The BEST Instant Pot Vegetable Soup

Printable Recipe HERE

Mrs. Katie’s Best Instant Pot Vegetable Soup

Instant Pot Vegetable Soup

Fills 6 quart Instant Pot but may be altered to fill 8 quart.
Course Soup


  • 1 lb ground meat of choice
  • ½ - 1 onion chopped
  • 2 tsp chopped garlic (or 1 tsp. garlic powder)
  • 1 tsp Himalayan sea salt
  • 1 tsp black pepper
  • 4-5 Yukon Gold potatoes peeled and cubed
  • ½ bag baby carrots sliced if desired
  • 1 can cut green beans drained
  • ½ - 1 bag frozen organic whole kernel corn
  • ½ - 1 bag frozen organic green peas OR lima beans
  • 1 tbsp Italian Herb Blend
  • 15 oz can diced organic tomatoes with liquid
  • 6 oz can organic tomato paste
  • 1 quart chicken or beef stock
  • water enough to fill line on Instant Pot


  • On saute setting, while stirring and breaking up the meat, saute the meat and onions until cooked through.
  • Add remaining ingredients.
  • Stir well. Be sure soup ingredients have not exceeded fill line.
  • Set Instant Pot to HIGH pressure for 10 minutes.
  • Allow the pressure to decrease naturally for 5 minutes before releasing the pressure valve.
Keyword instant pot, vegetable soup, vegetables


*I do not drain the rendered fat, therefore, I choose organic grass-fed beef.

**Time-saver when needing chopped garlic is to use the jarred product found in the produce grocery department.

***Homemade beef stock is best. When purchasing, I try to find products with no unnecessary ingredients like sugar, MSG or yeast extract (which is MSG).


Watch the video version of this recipe HERE)

Printable Recipe HERE

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