Rating: 5 stars 5
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This homemade vegetable soup recipe utilizes frozen veggies. It is packed full of flavor and on your table in less than 45 minutes. I love a good homemade vegetable soup and find myself buying frozen veggies just so I can make this. Eliminate the celery and there is no chopping whatsoever. It doesn't get any easier than dumping it all, giving it a stir, and walking away.

Recipe Summary

5 mins
30 mins
5 mins
40 mins


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place chicken broth, hash brown potatoes, tomatoes, frozen vegetables, celery, Worcestershire sauce, paprika, oregano, onion powder, salt, dill, and pepper into a multi-functional pressure cooker (such as Instant Pot). Stir to combine.

  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 30 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Ladle soup into bowls.

Cook's Note:

Substitute vegetable broth in place of chicken broth and use vegan Worcestershire to make it vegan or vegetarian friendly.

Nutrition Facts

130 calories; protein 4.8g; carbohydrates 24.4g; fat 1g; cholesterol 6.1mg; sodium 1528.6mg. Full Nutrition