Vegan Instant Pot Vegetable Soup


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 red bell pepper, diced
  • 1 can (15 oz) diced tomatoes (no salt added)
  • 4 cups vegetable broth (low-sodium or sodium-free)
  • 2 cups water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup frozen green beans
  • 1 cup frozen corn kernels
  • 1 cup frozen peas
  • Chopped fresh parsley for garnish (optional)


  1. Set your Instant Pot to the sauté mode and heat the olive oil. Add diced onions, carrots, celery, and garlic. Sauté for a few minutes until they start to soften.
  2. Add zucchini, yellow squash, and red bell pepper. Continue to sauté for a few more minutes.
  3. Pour in the can of diced tomatoes (with juice), vegetable broth, and water. Stir in dried thyme and oregano. Season with salt and pepper to taste.
  4. Close the Instant Pot lid, set the vent to sealing, and pressure cook on high for about 5 minutes.
  5. Once the pressure cooking is complete, do a quick release of the pressure. Be careful when opening the Instant Pot.
  6. Stir in the frozen green beans, corn, and peas. Allow the residual heat to cook the frozen vegetables for a few minutes.
  7. Taste and adjust the seasoning if needed.
  8. Ladle the vegan vegetable soup into Solo cups or containers of your choice for freezing. Leave some space at the top for expansion as the soup freezes.
  9. Once frozen, remove the soup from the cups or containers and place them in Ziploc bags. Label and date the bags.
  10. To reheat, simply thaw the soup in the microwave or on the stovetop and enjoy your homemade vegan vegetable soup.