This healthy vegetable packed Instant Pot vegetarian soup with pasta is delicious. Packed with kidney and/or Northern beans, corn, tomatoes and bell peppers it’s easy to make fast in any brand of pressure cooker you have. Crockpot Express and Ninja Foodi work well too.
You can make an Instant Pot vegetarian soup out of any of our other creations by just making it meat free but this is specifically for those who don’t eat animal products. Healthy and hearty you won’t be left hungry after a bowl or two of this Instant Pot recipe for beginners. (affiliate links present)
Ninja Foodi Vegetarian Soup
Yes you can use any pressure cooker you might have at home to make this. A Crockpot Express is just fine or Ninja Foodi pot works too. You just dice all the veggies you want, use canned beans to make things easier and some pasta is a great add in as well.
Want to save this post?
Enter your email below and get it sent straight to your inbox.
And be automatically signed up for our free newsletter too!
Vegetable soup in pressure cooker isn’t just for those who don’t eat meat, we love it too. It’s pretty darn versatile too if you did want to throw in some diced leftover meat. Here’s how it’s done.
If you are new to pressure cooking we have a lot of easy one pot meal recipes for you here. To begin with let’s start with a few basic tips:
- Make sure to Bookmark our InstaPot recipes page. We add new ones each week!
- Then PRINT this —–> Instant Pot cooking times cheat sheet that will help you understand how long meat, vegetables and beans take to cook in your pressure cooker.
For reference, this is the pressure cooker I have (a 6 quart) and use for all recipe creations.
I have made several different types of pressure cooker vegetarian soup recipes before. They are all slightly different. Some use dry beans and take quite a bit longer. This one I wanted to be a 15 minute meal so canned red beans and diced tomatoes were just dumped right in.
Vegetable Pasta Soup
Small shells were thrown in at the end too. You could omit the noodles but they add texture and make the dish heartier. If you do choose to add them you use high pressure at the beginning and then saute at the end while you let them get tender. Just test as you go until they’re as al dente or soft as you’d like.
Now let’s talk all about vegetables and pressure cooking. Key is you need to use those that are firmer in nature. Reason being is that they will be well….under pressure. Meaning, they cook FAST.
Any and all onions will work great. A cheap way to add flavor and texture if you ask me. Carrots can be in there for quite a while, the larger they are the longer they can sit without breaking down.
I use celery pretty often too because it holds up well, and then there’s corn kernels. Just buy a bag of frozen kernels and throw those in. If you cubed butternut squash that would work pretty well too. Depending on how much dicing you’re doing (vs. using bagged and already prepped) you may need 30 minutes total to get this ready to serve.
Let’s talk about potatoes: Red are firmer, then I’d choose russet. Same goes for these, the larger the pieces the better they will hold up. Then comes legumes.
- You can really use your favorite canned beans but kidney were used on this go around. Great Northern beans or white would be great too. Mix and match if you like or use just one type.
Instant Pot Vegetable Soup
When it comes to tomatoes I have tried both. One year we grew some in our garden and I used those, not so great. Canned diced tomatoes seems to work better since they are skinned and I like the Italian version that already has some seasonings in it.
Instant Pot Vegetable Soup with Canned Vegetables
Cook time for this sort of minestrone soup is fast y’all! I mean it is meat free so you don’t have to worry about that issue and none of the ingredients take very long to get tender. Five minutes is all it needs. Ok so it does need to naturally release the steam so schedule 20 minutes from start to finish.
If you wanted to add a creamy element like our Instant Pot celery soup, you could pour a cup of coconut milk in it at the end. I like to season with salt and pepper at the end more than adding a bunch in at the beginning.
Reason being is the other ingredients do contain sodium and I don’t want to ruin the whole thing by making it too salty, you can’t fix that. There is a printable recipe card at the bottom of this post to make pressure cooker vegetable soup but here is a quick rundown of how it’s done.
Instant Pot Vegetable Soup with Pasta
Want to make this with chicken too? Give our Instant Pot chicken vegetable soup a whirl some night too. You could do this both ways too if you have a vegetarian in your house. Take a quick peek before getting started, or heading to the store.
- * If adding meat set to saute with olive oil and add diced pieces, brown and turn off *
- You’re going to prep and then add all ingredients into your pot and stir. Seal lid and set to high pressure for just 5 minutes.
- When done allow the steam to naturally release for 10 minutes. You can garnish with fresh cilantro, shredded pepper jack cheese, parmesan, and/or a squeeze of fresh lime.
- ** If you wanted to add small shell noodles change the natural release time to just 4 minutes. Release rest of steam and lift lid.
- Pour in 1 cup of small uncooked noodles and set pot to saute.
- Allow to bubble and cook noodles for about 5 minutes or until they are as tender as you’d like them to be.
- Gluten free pasta will not take this long, keep an eye on them as they cook quite fast.
Instant Pot Vegetable Soup with Beans
Follow these instructions, then serve them. Add diced precooked meat, stir and serve the other family members who want some meat inside. Works great! Or you can make our Instant Pot Lentil Soup that can be kept without protein or with.
Best way to save leftover soup
wait until it cools completely to room temperature first. I like using small one serving containers with lids to store in the refrigerator. That way the next day, or two, you can transfer to a microwave safe bowl and reheat for about 1-2 minutes.
Stir halfway thru and the last 30 seconds sprinkle some shredded parmesan on the top, unless you want it to be dairy free. That way it can melt and you can enjoy it with some rolls on the side for lunch or dinnertime.
Before you go I want you to sign up for my free newsletter!! You will get all my new recipes emailed to you a few times a week that will help with meal planning for the week.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Looking for more easy family recipes and tips? LIKE The Typical Mom Facebook page because we share all our new creations there every single day. And follow me on Pinterest for more inspirations! 😉
***** If you LOVED this recipe give it 5 Stars below and let everyone know what you thought about it. 😉
Instant Pot Vegetarian Soup
- Add all ingredients into your pot and stir. Seal lid and set to high pressure for 5 minutes.
- When done allow steam to naturally release for 10 minutes. Served garnished with fresh cilantro, shredded pepper jack cheese, and a squeeze of fresh lime.
- ** If you wanted to add small shell noodles change the natural release time to just 4 minutes. Release rest of steam and lift lid. Pour in 1 cup of small uncooked noodles and set pot to saute. Allow to bubble and cook noodles for about 5 minutes or until they are as tender as you'd like them to be. Turn pot off and serve.