Instant Pot Tomato Vegetable Soup Recipe

Name: Instant Pot Tomato Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons grapeseed oil; 1 yellow onion, chopped; 2 celery ribs, chopped; 4 garlic cloves, minced; 1 tablespoon Vegeta; 1 1/2 cups frozen mixed vegetables; 1 1/2 cups frozen green beans; 1 (28 ounce) can diced tomatoes; 4 cups beef broth; 1 cup chicken broth; 1/2 teaspoon salt; 1/2 teaspoon ground pepper; 2 cups cooked pasta; 1/4 cup frozen chopped spinach

Servings: persons

2 teaspoons grapeseed oil
1 yellow onion, chopped
2 celery ribs, chopped
4 garlic cloves, minced
1 tablespoon Vegeta
1 1/2 cups frozen mixed vegetables
1 1/2 cups frozen green beans
1 (28 ounce) can diced tomatoes
4 cups beef broth
1 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 cups cooked pasta
1/4 cup frozen chopped spinach

1
Set Instant Pot to the saute setting. Add the grape seed oil; allow to heat for 1 minute. Add the onion, celery and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, Vegeta and cook for 1 minute.
2
Add the frozen mix vegetables, frozen green beans, diced tomatoes, hot beef broth, salt and pepper, and stir to combine.
3
Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the Pressure setting for 6 minutes.
4
Once the time is expired, wait for 10 minutes, then carefully use the quick release valve to release the steam. Add cooked pasta and stir in spinach and let sit 5 minutes. Season to taste. Serve and enjoy!
5
Recipe Notes.
6
I heated my Beef broth in the microwave before adding to soup.
7
I added a cube of my frozen pesto with the spinach.

760

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 teaspoons grapeseed oil, 1 yellow onion, chopped, 2 celery ribs, chopped, 4 garlic cloves, minced, and more.

Yes, Instant Pot Tomato Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Instant Pot Tomato Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions