Instant Pot Vegetable Bean Soup

Name: Instant Pot Vegetable Bean Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 tbsp olive oil; 2 yellow onions, diced; 3 celery stalks, chopped; 2 medium-sized carrots, chopped; 1 cup frozen corn; 1 cup frozen peas; 1 large russet potato, peeled and diced; 2 cloves garlic, minced; 1 tsp Italian seasoning; 1/2 tsp each salt and pepper; 1 (796mL) can diced tomatoes; 6 cups vegetable, chicken or beef broth; 1 cup green beans, trimmed; 1 can kidney beans, rinsed and drained

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This Instant Pot Vegetable Bean Soup is a delicious soup that comes together in one pot – it’s much healthier than store-bought canned soup!

Ingredients and substitutions

Olive oil – or any other neutral cooking oil like canola, avocado or grapeseed oil.
Yellow onions – white onions or shallots would also work here.
Celery stalks – use another veggie of your choice or leave this out altogether.
Carrots – parsnips would also be good or any other veggie you want.
Frozen corn – fresh or canned corn are the best substitutes.
Frozen peas – swap for another kind of frozen vegetable or leave these out.
Russet potatoes – you can also try using ½ lb. of pasta like rotini or macaroni.
Garlic – fresh minced garlic is best but jarred minced garlic or garlic powder will work in a pinch.
Italian seasoning – make your own using a blend of basil, oregano and parsley.
Can of diced tomatoes – a can of crushed tomatoes or even freshly diced tomatoes would also be good.
Vegetable broth – chicken or beef broth are the best substitutes.
Green beans – you can use frozen green beans, but I suggest adding them to Instant Pot from the beginning so they cook through.
Kidney beans – a can of chickpeas or black beans would also be delicious.
Salt & pepper – to taste.

How to make vegetable bean soup

Add everything but the green beans and kidney beans to the Instant Pot in order.
Cook on high pressure for 2 minutes.
Do a quick release of the pressure.
Stir in the kidney beans and green beans.
Let it sit for 5-10 minutes.
Serve and enjoy!

Adding more protein

If you want to up the protein in this recipe, there are lots of ways to do that. Double up on the amount of beans or swap out some cut-up chicken breast instead of beans. You can also use ground beef or ground turkey! If you do plan on adding chicken, beef or turkey, I recommend adding another two minutes to the cooking time to ensure everything cooks through.

Frequently Asked Questions

Is vegetable bean soup good for you?

Yes! This vegetable bean soup is packed full of veggies and plant-based protein thanks to the kidney beans. Since you’re making it from scratch, it’s way healthier than the canned kind you buy at the grocery store with less sodium and no preservatives.

How long does it take to cook soup in the Instant Pot?

This recipe will only take 35 minutes to make from start to finish, so it’s a great option when you need to whip something up quickly. It needs to cook at high pressure for 2 minutes in the Instant Pot, and the Instant Pot will take 5-10 minutes to get up to that pressure point.

How many calories are in this recipe?

There are about 166 calories per serving in this recipe, so it’s a great low-calorie lunch option. You can increase the protein by adding in more beans or even some diced chicken breast to make it a more filling meal.

Storing and reheating

You can easily store this soup in the fridge for up to 5 days in airtight glass containers. When you’re ready to reheat, all you have to do is microwave for 2-3 minutes, stirring halfway through. You can also reheat in a pot on the stovetop.

Freezing this recipe

Like most soups, this vegetable bean soup freezes really well. Once it’s cooled down completely, transfer it to airtight glass containers or freezer-safe Ziploc bags for up to 3 months. If you’re using bags, make sure to leave about an inch of room at the top, as the soup will expand while it freezes.

When you’re ready to reheat, let it thaw in the fridge overnight before reheating on the stovetop. If you’re in a pinch, you can pop it in the microwave from frozen for 6-7 minutes, stirring halfway through. I suggest adding a bit more water or broth for the best results.

More Instant Pot soup recipes

Meal prep tools for this recipe

The Instant Pot DUO Plus 60 is the version I use in this recipe.
Grab some glass meal prep bowls if you plan on packing this rice up for lunch!
And of course I get all my free-range chicken from Butcher Box!