Simple, healthy Instant Pot vegetable soup is perfect when you're craving a nourishing, light meal. It's ready in 40 minutes, and aside from chopping a few vegetables, couldn't be easier! Just add everything to the Instant Pot, pressure cook on high, and enjoy! Vegan and allergy-friendly. Stovetop instructions included.
Why You'll Love This Vegetable Soup
There's just something about a bowl of vegetable soup that's so satisfying. Lightly seasoned with Italian herbs, broth-y, lightly tomato-y, and with all of the varying textures of veggies and potato.
The Instant Pot cooks the vegetables perfectly, and this recipe is so easy it's almost a "dump-and-start" type of IP recipe. After a 2-minute saute to enhance the flavors of the herbs and garlic, all you do is add everything to the Instant Pot, lock on the lid, and pressure cook on high for 9 minutes.
So easy! And the flavors and colors of the vegetables stay more vibrant with pressure cooking, as opposed to extended simmering required for stovetop soup. I hope you love how comforting and easy this soup is, too!
- cabbage - most vegetable soup recipes don't include cabbage, but in my opinion, it's the veggie that totally makes this soup! It's perfect in soup and much better than the mushy, over-cooked green beans you usually find in vegetable soup.
- onion - any type of onion you have on hand is fine.
- potatoes - I used gold potatoes and left the skins on. Red potatoes or russets are also great in vegetable soup. If you go with russet potatoes I recommend peeling them.
- canned diced tomatoes - I always go for fire-roasted but regular diced tomatoes are fine, too.
- broth - either store-bought or homemade vegetable broth.
- fresh parsley - added after pressure cooking, it lends a lovely fresh green flavor and color to the soup.
- mushroom powder - I'm always looking for easy ways to add umami to my plant-based recipes, and dried mushrooms/mushroom powder have become a staple in my pantry for that reason. But don't fret if you don't have any. Just skip it!
- Italian seasoning - this is a blend of oregano, marjoram, rosemary, thyme, basil, and sage. If you don't have the blend on hand, make your own with about ¾ tsp oregano, ¼ tsp each of marjoram, rosemary, and thyme, and a few dashes of sage.
See recipe card below for quantities and full recipe.
How To Make Instant Pot Vegetable Soup
Once you gather your ingredients and chop the vegetables, prep is a breeze!
1 - First, preheat the Instant Pot using the saute function. Set it for 3 minutes. After 3 minutes it will automatically turn off (or press cancel). Add the oil and give it a few seconds to get hot. Add Italian seasoning and garlic. Stir and let sit 1 minute.
2 - Add the remaining ingredients, and stir well. Lock on the Instant Pot lid, and set to sealing. Select manual/pressure cook, and cook at high pressure for 9 minutes. The Instant Pot will take about 15 minutes to come to pressure, then the timer will begin.
When the timer beeps and the 9 minutes are complete, carefully quick release the pressure by flipping the knob to the venting position.
Remove the lid, and stir in the fresh parsley and apple cider vinegar. Taste for seasoning and add salt, pepper, and soy sauce, if desired.
- Spicy - add diced jalapeno or other hot peppers, either to the pot or to individual servings. Crushed red pepper flakes and your favorite hot sauce are also quick and easy additions.
- Kid friendly - omit the black pepper and slightly reduce the Italian herbs. Serve with crumbled crackers and grilled cheese or vegan quesadillas on the side.
- Proteins - to make vegetable soup even more filling, add cooked tempeh, vegan ground beef, beans, or other vegan meats to the finished soup. Or bump up the amount of vegetable broth and add red lentils, TVP, or soy curls to the Instant Pot before cooking.
Related: you may also like this Instant Pot Lentil and Cabbage Soup!
I've included stovetop instructions in the recipe below, but otherwise you'll need an Instant Pot! I'm currently using this 8-quart model. It's also fantastic for making vegan yogurt, by the way.
A 6-quart Instant Pot should also be large enough for this volume of soup.
If you have a smaller pressure cooker you'll need to adjust the ingredient amounts accordingly.
How to Store and Freeze Vegetable Soup
This soup keeps in the refrigerator for up to 6 days.
To freeze vegetable soup, first allow it to cool completely. Transfer to a freezer-safe container leaving space at the top for the liquid to expand. Freeze for up to 1 month.
Let the soup thaw overnight in the refrigerator then reheat on the stovetop or in a microwave. You can also use the Instant Pot's saute function to reheat soup.
Vegetable Soup FAQs
For this Instant Pot recipe, you'll want to consider is whether the vegetable has a similar cook time to the other ingredients. A few options are frozen corn, peas, and green beans. For softer, quick-cooking vegetables like summer squash, split the pressure cooking into two sessions. Release the pressure after 5 or 6 minutes, add the squash, and resume pressure cooking for 2 to 3 minutes. Leafy greens like spinach and kale should be added after cooking. The residual heat of the soup is enough to soften the greens.
Absolutely. See the stovetop instructions in the recipe card below.
Yes, it can be helpful. Whether you're trying to lose weight, increase fiber intake, or simply eat more vegetables, vegetable soup is a great option. It's low in calories and fat, high in fiber, and very satisfying.
Try to cut the potatoes into somewhat evenly-sized, 1- to 1 ¼-inch pieces. This helps them cook evenly. If they're smaller, they may over-cook and split apart. Of course, it's just soup. An overly soft potato isn't the worst thing!
What to serve with vegetable soup:
I finished our most recent batch of vegetable soup for lunch today while typing up this recipe. Time to make another batch!
I hope you enjoy this healthy and comforting Instant Pot vegetable soup. If you try the recipe be sure to comment below and let us know! ⭐️⭐️⭐️⭐️⭐️
Instant Pot Vegetable Soup With Cabbage
- 6-quart instant pot - either 6- or 8-quart
- 2 teaspoons oil, optional - or use a splash of the vegetable broth
- 2 teaspoons Italian seasoning blend
- 4 large cloves garlic, minced
- 1 large onion, chopped
- 3 ribs celery, chopped
- 2 large carrots, peeled and cut into coins or half moons
- 1 pound red or gold potatoes, cut into 1-inch pieces
- ½ small head cabbage, outer leaves removed, cored and chopped - I like to cut into large bite-size pieces, about 2x2 inches.
- 2 teaspoons shiitake mushroom powder, optional - see Note 1
- 1 teaspoon fine sea salt
- ¼ teaspoon black pepper, or more to taste
- 1 (14 oz) can diced fire-roasted tomatoes
- 4 cups vegetable broth
- 2 cups water
- 1 bay leaf
Optional additions, to taste:
- ⅓ cup chopped fresh parsley
- 1 tablespoon apple cider vinegar - or a squeeze of lemon juice
- 1 tablespoon soy sauce or tamari - check for allergens
- Preheat the Instant Pot using the saute function. Set it for 3 minutes. After 3 minutes it will automatically turn off (or press cancel). Add the oil and give it a few seconds to get hot. Add Italian seasoning and garlic. Stir and let sit 1 minute.
- Add the remaining soup ingredients (not the Additions), and stir very well. Lock on the Instant Pot lid, and set the venting knob to sealing. Select manual or pressure cook, and cook at high pressure for 9 minutes. The Instant Pot will take about 15 minutes to come to pressure, then the 9-minute timer will begin.
- When the timer beeps and the 9 minutes are complete, carefully release the pressure by turning the venting knob to the venting position.
- Once the pin has dropped, carefully remove the lid. Stir in the fresh parsley and apple cider vinegar. Taste for seasoning and add salt, pepper, and soy sauce, if desired. Serve with salad and cornbread or other hearty bread.
For the stovetop:
- Preheat a large soup pot over medium-low heat. Saute the oil, Italian seasoning, and garlic for 1 to 2 minutes. Increase heat to medium and add the onion, celery, and carrots. Cook for 2 to 3 minutes.
- Add the remaining ingredients (not the Additions), and bring to boil. Reduce heat to low, cover, and simmer for 35-40 minutes. Adjust heat as needed to maintain a simmer. The soup is done when the vegetables and potatoes are tender. Stir in the parsley and vinegar. Taste for seasoning and add salt, pepper, and soy sauce, if desired.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.
Very flavorful! Feels very clean and light, and it was easy to make. I just love the Instant Pot! One comment from a family member was “best soup ever.” Thank you!
Wow, what great feedback! Thank you for sharing with us, Kris. Funny enough, I was just walking into the kitchen to make another batch of this soup when your comment came in. 😀
This was so timely as I had some cabbage and potatoes to use. Light and nourishing exactly as you said. Worked perfectly thank you!
Wonderful. Glad you enjoyed it, Nisha!