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A serving of vegetable soup with carrots, peas, corn, and potatoes is resting on a table with a loaf of bread.

Creamy One Pot Vegetable Soup Recipe in the Instant Pot

This healthy, creamy vegetable soup is a true comfort meal. It's a versatile recipe that is a great way to use up any vegetables and an excellent way to get your family to eat more servings of vegetables. Easily add in your favorite veggies or slowly introduce one to two vegetables at a time to your fussy or picky eater.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 43 minutes
Servings: 4 people
Course: Soup
Ingredients Equipment Method

Ingredients
  

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1-1/2 medium onion chopped
  • 3 garlic cloves minced
  • 2-3 large potatoes chopped
  • 1 medium carrot or 1/2 bag of petite baby carrots chopped
  • 1 cup frozen mixed vegetables or frozen peas (or 12 ounce bag)
  • 1 tbsp Italian seasoning
  • 1/2 tsp chili flakes
  • 2 cups chicken broth (bone or vegetable broth)
  • 1 cup heavy cream
  • 1/2 cup shredded Parmesan cheese
  • 1 Parmesan cheese rind (optional)

Equipment

  • Instant Pot
  • Wooden spoon

Method
 

  1. First, gather all ingredients. Wash and chop produce.
  2. Next, press the SAUTE button on the Instant Pot. Heat the olive oil and butter in the insert pot. Once, the Instant Pot reads, "HOT," add the chopped onion and carrots. Cook for 5 minutes. After 5 minutes, add minced garlic and saute for 2 minutes.
  3. Next, combine the rest of the vegetables in the pot and stir. Then, pour in the broth to deglaze the pot (this helps any stuck pieces to come off). With a wooden spoon, scrap the bottom of the pot and remove any stuck pieces.
  4. Now, add seasonings. Press the CANCEL button on the Instant Pot. Next, place the lid on the Instant Pot and lock it into place. Make sure that the valve on the top is pushed to "seal." Turn the pressure cooker function on HIGH and set the manual timer for 5 minutes. It will take the Instant Pot approximately 15 minutes to pressurize.
  5. Next, allow the Instant Pot to naturally release for 10 minutes. Then, following your Instant Pot manual, quick release the remaining pressure from the pot. I do not allow my kids to ever assist with this function. The steam is too hot, and the risk too great.
  6. Then, stir in the heavy cream, add Parmesan rind, and shredded Parmesan cheese. Allow the cheese to melt and keep the Instant Pot switched to KEEP WARM.
  7. Finally, serve hot with crackers or a crusty piece of bread (optional add a small splash of lemon juice to the bowl), and ENJOY! Store in the refrigerator in an airtight container for up to 4 days.