Hearty Instant Pot Vegetable Soup

This Instant Pot Pressure Cooker Vegetable Soup is the perfect healthy comfort food that is loaded with delicious vegetables. The flavorful broth tastes like it has been simmering for hours when it takes less than an hour to make. 

 

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

As a child, I used to eat vegetable soup from a can. Now that I’m obsessed with cooking, especially from scratch, I’ve introduced vegetable soup in our lunch and dinner routine. My family has not complained at all and my oldest daughter has given me her official stamp of approval. 

I love this recipe because:

• It makes a huge batch of soup which means you can eat some as soon as you make it and save the rest for later.
• I use a frozen vegetable mix to cut down on the prep time. It’s perfect for nights when I’m way too tired to chop a ton of veggies for my soup.
• It’s all Vegetarian which is perfect for our meatless meals. We try to do a few a week.
• It’s all made in my favorite soup making machine the pressure cooker, which really gets those flavors popping.

If you like soup, check out my yellow squash soup recipe.

How to Make Vegetable Soup

Chop your onion, celery, and potato. That’s all the chopping you’ll need to do for this recipe, woo hoo! Set your Pressure Cooker to high saute. Once the display says “HOT,” add your onion and celery and stir until softened, about 3-4 minutes. Add in chopped potato.

Add vegetable broth and stir with a wooden spoon, making sure to scrape the bottom of the pan to ensure nothing is sticking to the bottom. Then add V8 vegetable drink, mixed vegetables, bay leaves, thyme, and hot sauce. Pour in diced tomatoes but do not stir. 

There’s a rule that stirring tomatoes in your pressure cooker could result in a burn signal.

Press “Cancel” on your Pressure Cooker. Cover and cook on High Pressure for 5 minutes. 

Your machine will take about 30 minutes to rise to pressure, and then the cook cycle will begin. Once it is done, allow the pressure cooker to naturally release for 15 minutes, then quick release any remaining pressure. 

Once all the pressure is released, press “Cancel” and open the lid and remove the bay leaves and stir. Salt and pepper to taste. 

And there you have it, delicious and vegetable soup that is full of flavor. 

Notes

• The recipe as written makes a lot of soup. The amount of liquid does mean it takes longer to come to pressure, about 30 minutes. 
• I’ve made this recipe with the potato and without it. Still absolutely amazing.
• This soup is perfect for freezing.

If you’re interested in other Instant Pot Soup recipes, try these out:

• Sausage and Lentil Soup
• Jerk Chicken Soup
• Pressure Cooker Moroccan Spiced Soup

You may also be interested in this stove-top Easy Seafood Chowder Recipe.

Serve this soup with baked bread to make it more of a meal.