Vegan Instant Pot Vegetable Soup

Total time40 min

Prep time15 min

Cook time25 min

This hearty vegetable soup is already built on the kind of ingredients that make a plant-based pot of comfort food genuinely satisfying. Tender carrots, celery, and Yukon Gold potatoes simmer together with diced tomatoes, corn, and green beans, all infused with thyme, oregano, and smoked paprika for a deeply savory finish. The Instant Pot does the heavy lifting here, taking onions and garlic from a quick sauté to a full pot of soup in just 8 minutes under pressure, which means big flavor without an all-day simmer. A spoonful of tomato paste deepens the broth into something rich and rounded, while a bay leaf works quietly in the background to tie every element together. Finished with a scatter of fresh parsley, it's a bright, wholesome bowl that fits perfectly into a vegan lineup. This is the kind of recipe you'll want on repeat all season, whether you're feeding a crowd or stocking the fridge for easy weeknight lunches.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced into ½-inch rounds
3 stalks celery, sliced
¾ lb yukon gold potatoes, cut into ¾-inch cubes
1 can (14.5 oz) diced tomatoes, with juices
4 cups low-sodium vegetable broth
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup frozen corn kernels
1 tsp dried thyme
1 tsp dried oregano
½ tsp smoked paprika
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste
1 tbsp tomato paste
1 bay leaf

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Set the Instant Pot to Sauté mode. Add the olive oil and heat until shimmering, about 1 minute. Add the onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
2
Add the tomato paste and stir to coat the onion and garlic, cooking for 1 minute until the paste darkens slightly. Press Cancel to turn off Sauté mode.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!