This easy Instant Pot vegetable soup, made with frozen vegetables and pantry staples, is healthy, delicious, and perfect for busy weeknights!
Instant Pot Vegetable Soup
This easy Instant Pot vegetable soup is delicious and satisfying. It is also healthy and completely vegan. Using frozen vegetables and pantry staples makes this soup a great dinner option on busy weeknights, especially for meatless Mondays! It is also fabulous for lunch or as a first course.
In the past, I have not been a big fan of vegetable soup because I thought it was bland. This soup is far from bland and by far the best-tasting vegetable soup that I have ever had. This is such a simple soup but it is actually quite hearty and really delivers on flavor. I call it vegetable soup but it is very similar to minestrone soup, it has Italian flavors, so I would say it is like an Italian vegetable soup. It also has a little heat to help warm you up on a chilly day.
You can easily customize this recipe to your personal preference. I usually prefer using fresh ingredients. However, sometimes I don’t have the time or energy to chop up a bunch of veggies. That is why this recipe is great when you are short on time since it is just so quick and easy to make. This soup is wonderful served with some yummy bread, like Parmesan Garlic Bread, Italian Herb Bread, or these Easy Cheddar Biscuits. Toss in a salad, like this Big Italian Salad, for a nice family meal or if you are just really hungry!
I hope that you all enjoy the soup!
Vegetable Soup Recipe Ingredients
I used all organic ingredients to make my Italian vegetable soup recipe but you can use whatever you have. If you want to use fresh vegetables, please do so, fresh veggies always taste better!
- olive oil
- minced garlic
- frozen mixed vegetables – I used a mix of organic carrots, peas, corn, and green beans. You can choose any vegetable mix you would like.
- can of kidney beans – I used light red kidney beans.
- can of diced tomatoes – I used fire-roasted tomatoes, which I highly recommend.
- Italian seasoning
- paprika
- kosher salt
- freshly ground pepper
- cayenne pepper – Omit if you don’t like the heat.
- vegetable broth
- dry macaroni – I used organic hidden veggie elbow macaroni but any small pasta will work.
I used an 8-quart Instant Pot but this recipe will work in a 6-quart Instant Pot as well.
How to Make Vegetable Soup in an Instant Pot
Making vegetable soup in an Instant Pot is so quick and easy! As always, make sure that you follow your manufacturer’s instructions when using the Instant Pot.
Set the Instant Pot to the “saute” setting on high. Add the olive oil to the pot and heat for a minute. Add the minced garlic to the pot. Saute uncovered for about 1 minute, or until the garlic is fragrant but not burnt. Turn the instant pot off.
Add the frozen vegetables to the pot. Then add the tomatoes and their juices, drained kidney beans, Italian seasoning, paprika, cayenne, salt and pepper to the pot. Pour in the vegetable broth and stir. Cover with the lid and lock it into place. Select the “pressure cook” setting on high pressure and set the timer for 10 minutes. Note: It will take a while for it to heat up, so it will really take longer than 10 minutes. When it is finished cooking, follow the manufacturer’s instructions to quick-release pressure or allow for a natural release. Once the pressure has been released, carefully remove the lid and stir.
Note: If you would like your soup to be more brothy, add an extra cup or two of vegetable broth.
Select the “saute” setting on high and bring just to a boil, uncovered. Stir in the dry pasta and boil for about 7 – 8 minutes, or until the pasta is cooked. Turn the Instant Pot off.
Serve and enjoy!
Instant Pot Vegetable Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 20 ounces frozen mixed vegetables
- 1 15 oz. can of kidney beans drained
- 1 15 oz. can of diced tomatoes undrained. I used fire-roasted tomatoes.
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon cayenne pepper Omit if you don't like the heat.
- 4 cups vegetable broth or 6 cups for a thinner soup (48 oz.)
- 1/2 cup dry macaroni I used organic hidden veggie elbow macaroni but any small pasta will work.
Instructions
- Set the Instant Pot to the “saute” setting on high. Add the olive oil to the pot and heat for a minute. Add the minced garlic to the pot. Saute uncovered for about 1 minute, or until the garlic is fragrant but not burnt. Turn the instant pot off.
- Add the frozen vegetables to the pot. Then add the tomatoes and their juices, drained kidney beans, Italian seasoning, paprika, cayenne, salt and pepper to the pot. Pour in the vegetable broth and stir. Cover with the lid and lock it into place. Select the “pressure cook” setting on high pressure and set the timer for 10 minutes. Note: It will take a while for it to heat up, so it will really take longer than 10 minutes. When it is finished cooking, follow the manufacturer’s instructions to quick-release pressure or allow for a natural release. Once the pressure has been released, carefully remove the lid and stir.
- Select the “saute” setting on high and bring just to a boil, uncovered. Stir in the dry pasta and boil for about 7 – 8 minutes, or until the pasta is cooked. Turn the Instant Pot off. Serve and enjoy!
Notes
- I used an 8 quart Instant Pot but this recipe works in a 6 quart Instant Pot as well. Make sure that you follow your manufacturer instructions when using the Instant Pot.
- If you would like your soup to be more brothy, add an extra cup or two of vegetable broth.
If you make this Instant Pot Vegetable Soup, please leave a comment. I would love to hear from you and I truly appreciate your feedback! I will always do my best to respond to every comment or question ASAP. Thank you and happy cooking!
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This is my go to vegetable soup recipe! I like to add cumin and lemon juice before serving and it’s perfect!
Thank you for the compliment. I’m happy to hear that you enjoy the vegetable soup and I love lemon juice, great addition!
I made this in my 3 quart mini instant pot. I filled it to the max line with 3 cups of broth. After it was finished cooking, I added the other cup of broth and stirred it in. I also cooked it with the noodles with no issues.
Thanks for sharing, Tracey! I’m happy to hear that worked and it might help others with mini pots.
Delicious! I wanted a quick and easy but good vegetable soup and gave this recipe a try since I had everything needed. Family loved it! They want me to make it more often! I will definitely be making this again. (FYI: I accidentally threw in the pasta with everything else and it still turned out just fine. After the 10 minutes on “pressure cook”, I did a quick release, took the lid off, stirred and set it on saute for a couple extra minutes just to boil and then turned off )
Thank you, Tricia! I’m so glad that you and your family loved the soup! Also, thanks for sharing what you did, it may be helpful for others.