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Instant Pot Vegetable Soup

Instant Pot vegetable soup is a delicious, comforting soup you can make right in the pressure cooker. Perfect for a vegetarian lunch or dinner any day of the week.

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 10
Calories: 77 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 3.5 ounces onion diced
  • 3.5 ounces celery finely diced
  • 3.5 ounces carrot finely diced
  • 1 clove garlic minced
  • 15 ounces (1 can) diced tomatoes
  • 15 ounces (1 can) tomato sauce
  • 6 cups vegetable broth
  • 16 ounces frozen mixed vegetables make sure it is the kind that includes carrots, potatoes, green beans, corn, and lima beans. Bonus points if it includes okra!
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons Italian seasoning

Instructions

    Cup of Yum
  1. Set Instant Pot to SAUTE and add olive oil followed by onion, celery, and carrots. Cook for 5 minutes to soften vegetables. Add garlic and continue to cook for 1-2 minutes.
  2. Add the rest of the ingredients to the pot and stir together.
  3. Lock lid in place and turn valve to SEALING. Cook at high pressure for 15 minutes then do a natural release for 15 minutes.
  4. Turn valve to VENTING and release any remaining steam. Unlock lid and add salt and pepper to taste.
  5. Enjoy!

Nutrition Information

Serving 8ounces Calories 77kcal (4%) Carbohydrates 14g (5%) Protein 3g (6%) Fat 2g (3%) Saturated Fat 1g (5%) Sodium 1001mg (42%) Potassium 394mg (11%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 4547IU (91%) Vitamin C 13mg (14%) Calcium 46mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 77

% Daily Value*

Serving 8ounces
Calories 77kcal 4%
Carbohydrates 14g 5%
Protein 3g 6%
Fat 2g 3%
Saturated Fat 1g 5%
Sodium 1001mg 42%
Potassium 394mg 8%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 4547IU 91%
Vitamin C 13mg 14%
Calcium 46mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.