Instant Pot Vegetable Bean Soup
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!
Servings: 8 servings
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
Instructions
- 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!
Notes
Add in some more beans or diced chicken breast to up the protein content.
If you’re adding meat, add another 2 minutes to the cooking time.
Use a frozen vegetable medley to save even more time on prep.
Store any leftovers in the fridge for up to 5 days then reheat on the stovetop or in the microwave.
Freeze this soup for up to 3 months. Reheat in the microwave from frozen for 6-7 minutes or thaw in the fridge then reheat on the stovetop.