I’m always on the hunt for recipes that deliver maximum flavor with minimum effort, and this Instant Pot vegetable soup hits all the right notes. When life gets hectic, there’s something deeply comforting about a steaming bowl of hearty veggie soup that came together in just minutes. The pressure cooker works its magic, creating layers of flavor that taste like they’ve been simmering all day. Ready to transform your weeknight dinner routine with this nutritional powerhouse that’ll have everyone asking for seconds?
Why You’ll Love this Hearty Instant Pot Vegetable Soup
This soup is a game-changer for busy weeknights when you’re craving something wholesome but don’t have hours to simmer a pot on the stove. The Instant Pot works its magic in just 5 minutes of pressure cooking, creating deep flavors that taste like they’ve been developing all day.
The combination of tomato juice and vegetable broth creates such a rich base, while the touch of Worcestershire adds that mysterious “what is that?” depth. Perfect for meal prep, too.
I’m obsessed with how customizable it is—swap in whatever veggies are hiding in your crisper drawer.
What Ingredients are in Hearty Instant Pot Vegetable Soup?
This veggie-packed soup comes together with simple ingredients you probably have in your kitchen already.
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 cup sliced celery
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 4 cups tomato juice
- 14 ounces canned diced tomatoes
- 1 cup sliced carrots
- 4 cups diced potatoes
- 1 cup sliced mushrooms
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons dried basil
- 1 tablespoon vegan Worcestershire sauce
- 1/2 cup chopped kale
Feel free to adjust the veggies based on what’s in your refrigerator—this soup is incredibly forgiving and welcomes substitutions like green beans, corn, or zucchini if that’s what you have on hand.
How to Make this Hearty Instant Pot Vegetable Soup
Making this vegetable soup couldn’t be easier, thanks to the magic of the Instant Pot. Start by setting your Instant Pot to sauté mode and add 1 tablespoon of olive oil. Once hot, toss in 1/2 cup of chopped onion and 1 cup of sliced celery, cooking until they become soft and fragrant. This usually takes about 3-4 minutes—you’ll know they’re ready when the onions turn translucent. Add 2 cloves of minced garlic and cook for just 30 seconds more, being careful not to burn it (burnt garlic can make the whole soup taste bitter, and nobody wants that).
Now comes the satisfying part. Add 4 cups of vegetable broth, 4 cups of tomato juice, and a 14-ounce can of diced tomatoes to create your flavorful base. Next, pile in 1 cup of sliced carrots, 4 cups of diced potatoes, and 1 cup of sliced mushrooms. Season with 1 teaspoon of salt and 1/4 teaspoon of black pepper, giving everything a good stir to combine. Close the lid, set the pressure valve to sealing, and program your Instant Pot to cook on high pressure for 5 minutes. The Instant Pot Duo Crisp is perfect for this recipe as it combines pressure cooking and air frying capabilities in one convenient appliance. The pot will take some time to come to pressure before the cooking time begins, so be patient. After cooking completes, allow for a natural pressure release for 12 minutes before carefully opening the valve to release any remaining pressure.
For the finishing touches that really elevate this soup, stir in 2 teaspoons of dried basil, 1 tablespoon of vegan Worcestershire sauce, and 1/2 cup of chopped kale. The residual heat will perfectly wilt the kale without making it soggy. Give it a taste and adjust the seasoning if needed—sometimes I find a little extra salt or pepper makes all the difference. The soup should be hot and ready to serve immediately, though the flavors continue to develop if you let it sit for a while. One of the things I love about soup is how it’s often even better the next day, after all those ingredients have had time to get to know each other.
What to Serve with Hearty Instant Pot Vegetable Soup
Now that your soup is bubbling away in the Instant Pot, let’s talk about what to serve alongside it to create a complete meal. I love pairing this hearty vegetable soup with crusty whole grain bread or garlic toast for dipping—because what’s soup without something to soak up all that savory broth?
A simple side salad with vinaigrette dressing offers a fresh contrast to the warm, cooked vegetables. For protein, consider adding a sprinkle of roasted chickpeas on top or serving cheese quesadillas on the side.
Want something even easier? Crackers or breadsticks work perfectly when you’re in a hurry.
Leftovers and Storage for this Hearty Instant Pot Vegetable Soup
The good news about this vegetable soup is that it tastes even better the next day! Those flavors mingle and deepen overnight, creating an even more delicious meal for round two.
Store your leftover soup in airtight containers in the refrigerator for up to 5 days. For longer storage, I recommend freezing portions in freezer-safe containers, leaving a bit of headspace for expansion.
When you’re ready to enjoy, simply reheat on the stovetop or in the microwave until piping hot. Can you believe how convenient that is? Perfect for meal prep or those nights when cooking feels impossible.
Hearty Instant Pot Vegetable Soup Substitutions and Variations
One wonderful aspect of this Instant Pot vegetable soup recipe is its incredible flexibility. I love how easily you can swap ingredients based on what’s in your fridge or pantry.
No mushrooms? Try zucchini or bell peppers instead. Spinach works perfectly in place of kale, and sweet potatoes offer a delicious alternative to regular potatoes.
For different flavor profiles, I suggest trying Italian seasoning instead of just basil, or adding red pepper flakes for heat. Beans or lentils can transform this into a protein-packed meal. Craving creaminess? Stir in a splash of coconut milk right before serving.
Final Thoughts
After making this Instant Pot vegetable soup countless times, I’m convinced it’s the perfect comfort food for busy weeknights. There’s something magical about how these simple vegetables transform into such a flavorful meal with minimal effort.
What I love most? The versatility. You can easily adapt this recipe to whatever’s hiding in your crisper drawer, no shopping trip required. And the hands-off cooking time gives you precious minutes to set the table, help with homework, or just breathe. For a heartier variation, consider adding dried black beans which pressure cook perfectly in just 30 minutes without any pre-soaking required.