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Instant Pot Vegetable Soup

This easy Instant Pot Vegetable soup includes step-by-step directions for a healthy and cozy soup that you can meal prep! Made with zucchini, cauliflower, tomatoes, carrots, herbs, and homemade vegetable stock.
Prep Time20 mins
Cook Time13 mins
Time to pressurize + natural pressure release30 mins
Total Time1 hr 3 mins
Course: Soup
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 8 people
Calories: 137kcal


  • 1 tablespoon olive oil
  • 1 onion diced
  • 4 cloves garlic minced
  • 3 carrots peeled and sliced
  • 3 ribs celery sliced
  • 1 ½ cups cauliflower florets cut into 1 inch or smaller pieces; see note 1
  • 1 ½ cups zucchini cut into 1 inch or smaller pieces
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 bay leaf
  • 15 oz can of diced tomatoes including juices; see note 2
  • 6 cups vegetable stock
  • 15 oz can of kidney beans drained and rinsed; see note 3
  • cup nutritional yeast optional; see note 4


  • Sauté onions & garlic- Select the 'sauté' function of the Instant Pot. Add the olive oil and onions to the stainless steel inner pot, and sauté for 5-7 minutes, until they are soft and translucent. Make a space in the middle of the onions, then add the garlic. Cook for 1 minute, stirring, until it is fragrant and cooked through.
    sauteeing onions in the instant pot
  • Combine- Add the carrots, celery, cauliflower florets, zucchini, basil, oregano, salt, bay leaf, diced tomatoes, vegetable stock, kidney beans and nutritional yeast. Stir and scrape the bottom of the pan to make sure nothing is stuck.
    ingredients for vegetable soup in instant pot before cooking
  • Cook- Put the lid on the Instant Pot and set the valve to the 'sealing' position. Pressure cook on high pressure for 5 minutes. When the cooking cycle has completed, allow the pot to naturally release for 10 minutes before carefully transitioning the valve to the 'venting' position, releasing all remaining pressure.
    instant pot with 5 minutes on the timer
  • Serve- Remove bay leaf. Serve with bread or crackers.
    vegetable soup in blue bowl with spoon



  1. fresh or frozen cauliflower can be used, but try to stick to 1 inch or smaller cauliflower florets
  2. for added flavor, consider adding flavored diced tomatoes such as fire roasted, garlic + herb, or Rotel
  3. kidney beans can be swapped for your favorite fully cooked beans; chickpeas, white beans or black beans will all work
  4. nutritional yeast boosts the flavor of the soup; you can swap for parmesan cheese
  • fridge- cool completely, then cover the pot, or portion out into storage jars. Refrigerate for up to 4 days.
  • freezer- cool completely, then portion out into glass or plastic freezer jars. Leave ¼ of the jar empty to account for expansion, and leave lids ajar until the soup is fully frozen. Freeze for up to 3 months.
Heat individual servings in the microwave until steaming hot. Heat larger portions in a pot over medium heat on the stove for 15-20 minutes, until warmed through.
Other veggies you can add
  • broccoli
  • green beans- add after cooking
  • corn or peas (fresh or frozen)- add after cooking
  • parsnips
  • kale or spinach- add after cooking
  • potatoes or sweet potatoes
  • squash
  • leeks


Serving: 1cup | Calories: 137kcal | Carbohydrates: 24g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1109mg | Potassium: 612mg | Fiber: 7g | Sugar: 6g | Vitamin A: 4379IU | Vitamin C: 22mg | Calcium: 66mg | Iron: 3mg