Instant Pot 10 Vegetable Soup—a flavorful and colorful vegetable soup that is anything but boring! Get more veggies in your diet with this healthy and tasty soup.
Related: SLOW COOKER 10 vegetable soup recipe
Instant Pot 10 Vegetable Soup
If you’re looking for a nutrition packed meal with lots of flavor this soup is for you! I have always viewed vegetable soup as boring and flavorless. This Instant Pot 10 vegetable soup changed my mind. It was colorful with lots of textures and it had tons of flavor too.
The 10 vegetables included in this soup are:
- tomatoes
- red pepper
- yellow pepper
- shallot
- corn
- celery
- garlic
- carrots
- zucchini
- spinach
You can serve this soup as main dish with breadsticks (I use this recipe) or you can have it as a side dish to start the meal. I ate two huge bowls and am excited to eat some of the leftovers for lunch today.
How do the vegetables not get mushy? This recipe works in the Instant Pot because the whole time the vegetables are prepared the pot is heating up the broth using the saute setting. By the time you add in the vegetables the broth is boiling. At that point the pot is covered and you set the pot to pressure cook for just 1 minute. The pot doesn’t take much time to come to pressure because it has been “pre-heating.” If you didn’t warm the broth the pot would take a long time to come to pressure and the vegetables would be obliterated to mush.
Related: 37 Instant Pot Vegetarian Recipes
Try these other healthy Instant Pot recipes
Instant Pot Dakota Smashed Pea And Barley Soup
Instant Pot Mexican Quinoa And Black Beans
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Instant Pot 10 Vegetable Soup
- Prep Time: 25 minutes
- Cook Time: 1 minute (5 minute NPR)
- Total Time: 26 minutes
- Yield: 9 (1.5 cup servings) 1x
Description
A flavorful and colorful vegetable soup that is anything but boring! Get more veggies in your diet with this healthy and tasty soup.
Ingredients
- 2 tsp olive oil
- 1 shallot, diced
- 10 garlic cloves
- 8 cups vegetable broth
- 1 (14.5 oz) can petite diced tomatoes
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1 cup frozen corn
- 1 rib celery, diced
- 1 cup diced carrots
- 1 medium zucchini, quartered and sliced
- 1 cup frozen lima beans
- 1 (15 oz) can great northern beans or chickpeas, rinsed and drained
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 Tbsp tomato paste
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 1 tsp ground coriander
- 3 cups coarsely chopped spinach
Instructions
- Turn your Instant Pot to the saute setting. When the display says HOT add in the oil and swirl it around. Add in the shallot and saute for about 3 minutes. Then add in the garlic and saute for 20 seconds. Pour in the vegetable broth. Keep the pot on the saute setting while you prepare and dice all the vegetables. The vegetable broth should be boiling or almost boiling when you add in the rest of the ingredients.
- Add in the tomatoes, bell peppers, corn, celery, carrots, zucchini, lima beans, beans/chickpeas, salt, pepper, tomato paste, cumin, chili powder and coriander. Turn off the saute setting.
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 1 minute. When the time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid.
- Stir in the spinach. Salt and pepper to taste.
- Ladle into bowls and serve.
Notes
Variation: Add in uncooked and rinsed quinoa in the place of the chickpeas or the lima beans.
For a lower sodium version don’t add in the salt and use a low sodium vegetable broth.
I used my 6 quart Instant Pot Duo 60 7 in 1*. An 8 quart pot can be used with no changes. For 3 quart pots halve the recipe and keep the same cooking time.
Leftovers stay good in the fridge for up to a week. This soup can be frozen although some of the vegetables will be a little mushy when reheated (like the zucchini and peppers).
- Category: Soup
- Method: Instant Pot
- Cuisine: American
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
It had good flavor. I used part low-sodium broth and the rest regular, and only used 1 1/2 tsp. cumin. Didn’t have lima beans so used edamame. Added 1/4 cup rinsed quinoa, but will use 1/2 cup next time. Also may try adding cauliflower and green beans to the mix and maybe mushrooms too. A good and healthy way to get daily vegetables in.
★★★★★
I like the sound of edamame!
Garlic cloves left whole — not chopped? Just wanted to make sure. Thanks
Oops I need to fix that it is supposed to be minced
Used your recipes to teach my sister how to use her IP! 💕 Since my hubs demands meat (I know-vegetable soup) I add a small package of diced ham cubes. Yum.
★★★★★
Ham is a great addition!!
HI Karen – Thanks for all your wonderful recipes! My husband likes potatoes in soup. Can I use them in this recipe?
Yes! I would cut into fairly small cubes.
Hi Karen
Can I add the quinoa and keep the lima and great northern beans? Sounds wonderful, I want it all! Lol
Of course! That would be great!
Ok I made it…Oh WOW! THE best flavor EVER and everything came out perfect! I am continually moving more of your recipes to the top of my FAVS list Karen! 🙂
★★★★★
Yes!!!
I cook Tuscan Ribollita soup all the time on the stove top, but wondered how to adapt the recipe to my instant pot. Thank you for the tip to heat up the liquid first! I can’t wait to try it in my instant pot!
I don’t know what ribolita soup is but I’d like to find out!
Simply delicious!
★★★★★
Glad you liked it Lisa!
This is our favorite IP recipe. I use heaping TBS of chile and cumin and love flavors. I add a package of cubed extra firm tofu and some udon noodles for a hearty dish for dinner with a crusty baguette. Makes 3 dinners for the tow of us.
wow your version sounds so great! I’ll have to try it that way 🙂
Hi Karen
I love your recipes and was excited to try this soup since it appealed to me because of the vegetables and the healthiness of the recipe. I just want to mention that i think 1 tbsp of cumin is too much for this recipe – it tasted very ‘strong’ to me.
Thanks for all your hard work.
Gotcha! I liked it but maybe I’ll write a note in the recipe for others
Hi Karen
I love your recipes and was excited to try this soup since it appealed to me because of the vegetables and the healthiness of the recipe. I just want to mention that i think 1 tbsp of cumin is too much for this recipe – it tasted very ‘strong’ to me.
Thanks for all your hard work.
I made this recipe and it turned out fabulous. I added 1 cup of quinoa instead of the lima beans. I had not read your suggestion of a half cup. I think the extra quinoa gave the soup a thicker creamier texture which my family likes. Thank you so much for a tasty and healthy recipe. I am definitely sharing this one with family.
Yum that sounds awesome!
How much Quinoa can I use instead of the beans?
I’d add in 1/2 cup dry quinoa.
This looks SO good, I can’t wait to make it! One question: Could I use canned corn and canned lima beans instead of frozen?
Yes you can. I would drain off the liquid and rinse first.
Greetings! I was just looking over your recipe. In step 3 your instructions say to set the time at “1 minute”. Is this correct?
You can actually set the timer to 0 since it takes anywhere from 10 to 20 minutes to come up to pressure. The soup is cooking all that time, plus the time for the Natural Pressure Release. Vegetables tend to cook quickly. IMHO 🙂
Yes that’s right! This recipe works in the Instant Pot because the whole time the vegetables are prepared the pot is heating up the broth using the saute setting. By the time you add in the vegetables the broth is boiling. At that point the pot is covered and you set the pot to pressure cook for just 1 minute. The pot doesn’t take much time to come to pressure because it has been “pre-heating.” If you didn’t warm the broth the pot would take a long time to come to pressure and the vegetables would be obliterated to mush.