instant pot soup recipe

Written ByJenny Smyth Posted on
instant pot soup recipe
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The Best instant pot soup recipe

I’ve been making this Instant Pot soup recipe for years, and it’s a staple in our household. It’s easy to make, delicious, and perfect for any occasion.

Whether we’re looking for a quick lunch or dinner, or need a hearty meal for a family gathering, this recipe always delivers. I love that it’s so versatile – you can customize it to your taste with different vegetables, proteins, and spices.

And the best part? It’s incredibly healthy, packed with nutrients and fiber from the veggies and lean protein from the chicken or beans.

My kids devour it every time I make it, and I know they’re getting a nutritious meal that will keep them full and satisfied until snack time. As a busy mom of three, I appreciate how quickly this recipe comes together – just toss all the ingredients into the Instant Pot, close the lid, and let the magic happen!

Within 20 minutes, you’ll have a hot, steamy bowl of goodness that’s ready to be devoured. And the leftovers?

They reheat beautifully in the microwave or on the stovetop for a quick and easy meal on-the-go. So if you’re looking for a new go-to recipe that will become a favorite in your household like it has in mine, give this Instant Pot soup recipe a try!

Hearty Instant Pot Vegetable Soup

Hearty Instant Pot Vegetable Soup

4.8 from 1282 votes

A comforting and flavorful vegetable soup made quickly in the Instant Pot. Packed with tender vegetables and a rich broth, this soup is perfect for a healthy weeknight meal.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 6Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Soup

2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and diced
2 celery stalks, diced
1 medium zucchini, diced
1 can (14.5 oz) diced tomatoes, undrained
6 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (15 oz) cannellini beans, drained and rinsed
1 cup frozen green beans
1/2 cup small pasta (such as ditalini or orzo)
2 cups fresh spinach, roughly chopped
2 tablespoons fresh parsley, chopped (for garnish)

👨‍🍳Directions

1Select the Saute function on the Instant Pot and heat the olive oil until shimmering.
2Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until the onion is translucent and softened.
3Add the minced garlic, diced carrots, and celery to the pot.
4Cook for 2 minutes, stirring constantly, until the garlic is fragrant and the vegetables begin to soften.
5Pour in the diced tomatoes with their juices and the vegetable broth.
6Stir in the dried thyme, oregano, salt, and black pepper, scraping the bottom of the pot to release any browned bits.
7Add the drained cannellini beans, frozen green beans, and small pasta to the pot.
8Stir everything together to combine.
9Secure the lid on the Instant Pot and set the valve to the Sealing position.
10Select the Manual or Pressure Cook setting and cook on high pressure for 5 minutes.
11Once the cooking cycle is complete, perform a quick release by carefully turning the valve to Venting.
12Wait until the steam stops and the pin drops, then open the lid.
13Stir in the chopped spinach until it wilts, about 1 minute.
14Taste the soup and adjust seasoning with additional salt and pepper if needed.
15Ladle into bowls and garnish with fresh parsley before serving.

🔧Equipment

Instant Pot (6-quart or larger)
Wooden spoon or spatula
Measuring cups and spoons
Cutting board
Chef’s knife

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 5g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 720mg🌾Total Carbs: 28g🥦Dietary Fiber: 7g🍬Sugars: 8g🥩Protein: 7g

📝Notes

For a thicker soup, mash some of the beans before adding them. You can substitute any vegetables you have on hand, such as bell peppers or potatoes. If you prefer a gluten-free option, use gluten-free pasta or omit it entirely.

Watch Video Of How Hearty Instant Pot Vegetable Soup Works

This instant pot soup recipe is always a good idea for any occasion because it is warm, filling, and easy to customize. I make it for family gatherings, sick days, or just a regular Tuesday dinner and everyone always cleans their bowl.

For storage, let the soup cool completely and keep it in the fridge for up to four days or freeze it in portion sized containers for up to three months. To reheat, just warm it on the stove over medium heat or in the microwave, adding a little extra broth if it has thickened.

I like to serve this soup with crusty bread or a simple side salad, and sometimes I top it with fresh parsley or a squeeze of lemon for brightness. It is one of those recipes that never fails and I am so glad I have it in my rotation.

❓ Frequently Asked Questions About Hearty Instant Pot Vegetable Soup

1. What is the Instant Pot soup recipe?

This recipe is a variation of traditional chicken noodle soup that’s made in an Instant Pot pressure cooker. It’s a hearty and comforting dish that’s perfect for any occasion.

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