Last Updated on October 5, 2021 by Anne-Marie

You'll love this Instant Pot vegetable soup with fresh vegetables. It's just the soup to make during the cooler months.

Why this recipe works

There's nothing like warm Instant Pot veggie soup on a cold winter night. Serve it with some French bread (or your favorite gluten free bread).

This soup is so tasty that it might make convince your family to eat a vegetable or two!

It's also a terrific way to use leftover veggies from other recipes.

How to make Instant Pot vegetable soup

This Instant Pot vegetable soup recipe is super easy to make.

1. Add the oil to your Instant Pot and heat it on sauté mode.

2. Add onion and celery. Stir and cook until softened - about 3 to 5 minutes.

3. Stir in the garlic and cook for 30 more seconds.

4. Add the remaining ingredients to your pressure cooker except for the Worcestershire sauce and kale. Stir to combine.

5. Place the lid on your pressure cooker. Select Manual or Pressure Cook and cook on High pressure for 5 minutes.

6. Once the cooking time is over, do a Natural Pressure Release for 12 minutes. Then do a Quick Pressure Release to vent the pot.

7. Finally, remove the lid to release any remaining pressure.

8. Add the Worcestershire sauce (or any substitutions - see notes below) and kale to the pressure cooker. Stir to combine.

9. Taste to adjust seasonings (more salt or pepper to taste). Serve!

Get more Instant Pot Tips at When is it Safe to Open my Instant Pot?

Looking for soup time savers?

Use frozen vegetables Use a frozen garden vegetable soup mix to cut down on the recipe prep time. Super convenient when you don't want to chop up vegetables on a busy weeknight!

So you don't have to stand over the Instant Pot waiting for the frozen vegetable to thaw and cook, I would mostly defrost the frozen veggies in the microwave and then soften them up all the way in the pressure cooker.

Use jarred garlic I use pre-minced garlic from the supermarket. It saves so much time since I no longer have to peel the garlic and mince it. Plus I no longer have to throw out dried or rotten garlic.

I get the giant jar of minced garlic at Sam's Club. I'm amazed at how quickly I go through it!

Cook with thin-skinned potatoes Using red or golden potatoes, the kind you only have to wash and dice, will save you time. Having to peel potatoes is a real chore!

Buy pre-sliced mushrooms In my opinion, paying a little extra is worth the time savings. And sometimes, sliced mushrooms are the same price as whole mushrooms.

Buy pre-chopped kale If you can find it, buy already chopped kale. Again, paying a little extra is worth the time savings.

Check out more timesaving easy vegetarian Instant Pot recipes.

Can I use other vegetables in this pressure cooker soup?

You betcha! You can use a variety of veggies in this recipe:

• frozen corn
• diced bell pepper
• green beans (fresh or frozen)
• diced sweet potatoes
• diced squash
• diced parsnips
• zucchini

Like my Leftover Turkey Soup Recipe, this vegetable soup in instant pot is a terrific way to use up leftover vegetables from a prepping the holiday feast or when you have too many veggies in the garden.

Tips for making instant pot vegetable soup recipes

Gluten free? If you're gluten free, make sure the vegetable broth you're using is certified gluten free. Not all broths are!

Vegan? If you're vegan, use a certified vegan veggie broth and leave out the Parmesan cheese for topping. (Or use a vegan substitute.)

Tomato juice or V8? Either one is terrific. I use V8 in my Easy Slow Cooker SPAM Soup Recipe, which gives this slow cooker soup recipe a terrific taste.

Basil substitutions You can also use Italian seasoning instead of plain dried basil.

Seafood allergies? Did you know that Worcestershire sauce isn't safe for people with seafood allergies because it contains anchovies? Well, now you do!

So if you're cooking this instant pot vegetable soup for someone with seafood allergies, leave it out or substitute:

• balsamic vinegar
• soy sauce (or tamari sauce if you're gluten free)
• coconut aminos

Can I freeze instant pot vegetable soup?

Of course! There's nothing better than having a supply of tasty pressure cook vegetable soup waiting to be heated up in the freezer on those evenings you just don't feel like cooking.

1. Cool the soup down. Don't leave the soup on the counter to cool down. This isn't a good food safety practice. (Yeah, yeah, I know we all do it. But still.)

Instead, you can cool the vegetable soup down rapidly by placing the inner Instant Pot pot in a bath of ice water in the sink. Stir the vegetable soup often to cool it down more quickly.

2. Store the soup. You can pour the vegetable soup into freezer-safe food storage containers.

Some people also like freezing vegetable soup in gallon Ziploc freezer bags. This can be a bit tricky to do, but it has the advantage that you can then stack the frozen bags in your freezer, which saves space.

To pour the Instant Pot vegetable soup in to the freezer bag, place the bag in a bowl. Then cuff the bag over the edge of the bowl. Ladle the vegetable soup into each bag.

(You can also have a helper hold the bag open for you.) Then carefully press out any air. Seal up the bag.

Remember to label and date the containers or bags.

3. Freeze the soup. Stack the containers or lay the Ziploc freezer bags flat in a single layer in the freezer. After the bags freeze, you can then stack the bags to save freezer space.

The soup should remain good for at least three months.

4. Thaw and reheat. To thaw, defrost the containers overnight in the refrigerator.

Another way to thaw the frozen Instant Pot soup is to place the containers or freezer bags in a large bowl full of room temperature water. The soup should thaw in a few hours.

Then you can warm the instant pot soup up on the stovetop or microwave it.

Check out these easy soup recipes

● If you’re crazy for kale, you’ll love this Kale Soup Recipe.

● This Easy Gluten Free Cream of Mushroom Soup Recipe is terrific to use in casseroles or just as a delicious soup.

● Instant Pot Potato Soup is another yummy, creamy soup.

● If you love veggie soups, try this Easy Tomato & Okra Soup Recipe.

● This 30-Minute Pozole Recipe is a terrific way to use leftover shredded chicken or pulled pork.