Instant Pot Vegetable Soup

Make this easy dump and go instant pot vegetable soup for dinner tonight! With just three ingredients, you will have dinner on the table in under 30 minutes!

I have said this so many times before, but we love soup around here! I share 3 to 4 new soup recipes every month in the Fall and Winter months and have shared several instant pot soup recipes. Some of my favorites are instant pot tomato soup, Instant Pot Chicken and Dumplings, Instant Pot Butternut Squash Soup, Instant Pot Chicken Tortilla Soup Recipe, and Loaded Instant Pot Potato Soup.

3 Ingredient Instant Pot Vegetable Soup

This soup is really simple to make. It’s made with vegetable broth, a bag of frozen vegetables, and tomato passata. Then, you just season the vegetable soup with salt and pepper to match your tastes. It’s a very simple soup recipe that works perfectly for those hectic night when you are exhausted and don’t have the time (or energy) to make a complicate meal.

What is Tomato Passata?

Tomato passata is a cross between tomato paste and tomato sauce. It’s a tomato puree that’s made by cooking and straining tomatoes. It most often sold in a tall skinny jar.  If you can’t don’t have passata on hand, you can substitute it for 1/2 cup tomato sauce.

What to serve with instant pot vegetable soup?

Serve this simple vegetable soup with crackers, croutons, or bread. If you want to try your hand at making bread to pair with this soup, try one of these recipes:

• Italian Bread Bowls Recipe
• Whole Wheat French Bread
• Freezer Friendly Parker House Rolls Recipe
• Cheesy Garlic Bread Recipe
• 30 Minute Dinner Rolls

Continue to Content

Instant Pot Vegetable Soup Recipe

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 8 minutes

Additional Time: 10 minutes

Total Time: 28 minutes

This simple dump and go instant pot vegetable soup recipe is perfect for those hectic nights. Just throw it together and let it cook. It will be ready in under 30 minutes!

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Ingredients

• 3 cups mixed frozen vegetables
• 1/2 cup passata
• 4 cups vegetable broth
• salt and pepper to taste

Instructions

1. Combine vegetables, broth, passata, salt, and pepper in instant pot
2. Whisk the soup to blend the tomato passata into the vegetable broth.
3. Close the lid and set the pressure release valve to sealing.
4. Press the manual or pressure cook button and set to 8 minutes.
5. Quick release pressure and serve.

Notes

If you cannot find passata, tomato sauce may be used.

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Nutrition Information

Yield 4 Serving Size 1 1/2 cups
Amount Per Serving Calories 102Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 788mgCarbohydrates 20gNet Carbohydrates 0gFiber 6gSugar 6gSugar Alcohols 0gProtein 4g

Nutrition information is an estimate.

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