Easy Instant Pot Vegetable Soup

Instant Pot Vegetable Soup

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The Instant Pot Vegetable Soup recipe I’m about to share with you is my go-to comfort food for every occasion. It’s a recipe that I tried on a chilly evening, looking for a way to use up the leftover vegetables from the previous day’s dinner. The results were extraordinary.

Easy Instant Pot Vegetable Soup

Ingredients For Instant Pot Vegetable Soup

To prepare the Instant Pot Vegetable Soup, gather the following ingredients:

  • 1/2 Tbsp avocado oil
  • 1 onion
  • 3 cloves garlic
  • 2 carrots
  • 2 stalks celery
  • 2 zucchinis
  • 2 bell peppers (any color works)
  • 2 cups cauliflower florets
  • 6 asparagus spears
  • 3 leaves curly kale
  • 4 cups vegetable stock
  • 2 cups cooked chickpeas (canned or homecooked)
  • 1 tsp paprika
  • 1 tsp dried sage
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 1 tsp sea salt (omit or reduce if your vegetable stock is super salty)
  • 1/2 tsp chili powder (optional)
  • 1 can finely chopped tomatoes (a.k.a. polpa) – 14Oz / 400g
  • 1/4 cup chopped parsley (optional)

Ingredient Notes

Avocado oil is my preferred choice due to its high smoke point and mild flavor, but feel free to substitute it with olive oil or any other vegetable oil of your choice.

Onions and garlic form the flavor base for the soup. I prefer using yellow or white onions for their sweet and mild flavor. Garlic adds a punch of flavor that complements the vegetables beautifully.

Carrots, celery, zucchinis, and bell peppers bring a delightful medley of textures to the soup, each adding its unique crunch and flavor. While any color bell pepper works, I personally love using a mix of red and yellow for their vibrant colors and slightly sweet taste.

Cauliflower florets and asparagus add a touch of sophistication to the soup, elevating it from the ordinary.

Kale, with its peppery and slightly bitter flavor, adds a lovely contrast to the sweetness of the other vegetables. If you’re not a fan of kale, you can replace it with spinach or Swiss chard.

The vegetable stock is the soul of the soup. I recommend using a good quality stock, homemade if possible, for the best flavor. If using a store bought stock, be mindful of its salt content as it can greatly influence the final taste of your soup.

Chickpeas add a delightful bite and a boost of protein to the soup. You can use canned chickpeas for convenience, but if you have the time, I recommend cooking them at home. The difference in taste and texture is remarkable. Don’t be afraid to play around with spices, adding more or less according to your preference.

How to Make Instant Pot Vegetable Soup?

The process of making this Instant Pot Vegetable Soup is simple, intuitive, and leaves a lot of room for creativity. Here, I’ll guide you through the process, providing as many details as I can to make your cooking experience seamless and enjoyable.


Start by preparing your vegetables. Dice the onion, mince the garlic, and chop the carrots, celery, zucchinis, bell peppers, cauliflower, and asparagus into bite-sized pieces. Tear the kale leaves into small pieces, discarding the tough stems. If you’re using canned chickpeas, rinse and drain them well.


Sauteing onion in instant pot

Turn on your Instant Pot and select the ‘Sauté’ function. Once it’s hot, add the avocado oil. When the oil is shimmering, add the onion and garlic, sautéing until the onion is translucent and the garlic is fragrant. This should take about 2-3 minutes.

Adding the Vegetables

adding vegetables in instant pot for making Instant Pot Vegetable Soup

Next, add the carrots, celery, zucchinis, bell peppers, cauliflower, and asparagus to the pot. Stir well to combine with the onion and garlic. Sauté for another 5-7 minutes until the vegetables start to soften.


adding seasoning for making Instant Pot Vegetable Soup

Now, it’s time to add the spices. Sprinkle in the paprika, sage, basil, oregano, black pepper, sea salt, and chili powder (if using). Stir well to coat the vegetables evenly with the spices.

The Broth

Pour in the vegetable stock, making sure all the vegetables are submerged. Add the chopped tomatoes and chickpeas. Stir well to combine everything.


Secure the lid on your Instant Pot and set the valve to the ‘Sealing’ position. Select the ‘Pressure Cook’ or ‘Manual’ function and set the timer for 5 minutes at high pressure.

Once the cooking time is up, let the pressure release naturally for 5 minutes, then carefully turn the valve to ‘Venting’ to release any remaining pressure.

Final Touch

adding kale in instant pot for making soup

Open the lid and stir in the torn kale leaves and optional parsley. The heat from the soup will wilt the kale just enough to soften it while retaining its vibrant green color.

Serving Instructions

The beauty of this Instant Pot Vegetable Soup is that it is a complete meal in itself. It is best served hot, right out of the Instant Pot. Ladle the soup into individual bowls, ensuring a good mix of vegetables and broth in each serving. Garnish it with a sprinkle of fresh parsley or even a squeeze of fresh lemon juice to brighten the flavors.

If you want to make it a more substantial meal, consider serving it with a side of crusty whole grain bread, Banana bread, or over a bed of cooked quinoa or brown rice. Other than brown rice, you can also use our favorite Asian Rice Pilaf for diversity. It also pairs well with Dill Potato salad for a completely balanced and satisfying meal.

Instant Pot Vegetable Soup

Storage and Freezing Instructions

This Instant Pot Vegetable Soup (without potatoes) stores incredibly well, making it perfect for meal prep. Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 5 days.

As for freezing, this soup is freezer-friendly. Divide the cooled soup into meal-sized portions and store in freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. To reheat, thaw the soup overnight in the refrigerator and then warm on the stove or in the microwave until heated through.

Tips to Make This Vegetable Soup

  1. Use Fresh Ingredients: The fresher your vegetables, the better your soup will taste. Farmers’ markets and local grocery stores often have the freshest produce.
  2. Season to Taste: The listed amounts for the spices are just a starting point. Feel free to adjust according to your personal preferences.
  3. Don’t Rush the Sautéing: Sautéing the vegetables at the beginning is crucial for developing flavor. Don’t rush this step.
  4. Natural Pressure Release: Allow the pressure to release naturally for at least 10 minutes after cooking. This helps to retain the flavors and textures of the vegetables.
  5. Add Greens Last: Add the kale at the end to prevent it from overcooking and losing its vibrant color.

Alternative Soups

  • Instant Pot Minestrone Soup
  • Instant Pot Butternut Squash Soup
  • Instant Pot Lentil Soup

Frequently Asked Questions

Can I use different vegetables in this soup?

Absolutely! This recipe is very flexible and can be adapted to include your favorite vegetables or whatever you have on hand. Just be sure to chop them into similar-sized pieces for even cooking.

Can I make this soup on the stove if I don’t have an Instant Pot?

Yes, you can definitely make this soup on the stove. Follow the same instructions but let the soup simmer for about 25-30 minutes on medium-low heat, or until the vegetables are tender.

I’m not a fan of chickpeas, can I use a different type of legume?

Sure, you can substitute chickpeas with other types of legumes like white beans, kidney beans, or lentils. If using canned, remember to rinse and drain them before adding to the soup.

Can I add meat to this vegetable soup?

Yes, you can add meat to this soup if you wish. Just make sure to sauté the meat until it’s fully cooked before you add the vegetables.

What can I serve with this soup?

This soup pairs well with crusty bread, a side salad, or even a grilled cheese sandwich. You can also serve it over a bed of cooked quinoa or brown rice for a heartier meal.

Easy Instant Pot Vegetable Soup

Easy Instant Pot Vegetable Soup

Adalynn Ward
Instant Pot Vegetable Soup is a hearty and nutritious concoction of various vegetables, herbs, and spices, cooked together to create a rich, flavorful broth.
5 from 6 votes
Prep Time 15 minutes
Cook Time 15 minutes
Pressure Release Time 10 minutes
Total Time 40 minutes
Course Dinner, Main Course
Servings 6 persons


  • 3 cloves garlic
  • 2 zucchinis
  • 2 stalks celery
  • 1 onion
  • 2 cups cauliflower florets
  • 3 leaves curly kale
  • 6 asparagus
  • 2 bell peppers
  • 4 cups vegetable stock
  • 2 cups cooked chickpeas  canned or homecooked
  • ½ tbsp avocado oil
  • ½ tsp black pepper
  • 1 tsp dried sage
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp sea salt reduce if your vegetable stock is salty
  • ½ tsp chili powder
  • 1 can finely chopped tomatoes (polpa) – 14oz / 400g
  • ¼ cup chopped parsley

How to Make?

  • Get all your veggies ready by dicing, chopping, and mincing as needed.
  • Set your Instant Pot to 'Sauté' mode, add oil and start by sautéing onions and garlic until aromatic.
  • Include your array of vegetables and give them a good stir, sautéing until they begin to soften.
  • Sprinkle your selected spices over the vegetables, mixing thoroughly to ensure an even distribution.
  • Pour in the vegetable stock, ensuring all veggies are covered, then add tomatoes and chickpeas.
  • Secure the Instant Pot lid, set to 'Pressure Cook' for 10 minutes, then let the pressure release naturally.
  • Stir in the kale leaves and optional parsley for a pop of freshness and color before serving. Enjoy!


Calories: 221kcalCarbohydrates: 39gProtein: 11gFat: 5gSaturated Fat: 1gSodium: 1969mgFiber: 10gSugar: 14gCalcium: 196mgIron: 5mg
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Hello!! My name is Adalynn I love to eat, travel, and eat some more! I am married to the man of my dreams and have a beautiful little girl whose smiles can brighten anyone’s day!