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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
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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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