Instant Pot Vegetable Soup
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5 from 15 votes

Instant Pot Vegetable Soup

You can use any blend of vegetables you like, including fresh vegetables. I just like the ease and convenience of frozen.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Soup
Cuisine: Italian, Vegan
Keyword: instant pot soup
Servings: 6
Calories: 201kcal
Author: Susan Voisin


  • 12 ounces frozen California vegetables
  • 12 ounces frozen Italian vegetables
  • 1 15- ounce can diced tomatoes fire roasted preferred
  • 1 15- ounce can cannelloni beans or other white beans undrained
  • 1 15- ounce can pinto beans, kidney beans, or your favorite beans undrained
  • 1/4 cup quinoa rinsed
  • 1 tablespoon dried basil
  • 1 tablespoon garlic minced
  • 1 tablespoon hot sauce
  • 1/2 tablespoon dried oregano
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 cups boiling water


  • Add all ingredients to the Instant Pot or other electric pressure cooker. Stir. Secure the lid and set the vent knob to Pressure. Choose Manual or High Pressure and set the time to 2 minutes (use the minus button on the IP).
  • The Instant Pot will turn on and pressure will begin to build (this can take a while, from 15-30 minutes, depending on the temperature of your ingredients). When high pressure is reached, the counter will change to 2 and begin counting down. When it beeps, use the Cancel or Off button to turn off the cooker.
  • Very carefully, turn the vent knob to Steam (or use whatever quick steam release your cooker provides). To be extra careful, you can use a long-handled spoon to turn the knob so that you don't risk being burned by the steam. When the steam has all been released, the Instant Pot will unlock so that you can remove the lid, carefully angling it so that you don't get steamed.
  • Stir the soup. If you'd like it to be thinner, you can add water or vegetable broth. Check the flavor and add more seasoning as necessary.


  • Stir in 1-2 tablespoons of nutritional yeast before serving.
  • Add a handful or two of fresh baby spinach and allow to wilt just before serving.
I used the liquid from the canned beans because I find it results in a richer broth, but if you prefer to use water or vegetable broth, drain the beans, measure the liquid, and replace it with water or broth.
The slowest part of Instant Pot cooking is waiting for the pot to reach high pressure. Thawing the vegetables beforehand or using fresh rather than frozen will shorten the cooking time.
Finally, it's easy to make this soup on the stove, but you should start with 4 cups of water and add more as necessary because more water evaporates in stove-top cooking.
This makes 6 average sized servings (about a cup and a half) or 4 meal-sized servings (about 2 1/2 cups each). A large serving is 1 point on Weight Watchers Freestyle.


Serving: 1serving | Calories: 201kcal | Carbohydrates: 37g | Protein: 11g | Fat: 1.1g | Sodium: 693mg | Fiber: 11g | Sugar: 7g