This Instant Pot Vegetable Bean Soup is a delicious vegetarian, gluten-free soup recipe that comes together in one pot – and it’s much healthier for you than store bought canned soup!
One of my favourite things to make in my Instant Pot is soup, and this Instant Pot Vegetable Bean Soup hits the mark!
I know it seems pretty straightforward, but you would be surprised at how the flavours develop and trust me when I say that it’s MUCH easier to make because it comes together in one pot.
This vegetarian soup is a no-brainer because you likely already have most of the ingredients on hand and it’s super budget-friendly.
This Instant Pot Vegetable Bean Soup is also really versatile and you can feel free to make a number of swaps, or just use frozen veggies to cut down on prep time. I actually meant to use one of those giant bags of frozen veggies – you know the mixed vegetable medley with corn, peas, carrots and green beans? That would go perfectly here and save you sooooo much time.
And because the veggies are frozen and you are making this soup with so many other ingredients, you are safe to pressure cook them!
How to Make Instant Pot Vegetable Bean Soup
Like I just emphasized, you can make this Instant Pot Vegetable Soup with just a few ingredients from your pantry. Diced tomatoes, broth, Italian seasoning, garlic and onions make up the simple base so as long as your kitchen is well-stocked you may not need to take a trip to the grocery store to make this!
I prefer to use beef broth to give this vegetable soup a little bit more depth but if you are looking to make it completely vegetarian be sure to use vegetable broth. I always make sure to have beef, chicken and vegetable bouillon cubes on hand in the cupboard to eliminate the need to keep stock in the fridge, and canned diced tomatoes are always in my pantry too.
From there, you can add in a variety of veggies – don’t be afraid to get creative!
If you don’t have potatoes on hand you can always add in about 1/2 lb of pasta – shells, macaroni, rotini…the shape really doesn’t matter too much. It’s just nice to add in some starch to make this Instant Pot vegetable soup a little more filling.
You can always feel free to sub in a can of chickpeas or black beans if you don’t have kidney beans on hand. You’ll be stirring the beans in after because canned beans will cook too much if you add them in during the pressure cooking cycle.
If you’re using fresh green beans you should also add them in after to avoid overcooking them. The frozen corn and peas will be fine, and the rest of the veggies are hardy enough that they won’t become mush when cooking under high pressure. The green beans just need to sit in the liquid for 5-10 minutes to soften enough.
If you’re looking to add more protein to this Instant Pot Vegetable Bean Soup you can also always double the cans of beans or you can swap in some cut up chicken breast in place of the beans. This type of soup lends itself very well to other forms of protein – I could even see ground beef or turkey being a good option as well!
If you are looking to add some animal protein to this soup then I recommend adding 2 more minutes to the cook time though just to ensure it all cooks through.
There is just so much you can do with this Instant Pot Vegetable Soup.
And doesn’t it kinda remind you of the classic Campbell’s vegetable alphabet soup?!
I made a stovetop version of Alphabet Soup on my other food blog and it brought back so many great memories of my childhood…and in all honesty I’ve been eating this soup well into my 20s too when I’ve needed to enjoy a quick meal for cheap!
Will you be making this Instant Pot Vegetable Bean Soup?
It’s such a simple pantry staple dinner that is also super filling! Check out this Instant Pot Lasagna Soup recipe or this Instant Pot Beef Barley Soup too if you want some more Instant Pot soup ideas!
If you try any of my recipes be sure to let me know on Facebook or in the comments – I’d love to see what you come up with!
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!
Instant Pot Vegetable Bean Soup
- 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
- Add everything to Instant Pot in order of which it is listed except for green beans and kidney beans. Cook on high pressure for 2 minutes then do a quick release of pressure.
- Stir in kidney beans and green beans, then let sit 5-10 minutes. Serve and enjoy!