This is an overhead image of a bowl of vegetable soup. The soup has a red broth with chunky vegetables and a spoon scooping a cauliflower floret and other chopped vegetables.

Instant Pot Vegetable Soup

  • Author: Lindsay Grimes Freedman
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 min
  • Yield: serves 6 1x
  • Category: main dish
  • Method: instant pot
  • Cuisine: soup
  • Diet: Vegan


Instant Pot Vegetable Soup is quick, healthy and flavorful! It’s a comforting, cozy pressure cooker soup recipe that’s so easy to make! 



  • 2 tablespoons avocado oil
  • 1 yellow onion, chopped (2 1/2 cup chopped)
  • 3 large carrots, chopped (1 cup chopped)
  • 1 red bell pepper, cut in chunks (1 cup)
  • 1 celery stalk, chopped (1/2 cup chopped)
  • 1 tablespoon tomato paste
  • 2 cloves garlic, minced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground pepper
  • 1 1/2 cup cauliflower florets (cut in small florets)
  • 4 cups low sodium vegetable broth
  • 15 oz. kidney beans, drained and rinsed
  • 15 oz. fire roasted diced tomatoes


  1. Set the instant pot to the sauté mode for 13 minutes and press start. 
  2. Add the oil and onion to the pot and sauté for about 5 minutes until the onions begin to soften. 
  3. Add the chopped carrots, bell pepper, and celery to the pot. Continue to sauté for the remaining five minutes. 
  4. Add the tomato paste, minced garlic, paprika, basil, oregano, salt, and pepper to the pot. Stir and continue to cook for another 2 – 3 minutes. 
  5. Add the broth, kidney beans, and diced tomatoes to the pot. 
  6. Set the pressure cooker to high for 15 minutes and press start. The instant pot will take some time to come up to temperature and then begin to cook and countdown. 
  7. When the 15 minutes is over, release the valve and allow the steam to release. 
  8. Ladle the soup into bowls and enjoy!


  • Serving Size: 1 bowl
  • Calories: 145
  • Sugar: 9.4g
  • Sodium: 851mg
  • Fat: 1.1g
  • Saturated Fat: 0.2g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 7.8g
  • Protein: 6.5g
  • Cholesterol: 0mg

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