Name: Instant Pot Vegetable Soup Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Italian-American
Ingredients: 2 tablespoons olive oil; 1 cup yellow onion, diced; ½ cup celery, diced (about 2 ribs); 3 cloves garlic, minced; 3 cups potatoes, cut into 1-inch pieces (about 1 pound); 1 cup carrots, cut into ¼-inch thick coins (about 4 medium carrots); 1 cup green beans, fresh or frozen; ¾ cup corn, frozen or canned; 1 (14-ounce) can fire-roasted diced tomatoes; 2 teaspoons Italian seasoning; 1 teaspoon kosher salt; ¼ teaspoon black pepper; ¼ teaspoon red pepper flakes; 5 cups chicken or vegetable broth, divided; 1 bay leaf; 1 (15-ounce) can cannellini beans, drained and rinsed

Description

This Instant Pot Vegetable Soup is a hearty, flavorful, and nutritious meal packed with fresh and frozen vegetables, beans, and Italian seasonings. Prepared quickly using the Instant Pot, it combines sautéing and pressure cooking to deliver warm, comforting soup in just over an hour, perfect for a wholesome family dinner or meal prep.

Ingredients

Scale

Vegetables & Aromatics

2 tablespoons olive oil
1 cup yellow onion, diced
½ cup celery, diced (about 2 ribs)
3 cloves garlic, minced
3 cups potatoes, cut into 1-inch pieces (about 1 pound)
1 cup carrots, cut into ¼-inch thick coins (about 4 medium carrots)
1 cup green beans, fresh or frozen
¾ cup corn, frozen or canned
1 (14-ounce) can fire-roasted diced tomatoes

Seasonings & Liquids

2 teaspoons Italian seasoning
1 teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
5 cups chicken or vegetable broth, divided
1 bay leaf

Beans

1 (15-ounce) can cannellini beans, drained and rinsed

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Instructions

Sauté Vegetables: Set the Instant Pot to “Sauté” mode. Heat 2 tablespoons of olive oil, then add diced onion and celery. Sauté until the vegetables are softened and translucent. Next, add minced garlic, Italian seasoning, kosher salt, black pepper, and red pepper flakes. Cook for about 1 minute until fragrant.
Deglaze and Add Ingredients: Pour ½ cup of the broth into the pot to deglaze, scraping up any browned bits stuck to the bottom. Turn off “Sauté” mode. Add the remaining broth, bay leaf, potatoes, carrots, green beans, corn, and the fire-roasted diced tomatoes to the pot.
Pressure Cook: Secure the Instant Pot lid and set the valve to “Sealing.” Cook on High pressure for 5 minutes. Once cooking finishes, allow the pressure to naturally release for 10 minutes before carefully opening the lid.
Add Beans: Remove and discard the bay leaf. Stir in the drained and rinsed cannellini beans. Replace the lid, but do not seal, letting the soup sit for 5 minutes to warm the beans through.
Serve: Ladle the soup into bowls and serve hot. Optionally, garnish with grated Parmesan cheese for extra flavor.

Notes

You can substitute vegetable broth for chicken broth to keep the recipe vegetarian.
Frozen vegetables can be used in place of fresh green beans and corn for convenience.
Adjust the red pepper flakes to control the spiciness of the soup.
Leftovers keep well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
For a creamier soup, you can blend a portion and stir it back in.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Soup
Method: Instant Pot
Cuisine: Italian-American