you can serve it alongside our roasted cauliflower steaks with red pepper sauce, or The Best Air Fried Mushrooms!
For more of our vegan recipes, click here.
How to Make Instant Pot Vegetable Soup
To make this recipe, you’ll need the following ingredients:
- Frozen mixed vegetables – The blend of okra, bell peppers, onion, and green beans add a variety of flavors and textures to the soup, making it more interesting and delicious.
- Nutritional yeast – The savory and cheesy flavor of nutritional yeast adds depth to the soup and makes it more satisfying.
- Minced garlic – Garlic adds a pungent and flavorful punch to the soup, enhancing its overall taste.
- Sofrito – The blend of onions, peppers, and herbs in sofrito brings a burst of fresh flavors to the soup, making it more vibrant and tasty.
- Chickpeas – The meaty and hearty texture of chickpeas adds substance to the soup, making it more filling and satisfying.
- Vegetable broth – The broth serves as the base of the soup, adding depth and richness to the flavors of the other ingredients.
- Diced tomatoes – Tomatoes add a sweet and tangy flavor to the soup, while their acidity helps balance the other flavors.
- Italian herbs seasoning blend – The mix of oregano, basil, and other herbs in this blend add a classic and comforting flavor to the soup, making it more familiar and enjoyable.
Once you’ve gathered your ingredients, we will use the following process:
- Add ingredients. Add all ingredients to instant pot.
- Stir. Stir well to mix ingredients.
- Pressure cook. Set Instant Pot to one minute. Cook and let naturally release.
- Serve. Enjoy!
Tips and Tricks to Perfect Instant Pot Vegetable Soup
How to store leftovers. Any leftovers can be stored in an airtight container in the refrigerator for up to four days. Reheat to piping hot when reserving. Leftover soup can be frozen for up to four months.
Add Delicate Ingredients Later: Add delicate ingredients like spinach, peas, or fresh herbs after pressure cooking, using the residual heat to warm them through without overcooking.
Adjust Thickness: If the soup is too thin after cooking, use the “Sauté” function to simmer it and reduce the liquid to your desired consistency. If it’s too thick, stir in additional broth or water.
Taste and Adjust: Always taste the soup after cooking and adjust the seasoning as necessary. The pressure cooking process can sometimes mute flavors.
Cool Before Storing: If you have leftovers, allow the soup to cool before transferring it to storage containers. This prevents condensation and helps maintain the soup’s quality.
Experiment with Flavors: Don’t be afraid to experiment with different combinations of vegetables, herbs, and spices. Instant Pot vegetable soup is versatile and can be adapted to suit your taste preferences or to use up what you have on hand.
Add Grains or Pasta: For a heartier soup, consider adding grains like barley, rice, or small pasta shapes. Add these with the rest of the ingredients but ensure there’s enough liquid to cover, as they will absorb quite a bit during cooking.
Use the “Keep Warm” Function: If you’re not serving the soup immediately, the “Keep Warm” function can keep it at a perfect serving temperature without overcooking the vegetables.
Make it keto. Keeping a keto diet can be tricky – especially with vegetables. To make it easier, we’re rounding up vegetables to use (in moderation), and vegetables with a higher starch and carb content to avoid if you’re trying to keep a keto or low carb diet.
The following vegetables are keto approved: Onion (stick to 1/2 onion as it is sugary, so use in moderation), Garlic (again, moderate amount), Celery, Okra, Green Beans, Tomatoes (in moderation – use tomatoes that have not added any sugar), Jicama, Asparagus, Broccoli, Zucchini, Cauliflower, Cabbage, and Bell Peppers.
The following vegetables are higher in sugar/starch content and shouldn’t be used if keeping a low carb diet: Corn, Soybeans, Lentils, Peas, Quinoa, Beans, and Chickpeas.
FAQ’s
It can be tricky to know whether to let the pressure in your instant pot disperse – for this recipe, we let the steam vent (be careful turning the vent release and always have hands and face away from vent) using a forced release – but you can use natural release (just wait 15 minutes for pressure to all dissipate.)
Most vegetables work well, including carrots, potatoes, celery, onions, green beans, peas, and zucchini. Harder vegetables like carrots and potatoes take longer to cook, so cut them into smaller pieces for even cooking.
Yes, frozen vegetables can be added directly to the Instant Pot without thawing. They may slightly increase the cooking time as they cool down the overall temperature, but the Instant Pot will adjust accordingly.
Yes, you can add meat such as diced chicken, beef, or sausage. If using raw meat, sauté it in the Instant Pot using the “Sauté” function until browned before adding the other ingredients.
If you prefer a thicker soup, you can use a slurry made from cornstarch and water, add it after the soup is cooked, and then use the “Sauté” function to bring the soup to a simmer until it thickens.
Use the “Sauté” function to simmer the soup with the lid off after pressure cooking, allowing excess liquid to evaporate and the soup to reduce to your desired consistency.
Allow the soup to cool before transferring it to airtight containers. It can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.
While not necessary, sautéing vegetables like onions, carrots, and celery in a bit of oil using the “Sauté” function before adding the remaining ingredients can enhance the flavor of the soup.
Other Soups You’ll Love
Crusty Bread: A slice of warm, crusty bread like a baguette or sourdough is perfect for dipping into the soup and soaking up all the flavors.
Grilled Cheese Sandwich: A classic pairing, a gooey grilled cheese sandwich makes a delightful dipper or side to your vegetable soup.
Green Salad: A simple green salad with a light vinaigrette can add a fresh and crisp contrast to the hearty warmth of the soup. I love arugula walnut cranberry salad.
Garlic Bread: Buttery garlic bread offers a flavorful crunch that complements the soup wonderfully.
Roasted Vegetables: Additional roasted vegetables like sweet potatoes, brussels sprouts, or carrots can add depth and texture to your meal.
Crackers or Croutons: For a bit of crunch, add a handful of your favorite crackers or homemade croutons to the top of your soup.
Cheese Plate: A small cheese plate with a variety of cheeses can be a great side to nibble on and enhance the flavors in your soup.
Quiche or Savory Tart: A slice of quiche or a savory tart with a flaky crust can make your meal more substantial and varied in taste.
Rice or Quinoa: Adding a scoop of cooked rice or quinoa directly into the soup can turn it into a more filling dish.
Pesto or Chimichurri: A dollop of pesto or chimichurri sauce swirled into the soup can instantly elevate its flavor profile.
Flatbread or Pita: Warm flatbread or pita serves as a soft and chewy accompaniment, ideal for scooping up the soup.
Baked Potato: A simple baked potato, especially when topped with sour cream, cheese, or chives, pairs well with the comforting nature of vegetable soup.
Herb Focaccia: A slice of herb-infused focaccia bread offers a fragrant and flavorful addition to your soup experience.
If you love these delicious soups, be sure to check out our other favorite easy soups – like easy dill pickle soup, Keto Zuppa Toscana, Keto White Chicken chili, and more!
Try these recipes next:
To see our soup recipe archives, click here.
To find our complete Instant Pot Recipe Archives, click here.
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Easy Instant Pot Vegetable Soup
Equipment
Ingredients
- 24 oz frozen mixed vegetables*
- 2 tablespoons nutritional yeast
- 1 tablespoon minced garlic
- 2 tablespoon sofrito
- 1 can chickpeas drained**
- 32 oz vegetable broth
- 28 oz diced tomatoes
- 1 tablespoon Italian herbs seasoning blend
Instructions
- Add ingredients to instant pot.
- Stir to mix.
- Add lid and set to seal.
- Cook 15 minutes at high pressure.
- Vent to release after cooking is complete.
- Serve and enjoy!
