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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 219 kcal
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.


  1. 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.
  2. 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.
  3. 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.