Instant Pot Vegetable Soup with carrots, zucchini, potatoes, cabbage, tomatoes, celery, onions and Italian spices tastes great and serves 8.
If you are fortunate to own an Instant Pot, then you already know how “fun” they are to use! Our son gave me his Instant Pot last year before moving to Portugal. Let me tell you… it has gotten a workout since then in our kitchen!
I first made this delicious soup in the Fall of 2024 and we instantly loved it! The soup is jam-packed with fresh veggies and has amazing flavor. Honestly, the “hardest” thing you will do (if you can call it “hard”) is to chop up the vegetables! Ha Ha… easy peasy!
Today I want to show you just how SIMPLE it is to make enough Instant Pot Vegetable Soup for 8 servings. Here’s how to make it, step by step.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
First Step- Prep The Veggies
One of the most important things you need to do right at the beginning is to get the PREP work done! That way this soup will be a cinch to make!
First, you will need to dice up onions, carrots and celery (the grand trio of flavorful cooking!). These will be added to the Instant Pot first for a quick sauté.
On a separate cutting surface, dice green zucchini (and yellow zucchini, if desired). Finely chop up green cabbage, then peel and then dice russet potatoes. Set these veggies off to the side.
Sauté The Veggies
Plug in your Instant Pot and then select the SAUTÉ setting. Add 2 Tablespoons of olive oil to the pot and let it heat up for about 1 minute. Dump in the chopped carrots, onions, celery, salt and black pepper.
Sauté them, stirring occasionally, for about 5 minutes OR until the veggies have softened slightly (don’t let them get brown, though!).
Add More Ingredients To The Instant Pot
Now it’s time to add the remaining ingredients for the soup into the Instant Pot. Add the chopped cabbage, zucchini, and potatoes to the sautéed veggies in the pot.
Next add a 14.5 oz. can of diced tomatoes (including the juice) and a 15 oz. can of kidney beans that have been rinsed and drained. Give everything a quick stir to combine.
Pour 4 cups of vegetable broth over the veggies, then add one bay leaf and 1½ teaspoons of Italian seasoning. The veggies won’t be fully covered by the broth but as they cook, they will release some of their own juice (or water) to join the party. Give everything a good stir to incorporate the spices into the soup.
FYI: If you don’t have Italian seasoning mix, you can make it yourself. Find out how by checking out my blog post that shows how easy it is to make HERE.
Cooking Instant Pot Vegetable Soup
Put the lid on the Instant Pot and lock it into place. Flip the pressure release toggle to SEALING. Hit the CANCEL button to reset the Instant Pot and cancel the Sauté function.
Now select the MANUAL or PRESSURE COOK button. Set the cooking time for 5 minutes at HIGH pressure. This will start the Instant Pot program to bring it to full internal pressure (which needs to happen before the cooking time begins).
It typically will take about 15-20 minutes for the Instant Pot to reach full pressure, and then the pressure gauge will pop up on the lid, and the pressure cooking will begin.
Once The Cooking Program Is Complete
When the 5-minute cooking time has ended, the machine should alert you with a beep. Let the pressure release NATURALLY (do NOTHING at all to the Instant Pot) for a total of 15 minutes.
Once the pressure has released naturally for 15 minutes, flip the pressure release toggle to VENTING. This will allow any more steam still hanging out inside the pot to release automatically. When all the steam has been released, the pressure gauge will drop back down into the lid, indicating it is safe to open the lid.
Open and remove the lid and give the soup a stir. Find and discard the whole bay leaf, because it is not needed anymore. The Instant Pot Vegetable Soup is now ready to be served.
Serve And Enjoy Instant Pot Vegetable Soup
Ladle the Instant Pot Vegetable Soup into individual bowls (or a large soup tureen or serving pot if you have one). The soup is wonderful, as is, but I always give it a nice garnish before serving for additional flavor and a pop of color on top!
Sprinkle the surface of the hot soup with grated Parmesan cheese (as much as you want), then add some fresh parsley (chopped or whole leaves). I grow flat-leaf parsley in our little garden and typically garnish each bowl of soup with a couple sprigs of parsley.
Serve the soup and enjoy this amazingly flavorful Italian soup! I’m positive you’re going to really enjoy it. We LOVE serving this soup with a crusty loaf of rustic sourdough bread on the side. YUM!
I hope you have the chance to make this delicious Instant Pot Vegetable Soup and trust you (and those you love) will enjoy it, too! It’s really GOOD.
Thanks for taking time out of your day to visit my blog, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.
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Original recipe source: “The Ultimate Instant Pot Cookbook”, by Coco Morante, page 71, published by Ten Speed Press in 2018
↓↓ PRINTABLE RECIPE BELOW ↓↓
Instant Pot Vegetable Soup with carrots, zucchini, potatoes, cabbage, tomatoes, celery, onions and Italian spices tastes great and serves 8.
- 2 Tablespoons olive oil
- 1 large carrot peeled, diced
- 1 medium yellow onion peeled, diced
- 2 stalks celery diced
- ½ teaspoon kosher salt
- ⅓ teaspoon ground black pepper
- 1 pound russet potatoes peeled, diced
- 2 medium green zucchini (or combo of green/yellow) diced
- ¼ head green cabbage cored, chopped
- 15 ounces canned kidney beans rinsed, drained
- 14.5 ounces canned diced tomatoes (and the juice) do NOT drain
- 4 cups vegetable broth
- 1½ teaspoons Italian seasoning
- 1 bay leaf (dried)
Plug in the Instant Pot; choose the SAUTÉ setting. Add olive oil to the pot; let it heat up for about 1 minute. Dump in the chopped carrots, onions, celery, salt and black pepper. Sauté them, stirring occasionally, for 5 minutes OR until the veggies have softened slightly (don't let them get brown, though!).
Add the remaining ingredients to the onion/celery and carrot mixture. Stir everything very well until the ingredients are fully combined. The veggies won't be completely covered by the broth, but as they cook, they will release some of their own juices (or water) into the soup.
Put the lid on the Instant Pot; lock it into place. Flip the pressure release toggle to SEALING. Hit the CANCEL button to reset the Instant Pot and cancel the Sauté function. Now select the MANUAL or PRESSURE COOK button. Program the cooking time for 5 minutes at HIGH pressure. This will begin to bring the Instant Pot to full internal pressure (needs to happen before the cooking timer begins). It typically takes about 15-20 minutes for the Instant Pot to reach full pressure, then the pressure gauge will pop up on the lid, and the pressure cooking begins.
When the 5-minute cooking time has ended, the machine should alert you with a beep. Let the pressure release NATURALLY (do NOTHING at all to the Instant Pot) for a total of 15 minutes. Once the pressure has released naturally for 15 minutes, flip the pressure release toggle to VENTING. This will allow any more steam still inside the pot to release automatically. When all the steam has been released, the pressure gauge will drop back down into the lid, indicating it is safe to open the lid. Open and remove the lid; give the soup a stir. Find and discard bay leaf, because it is not needed anymore.
Ladle the soup into serving bowls. If desired, garnish each portion with grated Parmesan cheese and chopped flat-leaf parsley (or sprigs of parsley leaves). Serve hot and enjoy!
NOTE: The caloric calculation does not include the optional garnishes (Parmesan and parsley).
Here’s one more to pin on your Pinterest boards!