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instant pot vegetable soup

Instant Pot Vegetable Soup

Loaded with cabbage, cauliflower, bell peppers, and zucchini, this vegetable soup made in your Instant Pot is the easiest, healthy way to warm up this winter.


- 1 can diced tomatoes

- 1 can mixed vegetables

- 1 can black beans

- 1 onion

- 2 cloves garlic

- 2 cups vegetable broth

- 1 tablespoon olive oil

- Salt and pepper

- Dried herbs of your choice (such as thyme, basil, or oregano)


1. Start by setting your Instant Pot to the sauté function. Add 1 tablespoon of olive oil and allow it to heat up.

2. While the Instant Pot is heating up, peel and dice the onion and garlic cloves.

3. Once the Instant Pot is hot, add the diced onion and garlic and sauté for a few minutes until they become translucent.

4. Drain and rinse the can of black beans and add them to the Instant Pot.

5. Drain the can of diced tomatoes and add them to the Instant Pot as well.

6. Next, add the can of mixed vegetables to the Instant Pot.

7. Pour in 2 cups of vegetable broth and give everything a good stir.

8. Add salt, pepper, and any dried herbs of your choice to the pot. Stir again to evenly distribute the seasoning.

9. Close the lid of the Instant Pot and make sure the steam valve is set to "sealing".

10. Set the pressure cook function to high for 10 minutes.

11. Once the cooking time is up, use the quick release method to release the pressure from the Instant Pot.

12. Carefully open the lid and give the soup a stir.

13. Taste and adjust the seasoning if needed.

14. Serve the Instant Pot vegetable soup hot and enjoy! You can also top it with some grated cheese, croutons, or fresh herbs.

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