10 Best Vegetarian Instant Pot Soups

Looking for quick, healthy, and delicious vegetarian meals? Look no further than your Instant Pot! We’ve compiled 10 of the best vegetarian Instant Pot soup recipes that are perfect for meal prepping or a cozy night in. From lentil-based soups packed with protein to creamy potato cauliflower and vibrant Thai coconut curry, there’s a soup for everyone. These recipes are easy to follow, budget-friendly, and, most importantly, ready in minutes. So grab your Instant Pot and get cooking!

Simple Instant Pot Lentil Mushroom Barley Soup

This hearty vegetarian soup combines the earthiness of mushrooms with protein-rich lentils and chewy barley for a satisfying meal that’s perfect for busy weekdays. Each serving delivers 14g of plant-based protein and plenty of fiber to keep you feeling full for hours.

The beauty of this soup lies in its simplicity – just five ingredients create a deeply flavorful broth while your Instant Pot does most of the work. This recipe yields 6-8 generous portions, making it ideal for meal prep or feeding a hungry family.

• 2 cups brown or green lentils
• 1 pound cremini mushrooms, quartered
• 1 cup pearl barley
• 2 large onions, diced
• 8 cups vegetable broth

Add all ingredients to the Instant Pot and stir to combine. Seal the lid and set to Manual/Pressure Cook for 15 minutes at high pressure. Once cooking is complete, allow for natural pressure release for 10 minutes, then carefully release any remaining pressure. Open the lid and stir well to combine all ingredients.

For best results, rinse the lentils and barley before cooking to remove excess starch. The soup will thicken as it sits, so you may need to add more broth when reheating. Store in airtight containers for up to 5 days in the refrigerator or freeze for up to 3 months. To maintain the mushrooms’ texture, avoid overcooking when reheating.

Benefits of Meal-Prepping Vegetarian Soups

Hearty Vegetable and Lentil Instant Pot Soup

This wholesome vegetarian soup takes just 15 minutes to prep and 20 minutes to cook in the Instant Pot, making it perfect for busy weeknight meal prep. The recipe yields 6-8 servings, ideal for storing portions throughout the week.

Preparing nutritious meals like this soup can help with afternoon energy levels and enhance mental clarity during your workday. The soup stays fresh in the refrigerator for up to 5 days and can be frozen for up to 3 months. When reheating, simply warm on the stovetop or microwave until heated through, adding a splash of water or vegetable broth if needed to achieve desired consistency.

Ingredients:

• 2 cups green lentils, rinsed
• 1 large onion, diced
• 3 carrots, chopped
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 2 potatoes, cubed
• 1 can (14.5 oz) diced tomatoes
• 8 cups vegetable broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp cumin
• Salt and pepper to taste
• 2 cups fresh spinach

Tools:

• 6-quart Instant Pot
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Colander
• Wooden spoon
• Storage containers

Set Instant Pot to sauté mode and add onion, carrots, and celery, cooking for 3-4 minutes. Add garlic and cook for 30 seconds. Add remaining ingredients except spinach. Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes. Allow natural release for 5 minutes, then quickly release the remaining pressure. Remove bay leaves, stir in spinach until wilted, and adjust seasonings to taste.

Nutrition Information (per serving):

For best results, chop vegetables uniformly to guarantee even cooking. If meal prepping, store soup in individual portions and separate toppings like fresh herbs or croutons until serving. The soup will thicken naturally when stored; adjust consistency with additional broth when reheating. Consider stirring in nutritional yeast or serving whole-grain bread for added protein.

Essential Pantry Ingredients

Essential Pantry Ingredients Soup

This hearty vegetarian pantry soup takes just 10 minutes to prepare and 20 minutes to cook in the Instant Pot, making it perfect for busy weeknights or when fresh groceries are running low.

The soup combines shelf-stable ingredients commonly found in most pantry cabinets to create a nourishing and flavorful meal that serves 6-8 people. The pressure cooking process helps blend the flavors while maintaining the texture of the ingredients.

Ingredients:

• 2 cans (15 oz each) diced tomatoes
• 1 can (15 oz) chickpeas, drained
• 1 can (15 oz) kidney beans, drained
• 1 cup dried lentils
• 1 cup dried pasta (small shapes)
• 2 tablespoons olive oil
• 1 tablespoon dried Italian herbs
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 6 cups vegetable broth
• Salt and pepper to taste

Tools:

• 6-quart Instant Pot
• Measuring cups and spoons
• Can opener
• Colander
• Wooden spoon
• Ladle

Add olive oil to Instant Pot and set to sauté mode. Add all dried herbs and spices, stirring for 30 seconds. Add remaining ingredients except pasta. Lock the lid and set it to high pressure for 15 minutes. Allow natural release for 5 minutes, then quick release the remaining pressure.

Add pasta, set to sauté mode, and cook for 5 minutes until pasta is tender. Adjust seasoning to taste.

Nutrition Information (per serving):

Calories: 285

Protein: 14g

Carbohydrates: 45g

Fiber: 11g

Fat: 6g

Sodium: 580mg

Iron: 4mg

Potassium: 620mg

This soup can be stored in an airtight container in the refrigerator for up to 5 days. For best results, cook pasta separately and add to individual servings if planning to freeze portions, as pasta can become mushy when frozen and reheated.

Additional vegetables or seasonings can be added based on personal preference and pantry availability.

Lentil Mushroom Barley Soup

Lentil Mushroom Barley Soup

This hearty vegetarian soup combines the earthiness of mushrooms with protein-rich lentils and wholesome barley, creating a satisfying meal perfect for cold weather. The Instant Pot makes this traditionally long-cooking dish quick and convenient while maintaining all the deep flavors of a slow-simmered soup. Low-glycemic ingredients in this recipe help maintain stable blood sugar levels throughout the day.

Preparation Time: 15 minutes | Cooking Time: 25 minutes (including pressure build-up and release) | Total Time: 40 minutes | Serves: 6

Ingredients:

• 1 cup green lentils
• ½ cup pearl barley
• 8 oz cremini mushrooms, sliced
• 1 large onion, diced
• 3 carrots, chopped
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 8 cups vegetable broth
• 2 bay leaves
• 1 teaspoon thyme
• 1 teaspoon black pepper
• 1½ teaspoons salt

Tools:

• 6-quart Instant Pot
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Wooden spoon
• Colander
• Ladle

Set Instant Pot to sauté mode and heat olive oil. Add onions, carrots, and celery, sautéing for 5 minutes until softened. Add mushrooms and garlic, cooking for two more minutes. Add lentils, barley, vegetable broth, bay leaves, thyme, salt, and pepper. Lock the lid, set the valve to the sealing position, and pressure cook on high for 15 minutes. Allow natural pressure release for 10 minutes, then quick release remaining pressure. Remove bay leaves before serving.

Nutrition Information (per serving):

Calories: 280

Protein: 14g

Carbohydrates: 45g

Fiber: 16g

Fat: 5g

Sodium: 680mg

Iron: 4mg

Potassium: 690mg

For best results, rinse lentils and barley thoroughly before cooking to remove excess starch. The soup will thicken considerably as it cools; add additional broth when reheating if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. This recipe is highly adaptable – different mushroom varieties can be substituted based on availability and preference.

Creamy Potato Cauliflower Soup

Creamy Potato Cauliflower Soup

This hearty vegetarian soup combines the comfort of potatoes with the nutritional benefits of cauliflower, creating a smooth and satisfying meal perfect for cold weather. The Instant Pot makes this traditionally long-simmering soup quick and convenient, while maintaining all the rich flavors.

Preparation time: 15 minutes | Cooking time: 20 minutes (including pressure build-up and release) | Total time: 35 minutes | Servings: 6

Ingredients:

• 4 medium potatoes, peeled and cubed
• 1 medium cauliflower head, cut into florets
• 1 medium onion, diced
• 4 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg

Tools:

• Instant Pot
• Immersion blender or regular blender
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Peeler
• Ladle

Set Instant Pot to sauté mode and heat olive oil. Add onions and cook until translucent (3 minutes), then add garlic and cook for 30 seconds. Add potatoes, cauliflower, vegetable broth, thyme, salt, pepper, and nutmeg. Seal the lid and set to Manual/Pressure Cook for 8 minutes. Once done, allow natural release for 5 minutes, then quick release remaining pressure. Add cream, then blend until smooth using an immersion blender. Adjust seasoning to taste.

Nutrition Information (per serving):

Calories: 285

Protein: 6g

Carbohydrates: 32g

Fat: 16g

Fiber: 4g

Sodium: 680mg

Potassium: 820mg

Vitamin C: 85%

Calcium: 8%

Iron: 6%

For best results, cut potatoes and cauliflower into similar-sized pieces to guarantee even cooking. If the soup is too thick after blending, add more broth or cream to reach desired consistency. The soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months, though cream-based soups may separate slightly when thawed.

Thai Coconut Curry Soup

Thai Coconut Curry Soup

This vibrant vegetarian Thai coconut curry soup combines the richness of coconut milk with aromatic spices and fresh vegetables, creating a perfect balance of sweet, spicy, and savory flavors. The recipe yields 6 servings and can be stored in the refrigerator for up to 3 days. Following low sodium alternatives, this recipe uses umami-rich ingredients like mushrooms to enhance flavor without excess salt.

Preparation time is 15 minutes, while cooking time in the Instant Pot takes 20 minutes, including pressure building and natural release. Total time from start to finish is approximately 35 minutes.

Ingredients:

• 2 cans (14 oz each) coconut milk
• 4 cups vegetable broth
• 2 tablespoons red curry paste
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 2 cups mushrooms, sliced
• 2 medium carrots, sliced
• 1 red bell pepper, diced
• 1 block (14 oz) firm tofu, cubed
• 1 cup snap peas
• 2 tablespoons lime juice
• 1 cup fresh basil leaves
• 2 tablespoons ginger, minced
• 4 garlic cloves, minced
• Salt to taste

Tools:

• Instant Pot
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Wooden spoon
• Ladle
• Colander

Set Instant Pot to sauté mode and add coconut milk, curry paste, ginger, and garlic. Stir until fragrant (about 2 minutes).

Add vegetable broth, soy sauce, brown sugar, mushrooms, carrots, and bell pepper. Seal the Instant Pot and set to Manual/Pressure Cook for 4 minutes.

Once done, allow natural release for 5 minutes, then quick release remaining pressure. Open lid and add tofu, snap peas, lime juice, and basil. Let sit for 5 minutes until snap peas are tender-crisp.

Taste and adjust seasoning with salt if needed.

Nutrition Information (per serving):

Calories: 320

Protein: 12g

Fat: 24g

Carbohydrates: 18g

Fiber: 4g

Sugar: 8g

Sodium: 680mg

Iron: 3mg

For best results, use full-fat coconut milk as it provides the richest texture and prevents curdling under high pressure.

The tofu can be pressed beforehand for better texture, though this is optional. If you prefer a spicier soup, increase the amount of curry paste or add dried chili flakes.

The vegetables can be swapped based on seasonal availability but maintain similar quantities to preserve the soup-to-solid ratio.

Split Pea Garden Vegetable

Split Pea Garden Vegetable Soup

Prep time: 15 minutes | Cook time: 25 minutes

This hearty vegetarian split pea soup combines the protein-rich goodness of split peas with fresh garden vegetables for a nutritious and satisfying meal. The Instant Pot markedly reduces cooking time while maintaining the rich, traditional flavor of slowly simmered split pea soup.

Ingredients:

• 2 cups dried green split peas, rinsed
• 1 large onion, diced
• 3 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2 medium potatoes, cubed
• 1 cup fresh or frozen peas
• 8 cups vegetable broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil

Tools:

• Instant Pot
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Colander
• Wooden spoon
• Ladle

Heat oil using the Instant Pot’s sauté function. Add onions, carrots, and celery, cooking until softened (about 5 minutes). Add garlic and cook for 1 minute. Add split peas, potatoes, broth, and seasonings. Seal the Instant Pot and cook on high pressure for 15 minutes. Allow natural pressure release for 10 minutes, then quick release remaining pressure. Remove bay leaves, stir in fresh peas, and let stand for 5 minutes before serving.

Nutrition Information (per serving):

Calories: 285

Protein: 15g

Carbohydrates: 48g

Fiber: 18g

Fat: 4g

Sodium: 580mg

Iron: 3.5mg

Vitamin A: 4500IU

Vitamin C: 15mg

For best results, do not add salt until the split peas are fully cooked, as salt can prevent them from softening properly. The soup will continue to thicken as it cools, so you may need to add more broth when reheating leftovers. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Mexican Black Bean Soup

Mexican Black Bean Soup

This hearty vegetarian soup takes 15 minutes to prepare and 25 minutes to cook in the Instant Pot, making it perfect for busy weeknight dinners. The total time from start to finish is 40 minutes.

The rich combination of black beans, fire-roasted tomatoes, and Mexican spices creates a filling soup that’s both nutritious and satisfying. This recipe yields 6 servings and can be frozen for up to 3 months.

Ingredients:

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 1 red bell pepper, chopped
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon oregano
• Salt and pepper to taste
• 1 lime, juiced

Tools:

• 6-quart Instant Pot
• Cutting board
• Chef’s knife
• Can opener
• Measuring spoons
• Wooden spoon
• Ladle

Set Instant Pot to sauté mode and heat olive oil. Add onion, garlic, carrots, and bell pepper; sauté for 5 minutes until vegetables soften.

Add cumin, chili powder, and oregano, stirring for 30 seconds. Add black beans, tomatoes, and vegetable broth.

Close the lid, set the valve to the sealing position, and pressure cook on high for 10 minutes. Allow natural release for 10 minutes, then quickly release the remaining pressure.

Stir in lime juice and adjust seasonings to taste.

Nutrition Information (per serving):

Calories: 220

Protein: 11g

Carbohydrates: 37g

Fiber: 11g

Fat: 3g

Sodium: 580mg

Iron: 3.5mg

Potassium: 650mg

For best results, select high-quality fire-roasted tomatoes as they add significant depth to the flavor.

Add toppings like diced avocado, fresh cilantro, or tortilla strips to customize the soup.

To reduce sodium content, use low-sodium vegetable broth and beans or cook dried beans from scratch.

The soup will thicken as it stands; add additional broth when reheating if desired.

Minestrone With Fresh Herbs

Vegetarian Minestrone With Fresh Herbs

This hearty Italian soup combines fresh vegetables, beans, and pasta in a rich tomato broth, elevated with aromatic herbs. The Instant Pot reduces the traditional cooking time while maintaining the authentic flavors of a slowly simmered minestrone. Using food processors for prep can significantly reduce the chopping time for vegetables, ensuring uniform cuts for even cooking.

Preparation Time: 15 minutes | Cooking Time: 20 minutes (including pressure build-up and release) | Total Time: 35 minutes | Servings: 6

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained
• 1 cup small shell pasta
• 6 cups vegetable broth
• 2 bay leaves
• 1 teaspoon dried oregano
• 1/4 cup fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• 2 cups fresh spinach

Tools:

• 6-quart Instant Pot
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Can opener
• Wooden spoon
• Ladle

Set Instant Pot to SAUTE mode. Heat oil and cook onion, carrots, and celery for 3 minutes. Add garlic and cook for 30 seconds. Add zucchini, tomatoes, beans, pasta, broth, bay leaves, and oregano. Seal lid and set to HIGH pressure for 4 minutes. Allow natural release for 5 minutes, then quick release remaining pressure. Remove bay leaves, stir in fresh herbs and spinach. Season with salt and pepper to taste. Let stand 5 minutes before serving.

Nutrition Information (per serving):

Calories: 245

Protein: 10g

Carbohydrates: 38g

Fiber: 8g

Fat: 6g

Sodium: 580mg

Iron: 3mg

Vitamin A: 4200IU

Vitamin C: 28mg

For best results, avoid overcooking the pasta by following the exact cooking time. The soup will thicken as it stands; add additional broth when reheating leftovers. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months without the pasta (add freshly cooked pasta when reheating).

Storage and Freezing Tips

Storage and Freezing Tips for Vegetarian Instant Pot Soups

These homemade vegetarian soups can last 4-5 days when properly stored in airtight containers in the refrigerator. The total preparation time for storing and organizing your soups is approximately 15 minutes.

The freezing process takes about 20 minutes to portion and package the soups properly. Most vegetarian soups can be frozen for up to 3 months without significant loss of quality or taste.

Ingredients:

• Airtight containers with secure lids
• Freezer-safe zip-top bags
• Freezer-safe glass containers
• Labels and marker
• Measuring cups
• Ladle
• Funnel (optional)

Tools:

• Large spoon or ladle
• Measuring cups
• Clean kitchen towels
• Permanent marker
• Masking tape or freezer labels
• Ice cube trays (for freezing small portions)

Allow soup to cool completely to room temperature (no longer than 2 hours for food safety).

Transfer soup to airtight containers for refrigerator storage, leaving 1/2 inch headspace at the top.

For freezer storage, portion soup into freezer-safe containers or bags, leaving 1 inch of headspace to allow for expansion.

Remove as much air as possible from bags before sealing.

Label all containers with the date and contents.

Lay bags flat to freeze for freezer storage, then stack vertically to save space.

Nutrition Information (per 1 cup serving):

Calories: 0

Fat: 0g

Sodium: 0mg

Carbohydrates: 0g

Protein: 0g

Fiber: 0g

Sugar: 0g

When thawing frozen soup, transfer the container to the refrigerator 24 hours before use.

Place the sealed container in cold water for quick thawing, changing the water every 30 minutes.

Never thaw soup at room temperature.

Always reheat soup thoroughly to 165°F (74°C) before consuming.

If the soup appears watery after thawing, simply simmer to the desired consistency.

Weekly Meal Planning Guide

Weekly Vegetarian Soup Meal Plan

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This thorough meal plan features 5 different vegetarian Instant Pot soups designed to provide variety throughout the workweek. Total preparation time for all soups is approximately 2 hours on a Sunday, with individual portions ready to reheat throughout the week.

Each soup requires 10-15 minutes of prep time and 15-25 minutes of cooking time in the Instant Pot. The soups can be stored in airtight containers for up to 5 days in the refrigerator or frozen for up to 3 months.

Using vacuum-sealed containers can help maintain freshness and extend the storage life of prepared soups even further.

Ingredients (for 5 soups):

• 4 onions
• 8 carrots
• 6 celery stalks
• 4 cups mixed lentils
• 2 cups quinoa
• 8 cups mixed vegetables
• 3 cans diced tomatoes
• 2 cans of coconut milk
• Various spices (curry, thyme, basil, cumin)
• 12 cups vegetable broth
• 3 cups assorted beans

Tools:

• Instant Pot
• 5 large storage containers
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Ladle
• Colander
• Vegetable peeler

Begin by washing and chopping all vegetables on Sunday. Divide ingredients into five portions for different soups: lentil curry, mixed vegetable, quinoa minestrone, bean and vegetable, and coconut curry. For each soup, sauté vegetables in the Instant Pot using the sauté function for 5 minutes, add remaining ingredients according to specific recipes, seal the lid, and cook on high pressure for 15-25 minutes, depending on the soup variety. Allow natural pressure release for 10 minutes before opening. Store each soup in separate containers.

Nutrition Information (per serving):

When reheating throughout the week, add fresh herbs or a squeeze of lemon juice to brighten flavors. Some soups may thicken during storage; adjust the consistency by adding warm vegetable broth when reheating. For best results, thaw frozen soups overnight in the refrigerator and heat gently on the stovetop or in the microwave, stirring occasionally to guarantee even heating.

To Sum it Up

You’re now equipped with everything you need to start your vegetarian soup meal-prepping journey! With these ten flavorful recipes and storage tips in your arsenal, you’ll save time, money, and stress during busy weeknights. Remember, the key to success is planning ahead and keeping your pantry well-stocked. Don’t be afraid to experiment with different ingredients and make these recipes your own. Your future self will thank you for taking this delicious and healthy step!