Name: Instant Pot Vegetable Soup
Prep time: 15 min
Cook time: 25 min
Ingredients: 1 tablespoon extra virgin olive oil; 1 medium yellow onion (finely chopped (3 cups)); 3 ribs celery (sliced (1 1/2 cups)); 2 medium carrots (peeled and sliced (1 1/2 - 2 cups)); 2 cloves garlic (minced); 15 ounces fire-roasted diced tomatoes (do not drain); 1 cup fresh green beans (cut into 1-inch pieces); 1 cup packed chopped kale ((spinach may be substituted)); 2 teaspoons Italian seasoning; 48 ounces low-sodium vegetable broth; 1 tablespoon fresh-squeezed lemon juice; 15 ounces cannellini beans (drained); 1 teaspoon fine sea salt (or to taste); 1/2 teaspoon ground black pepper (or to taste); Fresh parsley (for garnish, optional)

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Filled with lots of tender veggies, this Instant Pot vegetable soup is a quick and easy dinner or satisfying lunch.

A bowl of vegetable soup containing carrots, beans, tomatoes, and herbs sits on a white surface with another bowl in the background, next to a grey-striped cloth.

I’m a “soup in any weather” kind of person. Sure, nothing beats a hot soup on a cold day, but that cozy feeling shouldn’t be limited to certain times of the year!

Of course, I prefer soups that are quick and easy, especially after a busy day of work and family activities. Thank goodness for the Instant Pot!

This filling, hearty vegetable soup comes together quickly, and using the Instant Pot means you don’t need to worry about heating up the stove (and your kitchen) on warmer days.

The mix of vegetables plus beans is so satisfying, too. It’s one of those soups that just makes you feel better by eating it!

Ingredients for Instant Pot vegetable soup

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

A flat lay image shows various labeled ingredients on a white marble surface, including lemon, green beans, canned beans, kale, carrots, canned tomatoes, olive oil, garlic, Italian seasoning, onion, vegetable broth, parsley, and celery.

Olive oil
Onion – Yellow or white
Celery
Carrots
Garlic
Fire-roasted tomatoes – I love to use these instead of plain tomatoes to add another level of flavor to soups. Don’t drain the liquid from the tomatoes here.
Green beans
Kale – If you don’t have kale, another hearty green can be swapped in. Some good options include spinach, chard, mustard greens, or collards.
Italian seasoning
Vegetable broth or stock
Lemon juice – This adds a brightness to the soup, lifting up the flavors. Don’t skip it!
Cannellini beans – For added heartiness and a bit of protein, I add a can of white beans. You can add more beans if you like!

A bowl of vegetable soup with carrots, tomatoes, beans, and parsley garnish, placed on a marble surface beside a gray-striped cloth and a spoon. A sprig of parsley lies next to the bowl.

How to make this recipe

Chop your veggies. I like to prep lots of vegetables at once and use them throughout the week for various recipes. This is a great way to save time on the night of cooking, and deli containers make storage super easy.

When you’re ready to cook, set your Instant Pot to Saute mode. Add the olive oil, and once hot, add the onions. Cook until translucent, stirring. Add the carrots and celery and cook another 5 minutes.

Add the garlic and cook another 30 seconds to 1 minute, just until fragrant. Add in the remaining veggies, Italian seasoning, and broth, stirring well.

An overhead view of a pressure cooker filled with chopped onions, surrounded by bowls of sliced green beans, carrots, greens, celery, and a lemon on a marble countertop.

An overhead view of a pot with chopped carrots, celery, and onions. Surrounding the pot are small bowls containing chopped kale, green beans, minced garlic, and a spice mix, and a wooden spoon.

Press the Off button to turn off Saute mode and place the lid on the Instant Pot, making sure the valve is set to seal.

Cook on High Pressure for 2 minutes. Keep in mind that it will take about 15 minutes for the pot to come to pressure before the timer starts.

Once the time is up, let the pressure release naturally for 10 minutes, then open the valve to finish.

An overhead view of a multi-cooker filled with a broth containing white beans, vegetables, and greens, on a marble countertop next to a wooden spoon.

Stir in the beans, lemon juice, salt, and pepper. Taste and adjust any seasoning as needed.

Serve soup with chopped fresh parsley, freshly grated parmesan, or crushed red pepper flakes.

Storage tips

Store any leftovers in airtight containers. This soup will keep in the refrigerator for 3-5 days in the refrigerator.

You can also freeze this soup. I recommend freezing in individual portions using deli containers or SouperCubes. Let the soup cool to room temperature before placing containers in the freezer. Remember to leave space in the container to allow for expansion as it freezes.

Thaw soup overnight in the refrigerator. Warm gently on the stove until heated through.

Three bowls of vegetable soup garnished with parsley, accompanied by a spoon and a striped cloth napkin, set on a white marble surface.

Recipe suggestions

You can add your other favorite veggies to this soup to make it your own, or to use up what you have on hand!

Leeks are great in place of onions, and parsnips can be used instead of, or along with carrots.

You can also add diced zucchini or yellow summer squash. I recommend scooping out the seeds and softer middle before chopping.

Green peas are a good addition as well, and can be stirred in at the end along with the beans.

Two bowls of vegetable soup with carrots, green beans, and tomatoes garnished with parsley, with a striped napkin in the background.

Love using the Instant Pot for soups? Also try my Instant Pot tortellini soup!

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