24 Flavorful Instant Pot Vegetable Soups for Every Season

Soup is one of the most comforting, versatile, and nutritious meals you can make, and with an Instant Pot, creating a flavorful vegetable soup has never been easier.

Whether you’re looking for a light detox soup, a creamy winter warmer, or a hearty international recipe, the Instant Pot delivers rich flavors in a fraction of the time.

In this blog, we’ve compiled 24 Instant Pot vegetable soup recipes that cater to every taste—from classic favorites to globally inspired dishes.

These recipes are perfect for busy weeknights, meal prep, or cozy weekend lunches, providing both convenience and wholesome nutrition.

24 Flavorful Instant Pot Vegetable Soups for Every Season

Whether you’re craving a comforting classic, an exotic international flavor, or a light and detoxifying green soup, these 24 Instant Pot vegetable soup recipes have something for everyone.

With the Instant Pot, you can enjoy nutritious, hearty, and flavorful soups without spending hours in the kitchen.

Bookmark this collection, experiment with your favorite ingredients, and discover how easy it is to create wholesome meals that nourish both body and soul.

Classic Hearty Vegetable Soup

This classic hearty vegetable soup is a comforting bowl of goodness packed with vibrant vegetables and aromatic herbs.

Made in the Instant Pot, it’s quick to prepare yet delivers rich flavors, perfect for a cozy lunch or dinner.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 1 medium potato, diced
• 1 zucchini, chopped
• 1 cup green beans, trimmed and cut
• 1 cup corn kernels (fresh or frozen)
• 1 cup peas (fresh or frozen)
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried basil
• ½ tsp black pepper
• Salt to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add onions and garlic, cooking until fragrant and translucent, about 3 minutes.
2. Add carrots, celery, and potatoes, stirring for 2-3 minutes to combine flavors.
3. Pour in diced tomatoes and vegetable broth. Stir in thyme, basil, black pepper, and a pinch of salt.
4. Close the lid, seal the valve, and set to “Pressure Cook” on high for 8 minutes.
5. Once cooking is complete, perform a quick release carefully.
6. Open the lid and add zucchini, green beans, corn, and peas. Stir, then set to “Sauté” mode for 3-5 minutes until vegetables are tender.
7. Taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley before serving.

This classic hearty vegetable soup is wholesome, nutritious, and comforting.

The Instant Pot brings out the natural flavors of the vegetables, making it a perfect choice for any day of the week.

Spicy Southwest Vegetable Soup

A bold, spicy, and colorful soup with a Southwestern flair.

Packed with beans, corn, and bell peppers, this Instant Pot vegetable soup delivers warmth and flavor in every spoonful.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 carrots, chopped
• 1 cup diced sweet potato
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup corn kernels
• 1 can (14 oz) diced tomatoes with green chilies
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp cumin
• ¼ tsp cayenne pepper (optional, for extra heat)
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Turn the Instant Pot to “Sauté” mode and heat olive oil. Cook onion and garlic until softened.
2. Add bell peppers, carrots, and sweet potato, sautéing for 3-4 minutes.
3. Stir in black beans, kidney beans, corn, and diced tomatoes. Pour in vegetable broth and add smoked paprika, chili powder, cumin, cayenne, salt, and pepper.
4. Secure the lid, seal the valve, and pressure cook on high for 7 minutes.
5. Perform a quick release and carefully open the lid. Stir well.
6. Taste and adjust seasoning if needed. Garnish with fresh cilantro before serving.

This spicy Southwest vegetable soup bursts with color, flavor, and texture.

Perfect for those who love a bit of heat and a hearty, satisfying meal that’s ready in minutes.

Creamy Coconut Vegetable Soup

A velvety, slightly sweet vegetable soup with coconut milk, bringing an exotic twist to your traditional vegetable soup.

This Instant Pot recipe is both creamy and light, ideal for a comforting meal without heaviness.

Ingredients:

• 1 tbsp coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 carrots, sliced
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 small cauliflower, cut into florets
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tsp curry powder
• ½ tsp turmeric powder
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro or basil for garnish

Instructions:

1. Set Instant Pot to “Sauté” mode, melt coconut oil, and cook onion, garlic, and ginger until fragrant.
2. Add carrots, bell pepper, zucchini, and cauliflower. Sauté for 2-3 minutes.
3. Pour in vegetable broth, then add curry powder, turmeric, salt, and pepper. Stir well.
4. Close the lid, seal the valve, and set to “Pressure Cook” on high for 5 minutes.
5. Perform a quick release. Stir in coconut milk and lime juice, then set to “Sauté” for 2 more minutes until heated through.
6. Taste and adjust seasoning. Garnish with fresh cilantro or basil before serving.

This creamy coconut vegetable soup offers a rich, aromatic, and tropical flavor profile.

The Instant Pot makes it quick and effortless, perfect for a soothing lunch or dinner that feels indulgent yet healthy.

Italian Minestrone Instant Pot Soup

A classic Italian minestrone made effortless in the Instant Pot.

Loaded with seasonal vegetables, beans, and pasta, this soup is hearty, wholesome, and perfect for a family meal.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, chopped
• 1 cup green beans, cut into 1-inch pieces
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• ½ cup small pasta (like ditalini or elbow macaroni)
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp dried thyme
• Salt and black pepper to taste
• Fresh parsley and grated vegan Parmesan for garnish

Instructions:

1. Turn the Instant Pot to “Sauté” mode. Heat olive oil, add onion and garlic, and sauté until fragrant.
2. Add carrots, celery, zucchini, and green beans. Cook for 3 minutes while stirring.
3. Stir in kidney beans, diced tomatoes, vegetable broth, oregano, basil, thyme, salt, and pepper.
4. Secure the lid, seal the valve, and set to “Pressure Cook” on high for 5 minutes.
5. Quick release the pressure and open the lid. Add pasta and stir well.
6. Switch to “Sauté” mode and cook for an additional 5-7 minutes until the pasta is tender.
7. Taste and adjust seasoning. Garnish with fresh parsley and vegan Parmesan before serving.

This Italian minestrone soup is rich, colorful, and satisfying.

The Instant Pot speeds up the cooking without compromising the deep, comforting flavors of a traditional minestrone.

Thai-Inspired Instant Pot Vegetable Soup

A fragrant Thai-inspired vegetable soup that combines coconut milk, lime, and fresh herbs for a bright, flavorful dish.

Perfect for a quick weeknight meal with a hint of exotic flair.

Ingredients:

• 1 tbsp coconut oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 1 cup snap peas
• 1 medium carrot, sliced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tbsp red curry paste
• 1 tbsp soy sauce or tamari (low sodium optional)
• Juice of 1 lime
• Fresh cilantro and Thai basil for garnish
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to “Sauté” mode. Heat coconut oil, add onion, garlic, and ginger, and sauté until aromatic.
2. Add red bell pepper, mushrooms, snap peas, and carrot, and sauté for 2-3 minutes.
3. Stir in vegetable broth, coconut milk, red curry paste, soy sauce, salt, and pepper.
4. Close the lid, seal the valve, and set to “Pressure Cook” on high for 4 minutes.
5. Quick release the pressure carefully and open the lid. Stir in lime juice.
6. Taste and adjust seasoning as needed. Garnish with fresh cilantro and Thai basil before serving.

This Thai-inspired vegetable soup is creamy, fragrant, and vibrant.

The combination of coconut milk and curry paste makes it warming yet refreshing—a perfect bowl for any season.

Mediterranean Chickpea Vegetable Soup

A Mediterranean-style vegetable soup featuring chickpeas, tomatoes, and fragrant herbs.

This Instant Pot recipe is light, nutritious, and perfect for a healthy, filling meal.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 zucchini, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp smoked paprika
• ½ tsp black pepper
• Salt to taste
• Juice of ½ lemon
• Fresh parsley for garnish

Instructions:

1. Turn the Instant Pot to “Sauté” mode. Heat olive oil, add onion and garlic, and cook until softened.
2. Add carrots, celery, bell pepper, and zucchini, sautéing for 2-3 minutes.
3. Stir in chickpeas, diced tomatoes, vegetable broth, oregano, basil, smoked paprika, salt, and pepper.
4. Close the lid, seal the valve, and set to “Pressure Cook” on high for 6 minutes.
5. Quick release the pressure carefully. Stir in lemon juice.
6. Taste and adjust seasoning. Garnish with fresh parsley before serving.

This Mediterranean chickpea vegetable soup is wholesome, tangy, and flavorful.

The Instant Pot makes it quick and easy while keeping all the herbs and vegetables vibrant and fresh.

Moroccan-Spiced Vegetable Soup

This Moroccan-inspired vegetable soup is rich in aromatic spices like cumin, coriander, and cinnamon.

Sweet potatoes, chickpeas, and tomatoes create a hearty and exotic dish, ready quickly in the Instant Pot.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 carrots, diced
• 1 sweet potato, diced
• 1 red bell pepper, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• ½ tsp paprika
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Juice of ½ lemon

Instructions:

1. Set Instant Pot to “Sauté” mode and heat olive oil. Add onion, garlic, and ginger, sautéing until fragrant.
2. Add carrots, sweet potato, and red bell pepper, sautéing for 2-3 minutes.
3. Stir in chickpeas, diced tomatoes, vegetable broth, cumin, coriander, cinnamon, paprika, salt, and pepper.
4. Close the lid, seal the valve, and pressure cook on high for 6 minutes.
5. Perform a quick release carefully. Stir in lemon juice.
6. Taste and adjust seasoning. Garnish with fresh cilantro before serving.

This Moroccan-spiced vegetable soup is exotic, flavorful, and warming.

The combination of spices and vegetables makes it a comforting and nourishing meal.

Japanese Miso Vegetable Soup

A light yet umami-rich Japanese-style vegetable soup featuring miso paste, tofu, and seaweed.

The Instant Pot makes it fast and easy while preserving delicate flavors.

Ingredients:

• 4 cups vegetable broth
• 2 tbsp miso paste
• 1 tbsp soy sauce or tamari
• 1 carrot, thinly sliced
• 1 cup mushrooms, sliced
• 1 cup bok choy, chopped
• ½ cup diced tofu
• 1 sheet nori (seaweed), cut into small pieces
• 2 green onions, chopped
• 1 tsp sesame oil (optional)

Instructions:

1. Turn the Instant Pot to “Sauté” mode and add a small splash of vegetable broth. Add carrots and mushrooms, sauté for 2 minutes.
2. Pour in the remaining vegetable broth and soy sauce. Close the lid, seal the valve, and pressure cook on high for 2 minutes.
3. Perform a quick release and carefully open the lid.
4. Reduce heat to “Sauté” mode. Stir in miso paste until dissolved, then add bok choy, tofu, and nori. Heat for 2-3 minutes until bok choy is tender.
5. Drizzle with sesame oil if using and sprinkle with green onions before serving.

This Japanese miso vegetable soup is light, nourishing, and packed with umami flavors.

Perfect for a soothing lunch or a light dinner.

Caribbean Coconut and Vegetable Soup

A tropical-inspired Caribbean vegetable soup with coconut milk, sweet potatoes, bell peppers, and warming spices.

Quick to make in the Instant Pot, it’s creamy, colorful, and comforting.

Ingredients:

• 1 tbsp coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 carrots, diced
• 1 sweet potato, diced
• 1 red bell pepper, chopped
• 1 cup green beans, trimmed
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 tsp allspice
• ½ tsp thyme
• ½ tsp paprika
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat coconut oil. Add onion, garlic, and ginger, cooking until aromatic.
2. Add carrots, sweet potato, bell pepper, and green beans, sautéing for 2-3 minutes.
3. Stir in vegetable broth, coconut milk, allspice, thyme, paprika, salt, and pepper.
4. Close the lid, seal the valve, and pressure cook on high for 5 minutes.
5. Perform a quick release. Stir in lime juice and adjust seasoning.
6. Garnish with fresh cilantro before serving.

This Caribbean coconut vegetable soup is creamy, flavorful, and slightly sweet.

The Instant Pot makes it fast to prepare while keeping the tropical flavors fresh and vibrant.

Winter Root Vegetable Soup

A cozy, nutrient-rich winter root vegetable soup featuring carrots, parsnips, and turnips.

This Instant Pot recipe is perfect for chilly days, delivering warmth and earthy flavors in every spoonful.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 carrots, chopped
• 2 parsnips, chopped
• 1 small turnip, diced
• 1 potato, diced
• 4 cups vegetable broth
• 1 tsp dried thyme
• ½ tsp smoked paprika
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode. Heat olive oil and cook onion and garlic until soft and fragrant.
2. Add carrots, parsnips, turnip, and potato, sautéing for 2-3 minutes.
3. Pour in vegetable broth and add thyme, smoked paprika, salt, and pepper. Stir well.
4. Close the lid, seal the valve, and pressure cook on high for 8 minutes.
5. Perform a quick release carefully. Use an immersion blender to puree partially or fully, depending on preference.
6. Taste and adjust seasoning. Garnish with fresh parsley before serving.

This winter root vegetable soup is hearty, warming, and full of earthy flavors. It’s perfect for a cozy night in and packed with winter veggies.

Mediterranean Lentil and Vegetable Soup

A protein-packed Mediterranean lentil and vegetable soup made in the Instant Pot.

Full of lentils, tomatoes, zucchini, and herbs, it’s nutritious, filling, and easy to prepare.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, chopped
• 1 cup dried green or brown lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp cumin
• Salt and black pepper to taste
• Fresh parsley or basil for garnish

Instructions:

1. Turn the Instant Pot to “Sauté” mode and heat olive oil. Cook onion and garlic until soft.
2. Add carrots, celery, and zucchini, sautéing for 2-3 minutes.
3. Stir in lentils, diced tomatoes, vegetable broth, oregano, basil, cumin, salt, and pepper.
4. Close the lid, seal the valve, and pressure cook on high for 15 minutes.
5. Perform a quick release and open the lid carefully. Stir well and check lentils for tenderness.
6. Taste and adjust seasoning. Garnish with fresh parsley or basil before serving.

This Mediterranean lentil and vegetable soup is hearty, healthy, and satisfying.

The Instant Pot cooks lentils perfectly while infusing the soup with aromatic herbs.

Detox Green Vegetable Soup

A light and refreshing detox green vegetable soup, packed with spinach, kale, zucchini, and herbs.

Made quickly in the Instant Pot, it’s perfect for cleansing and nourishing the body.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 2 cups spinach leaves
• 1 cup kale, chopped
• 4 cups vegetable broth
• 1 tsp dried thyme
• ½ tsp black pepper
• Salt to taste
• Juice of ½ lemon
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Cook onion and garlic until fragrant.
2. Add celery and zucchini, sautéing for 2 minutes.
3. Pour in vegetable broth and add thyme, salt, and pepper. Stir well.
4. Close the lid, seal the valve, and pressure cook on high for 4 minutes.
5. Perform a quick release. Stir in spinach and kale, letting residual heat wilt the greens.
6. Add lemon juice and adjust seasoning. Garnish with fresh parsley before serving.

This detox green vegetable soup is fresh, light, and full of nutrients. It’s perfect as a cleansing meal or a light, nourishing lunch.

Creamy Pumpkin and Carrot Soup

A velvety, naturally sweet pumpkin and carrot soup that’s perfect for fall or any cozy day.

The Instant Pot cooks the vegetables quickly while locking in flavor, then it’s blended to a smooth, creamy texture.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups pumpkin puree (fresh or canned)
• 2 carrots, chopped
• 1 potato, diced
• 4 cups vegetable broth
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp black pepper
• Salt to taste
• ½ cup coconut milk or plant-based cream
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode. Heat olive oil and cook onion and garlic until soft.
2. Add pumpkin, carrots, and potato, sautéing for 2 minutes.
3. Pour in vegetable broth and add cinnamon, nutmeg, salt, and black pepper. Stir well.
4. Close the lid, seal the valve, and pressure cook on high for 8 minutes.
5. Perform a quick release and open the lid. Use an immersion blender to puree until smooth.
6. Stir in coconut milk or cream and heat for 1-2 minutes. Garnish with parsley before serving.

This creamy pumpkin and carrot soup is sweet, comforting, and perfectly spiced. Ideal for a cozy lunch or dinner, it’s nourishing and satisfying.

Italian Roasted Tomato and Basil Soup

A rich and fragrant tomato basil soup inspired by Italian flavors.

Roasting the tomatoes before pressure cooking intensifies their natural sweetness, giving this Instant Pot recipe a deep, satisfying flavor.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 6-8 medium ripe tomatoes, halved
• 1 carrot, diced
• 4 cups vegetable broth
• 1 tsp dried oregano
• ½ tsp black pepper
• Salt to taste
• ½ cup fresh basil leaves, chopped
• Optional: ¼ cup cashew cream or coconut cream for richness

Instructions:

1. Preheat the oven to 400°F (200°C). Toss halved tomatoes and carrot with olive oil, salt, and pepper. Roast for 20 minutes until caramelized.
2. Set the Instant Pot to “Sauté” mode. Cook onion and garlic until soft.
3. Add roasted tomatoes and carrots to the Instant Pot. Pour in vegetable broth and oregano. Stir to combine.
4. Close the lid, seal the valve, and pressure cook on high for 5 minutes.
5. Perform a quick release. Use an immersion blender to puree until smooth.
6. Stir in fresh basil and optional cream. Taste and adjust seasoning before serving.

This Italian roasted tomato and basil soup is rich, aromatic, and comforting.

The combination of roasted vegetables and fresh basil gives it a deep, flavorful profile.

Sweet Corn and Potato Chowder

A thick, hearty, and slightly sweet corn and potato chowder made easy in the Instant Pot.

This soup is creamy without being heavy and perfect for a satisfying lunch or light dinner.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 cups corn kernels (fresh or frozen)
• 2 large potatoes, diced
• 1 carrot, diced
• 4 cups vegetable broth
• 1 tsp dried thyme
• ½ tsp smoked paprika
• Salt and black pepper to taste
• ½ cup plant-based milk or coconut milk
• Fresh chives for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode. Heat olive oil and cook onion and garlic until translucent.
2. Add corn, potatoes, and carrot, sautéing for 2 minutes.
3. Pour in vegetable broth, add thyme, smoked paprika, salt, and pepper. Stir well.
4. Close the lid, seal the valve, and pressure cook on high for 6 minutes.
5. Perform a quick release. Use an immersion blender to blend partially for a chowder-like consistency.
6. Stir in plant-based milk and heat for 1-2 minutes. Garnish with fresh chives before serving.

This sweet corn and potato chowder is hearty, slightly sweet, and creamy without heaviness.

Perfect for warming up on a chilly day or serving as a filling, wholesome meal.

Thai Sweet Potato and Coconut Soup

A fragrant, slightly sweet, and spicy Thai-inspired soup with sweet potatoes, coconut milk, and fresh herbs.

Quick to make in the Instant Pot, it’s creamy, vibrant, and comforting.

Ingredients:

• 1 tbsp coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 medium sweet potatoes, diced
• 1 red bell pepper, chopped
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 tbsp red curry paste
• 1 tbsp soy sauce or tamari
• Juice of 1 lime
• Fresh cilantro or Thai basil for garnish
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to “Sauté” mode. Heat coconut oil, add onion, garlic, and ginger, and cook until fragrant.
2. Add sweet potatoes and bell pepper, sautéing for 2-3 minutes.
3. Stir in coconut milk, vegetable broth, red curry paste, soy sauce, salt, and pepper. Mix well.
4. Close the lid, seal the valve, and pressure cook on high for 5 minutes.
5. Perform a quick release. Stir in lime juice and taste, adjusting seasoning if needed.
6. Garnish with fresh cilantro or Thai basil before serving.

This Thai sweet potato and coconut soup is creamy, aromatic, and flavorful.

The combination of curry paste and coconut milk creates a comforting, exotic meal.

Roasted Cauliflower and Garlic Soup

A rich and nutty roasted cauliflower soup with garlic and herbs, made effortlessly in the Instant Pot.

Roasting the cauliflower enhances its flavor, giving this soup depth and warmth.

Ingredients:

• 1 large cauliflower, cut into florets
• 1 head garlic, separated and peeled
• 2 tbsp olive oil
• 1 onion, diced
• 4 cups vegetable broth
• 1 tsp thyme
• ½ tsp smoked paprika
• Salt and black pepper to taste
• Optional: ¼ cup plant-based cream for richness
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower florets and garlic with 1 tbsp olive oil, salt, and pepper. Roast for 20 minutes until golden.
2. Set the Instant Pot to “Sauté” mode. Heat remaining olive oil, cook onion until translucent.
3. Add roasted cauliflower and garlic to the Instant Pot. Pour in vegetable broth, thyme, smoked paprika, and stir.
4. Close the lid, seal the valve, and pressure cook on high for 5 minutes.
5. Perform a quick release and use an immersion blender to puree until smooth.
6. Stir in optional cream and adjust seasoning. Garnish with parsley before serving.

This roasted cauliflower and garlic soup is nutty, creamy, and deeply flavorful. It’s a comforting and elegant soup perfect for lunch or dinner.

Spicy Black Bean and Vegetable Soup

A hearty and protein-packed black bean vegetable soup with a spicy kick.

Made in the Instant Pot, it’s full of flavor, fiber, and nutrients, ideal for a filling meal.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, chopped
• 2 cups cooked or canned black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Juice of ½ lime

Instructions:

1. Set the Instant Pot to “Sauté” mode. Heat olive oil and cook onion and garlic until soft.
2. Add carrots, celery, and red bell pepper, sautéing for 2-3 minutes.
3. Stir in black beans, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, cayenne, salt, and pepper. Mix well.
4. Close the lid, seal the valve, and pressure cook on high for 6 minutes.
5. Perform a quick release. Stir in lime juice and taste, adjusting seasoning if necessary.
6. Garnish with fresh cilantro before serving.

This spicy black bean and vegetable soup is hearty, flavorful, and satisfying.

It’s perfect for a protein-rich lunch or dinner with a kick of spice.

Lentil and Sweet Potato Curry Soup

A warm and aromatic curry soup with red lentils, sweet potatoes, and spices.

This Instant Pot recipe is both hearty and flavorful, perfect for a nutritious lunch or dinner.

Ingredients:

• 1 tbsp coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 medium sweet potato, diced
• 1 cup red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp curry powder
• ½ tsp turmeric
• ½ tsp cumin
• Salt and pepper to taste
• Juice of ½ lime
• Fresh cilantro for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode. Heat coconut oil and cook onion, garlic, and ginger until fragrant.
2. Add sweet potato, lentils, diced tomatoes, and vegetable broth. Stir in curry powder, turmeric, cumin, salt, and pepper.
3. Close the lid, seal the valve, and pressure cook on high for 8 minutes.
4. Perform a quick release. Stir in lime juice and adjust seasoning.
5. Garnish with fresh cilantro before serving.

This lentil and sweet potato curry soup is comforting, aromatic, and packed with protein and fiber.

The Instant Pot makes it fast to prepare while blending all the flavors beautifully.

Creamy Broccoli and Spinach Soup

A vibrant green soup with broccoli, spinach, and plant-based cream.

Quick and creamy, this Instant Pot recipe is nourishing, delicious, and perfect for a light, healthy meal.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 cups broccoli florets
• 2 cups fresh spinach
• 4 cups vegetable broth
• ½ tsp nutmeg
• Salt and black pepper to taste
• ½ cup plant-based cream or coconut milk
• Fresh chives or parsley for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode. Heat olive oil and cook onion and garlic until soft.
2. Add broccoli florets and vegetable broth. Stir in nutmeg, salt, and pepper.
3. Close the lid, seal the valve, and pressure cook on high for 4 minutes.
4. Perform a quick release and open the lid. Stir in spinach and let it wilt.
5. Use an immersion blender to puree until smooth. Stir in cream and heat for 1-2 minutes.
6. Garnish with fresh chives or parsley before serving.

This creamy broccoli and spinach soup is smooth, nutritious, and full of vibrant green flavors.

It’s a quick and healthy option for any meal.

Roasted Red Pepper and Tomato Soup

A smoky, sweet, and tangy roasted red pepper and tomato soup.

Made in the Instant Pot, this soup combines roasted vegetables and aromatic spices for an elegant, flavorful meal.

Ingredients:

• 2 red bell peppers, roasted and peeled
• 4 medium tomatoes, roasted
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp smoked paprika
• Salt and black pepper to taste
• ½ tsp dried basil
• Optional: ¼ cup plant-based cream
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Roast red bell peppers and tomatoes for 20 minutes until slightly charred. Peel the peppers.
2. Set the Instant Pot to “Sauté” mode. Heat olive oil, sauté onion and garlic until soft.
3. Add roasted peppers, tomatoes, vegetable broth, smoked paprika, basil, salt, and pepper. Stir well.
4. Close the lid, seal the valve, and pressure cook on high for 5 minutes.
5. Perform a quick release. Use an immersion blender to puree until smooth.
6. Stir in optional cream and adjust seasoning. Garnish with fresh basil before serving.

This roasted red pepper and tomato soup is smoky, rich, and flavorful.

It’s a perfect bowl for cozy dinners or as a starter to a Mediterranean-inspired meal.

Mexican Corn and Black Bean Soup

A vibrant, zesty, and hearty Mexican-inspired soup with black beans, corn, and peppers.

This Instant Pot recipe is full of flavor, fiber, and protein, perfect for a filling lunch or dinner.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper (optional)
• Salt and black pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode. Heat olive oil and cook onion and garlic until soft.
2. Add red bell pepper and sauté for 2-3 minutes.
3. Stir in corn, black beans, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, cayenne, salt, and pepper.
4. Close the lid, seal the valve, and pressure cook on high for 5 minutes.
5. Perform a quick release and stir the soup well.
6. Garnish with fresh cilantro and serve with lime wedges.

This Mexican corn and black bean soup is bold, colorful, and satisfying.

The Instant Pot brings all the flavors together quickly, making it an easy weeknight meal.

Italian Vegetable and Farro Soup

A hearty Italian-style soup with farro, vegetables, and aromatic herbs.

This Instant Pot recipe is filling, nutritious, and perfect for a wholesome dinner.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, chopped
• 1 cup farro, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp thyme
• Salt and black pepper to taste
• Fresh parsley or basil for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode. Heat olive oil, cook onion and garlic until translucent.
2. Add carrots, celery, and zucchini, sautéing for 2-3 minutes.
3. Stir in farro, diced tomatoes, vegetable broth, oregano, basil, thyme, salt, and pepper.
4. Close the lid, seal the valve, and pressure cook on high for 10 minutes.
5. Perform a quick release and check farro for tenderness.
6. Garnish with fresh parsley or basil before serving.

This Italian vegetable and farro soup is wholesome, hearty, and full of Mediterranean flavors. It’s a perfect filling meal for any day of the week.

Spicy Thai Peanut Vegetable Soup

A creamy and slightly spicy Thai-inspired soup with peanut butter, vegetables, and a hint of lime.

Made quickly in the Instant Pot, it’s flavorful and satisfying.

Ingredients:

• 1 tbsp coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 red bell pepper, chopped
• 2 carrots, sliced
• 1 zucchini, chopped
• 4 cups vegetable broth
• 3 tbsp natural peanut butter
• 1 tbsp soy sauce or tamari
• 1 tsp red curry paste
• Juice of 1 lime
• Fresh cilantro for garnish
• Salt and black pepper to taste

Instructions:

1. Set the Instant Pot to “Sauté” mode. Heat coconut oil, cook onion, garlic, and ginger until fragrant.
2. Add red bell pepper, carrots, and zucchini, sautéing for 2-3 minutes.
3. Stir in vegetable broth, peanut butter, soy sauce, red curry paste, salt, and pepper. Mix until smooth.
4. Close the lid, seal the valve, and pressure cook on high for 5 minutes.
5. Perform a quick release. Stir in lime juice and adjust seasoning if needed.
6. Garnish with fresh cilantro before serving.

This spicy Thai peanut vegetable soup is creamy, tangy, and packed with flavor.

The Instant Pot makes it quick and easy, delivering a satisfying and exotic meal.