Now that fall is just around the corner, it’s time to start thinking about soup recipes. This Instant Pot Vegetable Soup is the perfect addition to any family meal. Packed full of delicious flavors, you’re going to love eating bowl after bowl of this delicious homemade soup.
And the best part? Your Instant Pot gets to take over and do all the work!
Autumn Vegetable Soup
Instant Pot Vegetable Soup
There’s nothing like a good soup when the weather starts to get a bit cold. I love to cozy up by the fire, read a book with the kids and enjoy a delicious and hearty bowl of vegetable soup.
And even though this soup may not have any meat in it, I promise that you’re not going to miss it with all of these hearty vegetables.
How to Make Instant Pot Vegetable Soup with Fresh Vegetables
Some of the ingredients you will need to make this homemade vegetable soup is in this picture below. However, I have the full ingredients and recipe to print out towards the bottom of the page.
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Instant Pot Autumn Vegetable Soup
This recipe only calls for a few ingredients and if you use an Instant Pot, it’s a total breeze!
- 5 cups vegetable broth
- 1 tbsp tomato paste
- 2 tomatoes, diced
- 5 small carrots, chopped
- 3 large yellow potatoes, chopped
- 1 zucchini, sliced
- 1 can white kidney beans, rinsed and drained (approx. 10-12 oz.)
- 2 tsp paprika
- Salt and pepper to taste
Let’s get started – It’s so easy to make and tastes delicious.
Pour broth into the inner pot of the Instant Pot.
Stir in tomato paste and diced tomatoes.
Add carrots, potatoes, zucchini, and white kidney beans.
Sprinkle the top of all the ingredients with paprika, salt, and pepper.
Close Instant Pot and set on manual pressure high for 10 minutes.
Once the time is up, allow for a NPR (natural pressure release).
Serve in individual bowls and enjoy this delicious vegetable soup all season long.
BEST Fall Recipes
Once you make this Instant Pot Vegetable Soup, your kids will love this idea too.
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Instant Pot Vegetable Soup Recipe
Instant Pot Vegetable Soup
Ingredients
- 5 cups vegetable broth
- 1 tbsp tomato paste
- 2 tomatoes, diced
- 5 small carrots, chopped
- 3 large yellow potatoes, chopped
- 1 zucchini, sliced
- 1 can white kidney beans, rinsed and drained (approx. 10-12 oz.)
- 2 tsp paprika
- Salt and pepper to taste
Instructions
- Pour broth into the inner pot of the Instant Pot.
- Stir in the tomato paste and diced tomatoes.
- Add carrots, potatoes, zucchini and white kidney beans.
- Spinkle the top of the ingredients with paprika, salt, and pepper.
- Close Instant Pot and set on manual pressure high for 10 minutes.
- Once the time is up, allow for a NPR.
- Serve in individual bowls and enjoy!