Instant Pot Vegetable Soup
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This Instant Pot vegetable soup is an easy, healthy recipe for a light lunch or dinner. It’s full of nourishing ingredients and lots of colorful vegetables, and it costs just $.86 per serving. (gluten-free, vegan)
As we put the holiday season behind us, I’m always ready for some cleansing food. I love the decadent treats that fill my Decembers, but my body is much happier when I get back to normal after the holidays.
I like to re-focus on getting lots of veggies of all colors into my diet in the new year, and this soup is a great place to start. I love how quickly this soup comes together in the Instant Pot. It takes just 10 minutes to cook, and you can even lower that cook time to 7 or 8 minutes for crisper veggies.
This Instant Pot vegetable soup is a delicious side dish or appetizer that goes well with many types of meals. It also makes a great light lunch.
Instant Pot Vegetable Soup Step-By-Step Instructions
Step One: Saute the Onion
Set the Instant Pot to Saute. Add the avocado oil and onion to the pot and saute until tender, stirring periodically.
Step Two: Add the Remaining Ingredients
Add the garlic, carrots, celery, broccoli, and napa cabbage to the pot. Stir the vegetables, and saute for another minute. Then add the tomatoes, turmeric, tarragon, lemon pepper, vegetable stock, and tamari to the pot. After cooking the vegetables for a minute, press cancel.
Step Three: Pressure Cook the Soup
Close the lid and turn the valve to the sealing position. Cook on manual high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then release the remaining pressure. Add salt and pepper to taste. Serve warm. Garnish with fresh parsley or other fresh herbs if desired.
Instant Pot Vegetable Soup Tips & Frequently Asked Questions
This Instant Pot vegetable soup is full of a simple combination of vegetables that have a great flavor together. For different variations, many other vegetables could be substituted, including russet potatoes, green beans, zucchini, cauliflower, and bell pepper.
The soup can be made ahead of time and reheated in the microwave or on the stove when you’re ready to serve it. If you won’t be serving it all at once after cooking, you may want to skip the broccoli because it can get mushy if you need to reheat the soup.
For a stovetop version, add the avocado oil and onion to a large pot, and saute over medium heat until the onion is tender and translucent. Then add the remaining ingredients and simmer until the vegetables are tender.
The advantage of cooking soup in a pressure cooker is that the soup will have a consistent result every time. When cooking on the stovetop, results can be inconsistent based on how high you turn up the burner from one batch to the next. In addition, the flavors of the soup meld nicely in the Instant Pot, and the soup cooks more quickly.
Try my other vegetarian Instant Pot soup recipes, including this Instant Pot butternut squash soup and this Instant Pot Ginger Carrot Soup.
Instant Pot Vegetable Soup
- 1 tbs avocado oil
- 1 small onion diced
- 1 clove garlic minced
- 3 carrots chopped
- 3 celery stalks sliced
- 2 cups napa cabbage chopped
- 1 small broccoli crown ½ lb
- 14.5 oz diced tomatoes
- 1 tsp tarragon
- 1 tsp lemon pepper
- ½ tsp turmeric
- 4 cups vegetable stock
- 1 tbs tamari
- Fresh parsley for garnish
- Set the Instant Pot to Saute. Add the avocado oil and onion to the pot and saute until tender. Add the garlic, carrots, celery, broccoli, and napa cabbage. Stir and saute for another minute. Then add the tomatoes, turmeric, tarragon, lemon pepper, vegetable stock, and tamari to the pot.
- Close the lid and turn the valve to the sealing position. Cook on manual high pressure for 10 minutes.
- Let the pressure release naturally for 10 minutes, then release the remaining pressure. Add salt and pepper to taste (optional).
- Serve warm. Garnish with fresh parsley, other fresh herbs, or freshly grated parmesan cheese if desired.
- Leftovers can be stored in an airtight container in the refrigerator for several days.
Instant Pot Vegetable Soup Price Breakdown
This recipe costs a total of $6.87 to make, or $.86 per one cup serving. Try this Instant Pot soup recipe for a healthy meal any time of year.
Pin the Instant Pot Vegetable Soup here:
Note: This post was first published in 2017, and it was updated in 2023.
This is a fabulous recipe! It was the first time I have ever used tarragon. I’m now a fan!
I’m so glad you liked it! I don’t use tarragon much, but I always enjoy it when I remember to use it.
I’ve now made this 3 times. Love the flavor. I hate to waste my veggies, so I double the amounts of veggies (minus the onion because it’s sauteed 1st). One recipe I cook now, and then I freeze the uncooked but chopped broc, cabbage, carrots, and celery for next time.
I’m so glad you like it! Thanks for letting me know.
We had this soup for dinner tonight! We were out of lemon pepper, but it didn’t matter, the soup was delicous! I loved the flavor, and so did my husband and son who had seconds. I called dibs on the last bit remaining. This is a keeper!
So glad everyone liked it! Thanks for letting me know.