Quick & Simple 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!

Orange bowl of vegetable soup.

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 soupInstant Pot Chicken and DumplingsInstant Pot Butternut Squash SoupInstant Pot Chicken Tortilla Soup Recipe, and Loaded Instant Pot Potato Soup.

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Bowl of vegetable soup in front of instant pot

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.

Close up of instant pot vegetable soup.

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.

Orange bowl of vegetable soup with instant pot in background.

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:

Orange bowl of vegetable soup.
5 from 1 vote
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Instant Pot Vegetable Soup Recipe

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!

Course Main Dish Recipes
Cuisine American
Keyword instant pot vegetable soup
Prep Time 10 minutes
Cook Time 8 minutes
Additional Time 10 minutes
Total Time 28 minutes
Calories 102 kcal
Author Aileen Clark

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.

Recipe Notes

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

Nutrition Facts
Instant Pot Vegetable Soup Recipe
Amount Per Serving (1 1/2 cups)
Calories 102
% Daily Value*
Sodium 788mg34%
Carbohydrates 20g7%
Fiber 6g25%
Sugar 6g7%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
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