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homemade vegetable soup

Instant Pot Vegetable Soup - "Cantry Soup"

Instant Pot Vegetable Soup is a staple comfort food recipe. Healthy and delicious this recipe is made with nutritious canned vegetables and beans from your "cantry" making it super easy. It is a perfect weeknight meal ready in minutes!
Course Soup, Vegetable
Cuisine American
Keyword Instant Pot Vegetable Soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 219kcal
Author A Mom's Impression


  • 1 tablespoon oil
  • 1 small onion diced
  • 1/2 cup celery diced
  • 1 can 15.5 oz, Italian style diced tomatoes
  • tomatoes with basil, garlic, and oregano
  • 1 can 15.5 oz, great northern beans
  • 1 can 15.5 oz, black beans, drained and rinsed
  • 4 cups 32 ounces, vegetable broth
  • 1 package 16 oz, frozen mixed vegetables.


  • Place oil, onion, and celery into the Instant Pot and saute just until onions begin to brown. Add tomatoes, beans, broth and vegetables and mix well.
  • Place the lid onto the instant pot and seal shut. Close the pressure release valve. Set the instant pot to manual, high pressure for 5 minutes.
  • When the cooking cycle is complete, you can quick release the steam or let it naturally release for 20 minutes. Carefully open instant pot and serve.