This Instant Pot vegetable soup with beans is ready in just 30 minutes and will warm you up to the core. Loaded with veggies and beans, this vegan soup is super nutritious and can be on your table in no time thanks to the magic of pressure cooking.
If you've been looking for a no-stress plant-based soup, you've just found it. This Instant Pot vegetable soup with beans is just perfect on a cold day and it's ready so quickly you can make a batch even on the busiest day.
Besides being loaded with vitamins and protein, this veggie soup is also an excellent way to use up any veggie leftovers.
This recipe is written for the Instant Pot, but you can easily make it on the stovetop, too. All you have to do is follow the same steps until the "lock the lid" one.
Instead of pressure cooking the soup, bring it to a boil, then reduce the heat and simmer it for 30 minutes, partially covered with a lid.
Ingredients and substitutions
Olive oil — Sauteeing the onion and garlic in a tablespoon of olive oil adds a lot of flavour to this Instant Pot vegetable soup. However, if you prefer not to cook with oil, you can saute the veggies in vegetable stock instead.
Onion and garlic — Fresh onion and garlic are best for this Instant Pot vegan soup. They have so much flavour than frozen, but if frozen is what you have, you can definitely use that instead.
Tomato paste — Tomato paste is a double-concentrated tomato sauce, and you only need two tablespoons for this soup. You can sub it with 100 ml tomato sauce or half a can of diced tomatoes.
Veggies — The beauty of this Instant Pot vegetable soup is that you can virtually add any veggies you have in the house. It's a great clean-out-the-fridge soup!
I used a mix of carrots, celery, bell peppers, green beans, courgette, and baby potatoes. other options include sweet potatoes, butternut squash, cherry tomatoes and cauliflower.
You can also add some baby spinach or kale at the end for some extra vitamins and brightness.
Vegetable stock — You can use either homemade or shop-bought vegetable stock for this soup.
How do you make Instant Pot vegetable soup with beans?
Set the Instant Pot to "Saute" and add the olive oil. When the oil is heated, add the onion and garlic and saute for 2-3 minutes until slightly softened.
Add the carrot, celery, bell pepper, green beans, courgette, baby potatoes, and borlotti beans to the Pot. Pour the vegetable stock on top of the veggies and stir to combine.
Lock the lid and set the Instant Pot at high pressure for 10 minutes. When finished, perform a quick release by carefully turning the steam valve to "Venting".
Stir the soup, then add the fresh parsley and season to taste.
Serve with your favourite crusty bread, garnished with some extra fresh parsley if you like.
Recipe notes and tips
- This Instant Pot vegetable soup is hearty enough to be enjoyed on its own, but you can also serve it with your favourite crusty bread. A dollop of vegan pesto on top is another great serving idea.
- The soup will keep well in the fridge for 3-5 days in an airtight container. You can easily reheat it on the stovetop or in the microwave.
- Vegetable soup with beans freezes well, but you'll need to allow it to cool at room temperature before freezing. Freeze it in freezer-safe containers or Ziploc bags for up to 3 months.
If you liked this Instant Pot vegetable soup with beans, you might also like some of my other easy vegan Instant Pot recipes:
- Instant Pot Vegan Taco Soup
- Zuppa di Farro (Instant Pot)
- Instant Pot Vegan Curry
- Instant Pot Moroccan Lentil Soup
- Vegan Instant Pot Pasta e Fagioli