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Instant Pot Vegetable Soup Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 3 garlic cloves, minced
  • 1 tsp dried thyme
  • ½ tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • 4 cups vegetable broth
  • 1 (14.5 oz) can diced tomatoes
  • 2 medium potatoes, diced
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1 cup fresh green beans, trimmed and cut into 1-inch pieces
  • ½ cup frozen corn
  • ½ cup frozen peas
  • Fresh parsley, chopped

Method
 

  1. Set Instant Pot to Sauté, heat olive oil, and cook onion, carrots, and celery for 5 minutes until onion softens.
  2. Stir in garlic, thyme, oregano, salt, and pepper for 30 seconds. Add broth, tomatoes, potatoes, and beans. Cancel Sauté, lock lid, and pressure cook on High for 5 minutes.
  3. Quick release pressure. Stir in green beans, corn, and peas. Sauté for 3 to 4 minutes until green beans are bright and tender.
  4. Ladle into bowls and top with fresh parsley. Serve hot.

Notes

The soup thickens as it sits. Add a splash of broth when reheating if needed. For a creamier texture, blend a cup of the finished soup and stir it back in before serving.