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+ servings
Bowl of vegetable soup.
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4.84 from 12 votes

Instant Pot Vegetable Soup

Easy Instant Pot Vegetable Soup. 
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Soup
Cuisine: American
Keyword: instant pot, vegetable soup
Servings: 6
Calories: 146kcal
Author: Heather


  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 golden potatoes, peeled and cubed (2-3 cups)
  • 2 cups frozen mixed vegetables
  • 2 15 oz cans petite diced tomatoes
  • 3 cups vegetable broth can substitute chicken or beef broth
  • 1/2 teaspoon Italian seasoning blend
  • salt and pepper


  • Put Instant Pot on Saute mode. Add olive oil, diced onion and potatoes. Stir for 2 minutes.
  • Add the remaining ingredients. Place lid on and put valve to sealing. 
  • Place on manual pressure cook for 5 minutes. Let naturally release for 5 minutes and then carefully do a quick release of pressure. 



Vegetable soup will last 3-4 days in the fridge. Make a big pot and have it for lunch throughout the week.
This soup can also be frozen. Let the soup completely cool. Place into a freezer-safe container and store for up to 3 months. 


Calories: 146kcal | Carbohydrates: 27g | Protein: 5g | Fat: 3g | Sodium: 685mg | Potassium: 781mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3625IU | Vitamin C: 26.2mg | Calcium: 81mg | Iron: 4.2mg