Easy Instant Pot Vegetable Soup

October 10, 2020
easy instant pot vegetable soup in a white bowl.

Hooray, it's officially soup season! It's the perfect time to share with you this Easy Instant Pot Vegetable Soup.

But, I have to warn you, I'm going to have a bit of a split personality about food for a bit. Where we are right now is decidedly NOT fall-like. We've been seeing 100ºF+ for the last couple of weeks. No bueno! And definitely not soup weather.

Thankfully, we enjoyed a little bit of cooler weather in Colorado before we left. We got our soup and stew fix in before we started sweating our asses off.

This vegetable soup comes together so easily and is made of pantry items, frozen, and long-storing veggies. That makes it perfect for the RV or if your schedule can be chaotic. The ingredients for this soup will hang out for a few weeks until you are ready to make it.

Now, I'm always saying my recipes are for an Instant Pot but that's only because that is the electric pressure cooker that I have. It should work in any electric pressure cooker. If you have a different brand you probably know what adjustments, if any, you might need to make. 

The amount of calories in this Easy Instant Pot Vegetable Soup will depend on which beans or vegetables you choose to use. But regardless it will still be pretty low in calories. The veggies and beans I used ended up being about 200 calories per serving. And it's pretty filling! It's delicious with a little sprinkle of vegan parmesan on top.

Easy Instant Pot Vegetable Soup

This almost no-prep soup is perfect for a light meal and easily customizable
Prep Time5 minutes
Cook Time12 minutes
12 minutes
Total Time29 minutes
Course: Soup
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 4


  • Instant Pot


  • 3 cups vegetable broth
  • 15.5 ounce can diced tomatoes
  • 15.5 ounce can of beans rinsed and drained
  • 1 pound frozen mixed vegetables
  • 2 cloves minced garlic
  • 1 cup diced potato
  • 1/2 teaspoon basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoons oregano
  • 1/4 teaspoon thyme
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon hot pepper sauce Tabasco, Frank's or your favorite
  • salt to taste


  • Add the 3 cups of vegetable broth and all ingredients through the black pepper into your Instant Pot. Use the manual setting and set it to 12 minutes and let the pressure release naturally until the pressure indicator drops or for at least 10 minutes. If the soup seems too thick, add more broth. Taste for seasoning and add more salt, hot sauce, or herbs, if needed.


I didn't do a recipe calculation on this because it depends on which beans and vegetable mix you use. But my calculation using red beans and a frozen soup vegetable blend came to 200.2 calories per serving.
Many brands of frozen mixed vegetable bags have shrunken down to 12 ounces. I take this opportunity to use up any bag ends I have hanging out in the freezer. Or, you could use some fresh veggies to make up the difference.

To be honest, I could eat soup almost any time (well, maybe when it's below 90ºF) but Kevin doesn't like it when the weather is hot. Do you eat soups year round or only during cooler weather?

Laura Nunemaker

About the Author

Laura Nunemaker

vegan. full-time traveler. rv dweller. food lover. cow petter.

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