Dump and Go Instant Pot Vegetable Soup

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Make an easy Instant Pot vegetable soup with potatoes, okra, and other frozen veggies. Healthy pressure cooker recipe the whole family will love!

Instant Pot Vegetable Soup is one comfort food that warms a body up on a chilly day.

One of the things I love about this vegetable soup recipe is that it's a vegetable soup without tomatoes. With Dan trying to stay low carb and my sometimes sensitive tummy, I know full well we can all eat it and enjoy it.

I also love that it's pretty much a dump and go soup. The hardest part about this recipe (and it isn't even hard) is chopping up the garlic, potatoes, onion, carrots, and celery.

While it does have potatoes, we fill this chunky vegetable soup with all sorts of veggies, including okra and green beans. Cooked in a beefy broth, it's got the beef flavor without any meat.

The only seasonings we use are salt and pepper. The vegetables do the rest, and it's packed with flavor.

Love a good chunky soup recipe? Me too. Some of my favorites include slow V8 vegetable soup, slow cooker white chicken chili, and creamy potato corn chowder.

white bowls of chunky vegetable soup with crackers on a wooden cutting board


If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious vegetable soup recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

Things to Keep in Mind When Making Pressure Cooker Vegetable Soup

There are a few things you should keep in mind when making foods in your Instant Pot, including cook time and release.

While the cook time is only 30 minutes, keep in mind that if you let the pressure cooker naturally release, it will take more time. It'll also take time for the Instant Pot to come up to pressure, so it's important that you add these times into your cook time.

You can do a quick release (with protection, of course, so you don't get burnt), but because we usually dump and go with this recipe, we just let it naturally release. That way the veggies get a little more time to soften up through the cooking/release process.

scoop of pressure cooker vegetable soup in ladle above Instant Pot

What Kind of Broth Should I Use for This Soup?

You can use a vegetable based broth or a beef based broth. We use beef because we like the flavor of the beef base with the vegetables.

You can either use broth you've saved from a roast, or you can use a beef base or bullion to make a broth. This beef base is the one we regularly use.

Tips for How to Make a Chunky Vegetable Soup

chopped potatoes, onion, carrots, and celery for Instant Pot vegetable soup recipe, on cutting board
  • Begin by washing and prepping all of the fresh vegetables, including the celery, carrots, and potatoes. You'll also need to chop up the onion and garlic.
  • Just dump all of your chopped and frozen veggies, along with the beef broth, into your Instant Pot.
fresh and frozen veggies for vegetable soup in Instant Pot pressure cooker
  • Put the lid on the Instant Pot and secure in place. Then set it to “Soup” for 30 minutes.
  • And that's about it… You can just let it go, let it cook and naturally release, and then dinner will be ready.
cooked vegetable soup in Instant Pot with wooden spoon

What to Serve with Vegetable Soup

Vegetable soup pairs well with crackers, cheddar cheese, toasted sourdough, homemade biscuits, bread rolls, grilled cheese, buttermilk cornbread, etc.

Alternative Options for Instant Pot Vegetable Soup

There are a few alternative ingredients you can add to this vegetable soup recipe to kinda switch it up…

  • Add a little pasta or rice.
  • Include other vegetables like lima beans or spinach, although you may need to increase the amount of liquid you add by a cup or so, depending on how much you add.
  • Add meat! You can add hamburger, stew meat, sausage, etc.

Looking for more delicious Instant Pot recipes?

Also, learn how to quickly use your Instant Pot with our Instant Pot Quick Start Guide, filled with practical tips, Instant Pot recipes, accessory ideas, and more!

chunky vegetable soup in white soup bowl with spoon

Kitchen Tools You'll Need to Make This Soup:

8 Quart Instant Pot – We use our Instant Pot almost every day. It makes a lot of meals in our house.

Ninja Food Chopper Express or Cutting Board and Chef’s Knife

Soup Bowls – Who doesn’t love a pretty bowl?


If you love this vegetable soup recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

Dump and Go Instant Pot Vegetable Soup Recipe

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Instant Pot Vegetable Soup

Make an easy Instant Pot vegetable soup with potatoes, okra, and other frozen veggies. Healthy pressure cooker recipe the whole family will love!
4.88 from 8 votes
Print Pin Rate
Course: Soups & Stews
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12 servings
Calories: 149kcal
Author: Mel Lockcuff


  • 2 stalks celery chopped
  • 4 carrots chopped
  • 1/2 large yellow onion chopped
  • 2 cloves garlic chopped
  • 5 medium potatoes washed, peeled, and chopped
  • 12 ounces frozen okra
  • 12 ounces frozen green beans
  • 12 ounces frozen corn
  • 12 ounces frozen peas
  • 4 cups beef broth *
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper


  • Prep all the veggies, including the celery, carrots, onion, garlic, and potatoes.
  • Add all the chopped and frozen veggies to the Instant Pot.
  • Add the beef broth to the Instant Pot.
  • At this point, you can give it all a good stir.
  • Put the lid on the Instant Pot and secure in place.
  • Set to “Soup” for 30 minutes, and let it do its thing. 
  • Once the soup has fully cooked and the valve has naturally released, the soup should be ready to serve.


*If you don't want to use a beef base, you can also use a vegetable base.


Serving: 1g | Calories: 149kcal | Carbohydrates: 32g | Protein: 6g | Fat: 1g | Sodium: 520mg | Fiber: 6g | Sugar: 6g
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6 thoughts on “Dump and Go Instant Pot Vegetable Soup”

    • Yes, you can freeze this in an airtight container or freezer bag. To thaw, simply pull it out and let it set on the counter for a few hours until thawed; then place it back in the refrigerator.

  1. Hi, just recently came across your website. Just wondering how many and what type of tomatoes are in this IP Vegetable Soup recipe? Also, if I only used fresh vegetables in your recipe, would the cooking time be different? Thank you.

    • Hi Donna, I am actually getting ready to update this recipe in the next week. For some reason, I didn’t include the tomatoes, and I’ve actually removed them from the updated recipe that will be coming. The cook time should be about the same with fresh veggies, though.

  2. 5 stars
    Never commented on anything before but this is an amazing and simple recipe. My husband loves it! I add fresh tomatoes and a small can of tomato paste and a little salt and pepper. So so so good!!


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