This instant pot vegetable soup is perfect for vegan meal prep. With tender bites of potatoes and carrots in an Italian tomato broth, this soup comes together super quick. This soup is dairy-free, egg-free, gluten-free, paleo & whole30 friendly with minor tweaks!
- Need more veggies in your life? This soup is packed with tender potatoes, carrots, and celery in a vegetable broth!
- This soup is instant pot fast! With a handful of chopping, a quick saute, and hands-off cooking you’ll be awarded lazy chef of the year.
- Vegan meal prep is perfect for those of us who need a fuss-free week.
- Dude, did I mention that this large pot of vegetable soup is budget friendly?
- Use sugar-free broth, and this instant pot vegetable soup is paleo and whole30-friendly!
- This meal prep is dairy-free, egg-free, gluten-free, paleo, and whole30-friendly.
How is this instant pot vegetable soup lazy
Because we’re using convenient items such as store-bought broth or bouillon, ready-to-go baby carrots, and bite-size potatoes, 90% of the work is done.
We’ll chop an onion, a few stalks of celery and dice some garlic. Other than opening a can of diced tomatoes and throwing in some herbs this soup is practically making itself!
Let’s imagine 2 minutes to dice some veggies. Add another 5 minutes to saute some onions then throw everything into the instant pot and walk away.
The cook time is 10 minutes (plus the time it takes to build pressure). Then we’ll let a natural release (more hands-off work) happen on its own for 10 minutes. Once the 10 minutes are up, we’ll do a quick pressure release. Soup is ready to serve or portion into meal prep containers.
Why is this instant pot vegetable soup so good
Part of the reason this soup is so good is that we sauteed the onions and garlic. It makes a world of difference and takes no more than 5 minutes.
Using a good broth or bouillon will do wonders for any soup. I used Better Than Bouillon vegetable flavored bouillon. It’s so flavorful and elevates the soup to another realm.
Have I mentioned tomato paste yet? This vegetable soup has both crushed tomatoes and tomato paste. Throw in the Italian seasonings, and this soup is unstoppable.
*Most broths and bouillon have sugar in it so if you’re doing whole30 or paleo replace it with a sugar-free option.
Things to avoid
If you’re new to instant pots, I highly recommend reading this straightforward blog post about how to avoid getting a burn error. This is such a helpful post!
Where to buy rare ingredients?
Since this is a whole food plant based recipe, there’s nothing rare or fancy in it. If you want to use Better Than Bouillon brand (which I highly recommend) I’ve seen that bouillon at many Kroger locations and health food store.
How to make this recipe
- Chop onions, celery, and garlic
- If using large potatoes or carrots chop those too
- Saute onion with oil in the instant pot for 5 minutes on med heat
- Turn heat off and add garlic and spices to the onion and stir around
- Add water + bouillon (or broth) and the rest of the veggies
- Add the lid and adjust settings for 10 minutes high pressure
- Once the soup is cooked let the instant pot naturally release for 10 minutes then quick release and serve
Ways to serve
- If serving as meal prep, add a side (like fruit or protein) with it to make this extra filling.
- Serve at dinner with protein or a side salad
- Grill up a bunch of vegan grilled cheese sandwichs and serve with soup
Make this your own
- You can add jalapenos, sriracha or cayenne to make this soup spicy
- Throw in some chickpeas or veggie sausage to add protein to this meal
- You can leave out the tomato paste and add freshly grated ginger
- Mix in fresh spinach once the soup is done being cooked
Need more recipes
- High protein vegan meal prep – full week $20
- 3 Crispy veggie nuggets (gluten-free)
- 8 Vegan pasta recipes
- 4 High carb low-fat recipes
- 3 Veggie bowls under 400 calories
- 2 tablespoons oil
- a dash of salt
- 1 onion
- 1 garlic
- 2 teaspoons Italian seasoning
- 1/2 teaspoon poultry seasoning
- 2 bay leaves
- 2 pounds of potato (either small ones or chop into bite-sized pieces)
- 1 bag baby carrots or 4 carrots chopped (200g)
- 4 celery stalks chopped (120g)
- large can of diced tomato (16oz)
- small can tomato paste (6oz)
- 4.5 cups water
- 1.5 tablespoon bouillon
- Heat oil in instant pot on the medium sautee setting
- Saute onions with a dash of salt for 5 minutes
- Turn off heat and mix in spices and garlic
- Combine everything else to the instant pot. Add veggies, bouillon + water (or broth), tomato paste and diced tomatoes
- Add lid and set to high pressure for 10 minutes
- It will take several minutes for pressure to build before the cooking time starts
- After the cooking is finished, let the instant pot natural release for 10 minutes then do a quick release
Inspired by Where You Get Your Protein
Serve immediately or portion into 4-5 containers.
Store in the fridge for up to 5 days.