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Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}

January 12, 2017

Nourish yourself with the best of the winter produce in a fraction of the time with your Instant Pot!

Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

I really should have known better…

Last year when I started playing around with my Instant Pot a bit more, I fell in love with making some of my staple soup recipes in much quicker time. It meant that I could have veggie soups on the table most days of the week – and for this busy work at home mom with 3 kids under 7 years old, that meant…a lot!

We were blown away at how fast I could make a huge pot of soup, but something was missing…

Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}Butter and time….

I had gotten into the habit of just tossing everything in and hitting go, foregoing that precious little “Saute” button that our Instant Pots come with. A 5-10 minute butter sauté with some key veggies (namely the aromatics like onion, carrots, celery, etc), takes a pot of soup from good to amazing.

As those aromatics cook with a little butter and sea salt their flavor changes and brings a sweetness and depth of flavor to the soup that will hook in just about any hesitant soup eater.

Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}Back to the basics…with a little modern convenience thrown in!

So when it comes to my Instant Pot I’ve gone back to my traditional cooking roots to get that flavor, and am still enjoying the convenience of a quicker cook time than the stovetop would yield. Whether you are a novice cook, or a seasoned foodie I think we would all agree that an extra 5 or 10 minutes to get amazing flavor is worth it – especially when it will be devoured as quickly as this pot of soup did!

Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}The best of winter!

So some of us don’t think of very many veggies being in season in the winter (at least those of us with snow piled knee high!). While there certainly isn’t the abundance that late August brings, you really can find some great seasonal vegetables to use.

Sometimes our grocer is hit or miss on a few of these items, but I would say that the vast majority of us have access to most of this list to at least pair a couple items together with staple onion, carrot, celery aromatics and make a really great soup! Just be sure you include at least one “sweet/creamy” starchy veg such as one of the squashes, sweet potatoes, or potatoes to balance out the sometimes bitterness that dark winter greens can have.

  • Leeks and/or onions
  • Parsnips and/or carrots
  • Celeriac and/or celery
  • Fennel
  • Brussel sprouts
  • Cabbage
  • Sweet potato
  • Winter squash (buttercup, butternut, acorn – whatever you can find!)
  • Winter greens (kale, chard, spinach)
  • Potato
  • Cauliflower
  • Broccoli

Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}At home comfort in a pack-able meal!

This entire pot of soup didn’t even last a week in my house! Between lunch that day, packing some up for my husband’s Travel Crockpot for work lunch, my breakfasts, school lunch thermoses, and my toddler’s tea cups, it was G.O.N.E.!

If you have never used a Travel Crockpot before, and you work away from home, boy are you about to be mind blown! We actually have 2 of these so that my husband can bring multiple meals to work. He keeps a warming base at work and we have 2 of the liners that he brings home to wash and re-fill. Oftentimes he likes to bring soaked oatmeal for breakfast in one liner, and soup/dinner leftovers in the other. It is really great for those who are gone from home most of the day. If you want to read more about how to “temper” a school lunch thermos for the kids so their soup is nice and warm at lunch, this article explains that better!

Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}

Print Recipe
4.89 from 9 votes

Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}

Nourish yourself with the best of the winter produce in a fraction of the time with your Instant Pot!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: American
Keyword: Instant Pot vegetable soup, Instant Pot vegetable soup recipe, vegetable soup in the Instant Pot
Servings: 8 servings
Author: Renee -


  • 1/4 cup butter
  • 2 medium onions roughly chopped (or 2 large leeks, rinsed of sand, tops discarded, and roughly chopped)
  • 2 medium/large parsnips or carrots peeled and roughly chopped
  • 1 celeriac peeled and roughly chopped (If you don't have access to this winter root, 2 celery stalks roughly chopped works fine! Celeriac has a mild celery taste and is so great in soup but even I can't find it at our store sometimes!)
  • 5-6 cloves of garlic smashed
  • 10 large brussel sprouts ends cut and discarded (you can use more if your sprouts are small)
  • 1/2 medium butternut squash peeled, seeded, and roughly chopped
  • 1 small sweet potato roughly chopped
  • 1 handful kale roughly chopped
  • 2 quarts bone broth You can use Instant Pot Broth, or here is my slow cooker method
  • 1/4-1/2 tsp chipotle pepper or cayenne optional if you don't like the heat - we love it and it really brings it to another flavor level! Not to mention the warming heat is great in the cold winter here!
  • Sea salt/pepper to taste
  • Parsley to garnish optional


  • Set the Instant Pot to "Saute," melt the butter in the bottom of the pot, and then add in the onion, carrot, and celeriac with a big pinch of sea salt. Saute the veggies for about 10 minutes stirring occasionally while you chop up the rest of the veggies.
  • Turn off the Saute feature and toss in the rest of the veggies and the bone broth.
  • Put the lid on, close the valve, and press "Soup". Bring the time down to 20 minutes, and it will turn on automatically. Once the pot comes to pressure, the 20 minutes will count down.
  • After the 20 minutes of pressure cooking is done, turn the pot off, and open the valve to let the pressure out. Puree the soup with a handheld blender or in batches in a regular blender. After the soup is pureed you can sea salt and pepper to your taste. Garnish each bowl with parsley if you wish.

Stovetop soup instructions

The best part about this section is that it really isn’t much different than using the Instant Pot!

You can still save a bunch of time by just coarsely chopping your veggies – no need to be a perfect dice when it is all going to get pureed anyway! Simply saute the aromatics in butter like the first step. Then add in everything else, bring the whole pot to a simmer, cooking until the veggies are tender. Simmer it at the back of your stovetop so that you can tend to babies, clean up the kitchen, or fold laundry while it simmers away. I did this for literally years dear mommas…I have only had an Instant Pot for a year and a half! Fancy tools are so great, but you really only need a good soup pot if we are being honest!

Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}

Biscuit and cracker ideas to go with your soup!

Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}

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    […] have been using my Instant Pot weekly to make one huge pot of veggie soup for the whole family to eat from throughout the week – what good is a super fast prep soup if […]

  • Reply Megan Stevens January 15, 2017 at 5:34 pm

    I love what you said about having staple soups on the table most days. I feel best, too, when this happens; and like you said, the IP REALLY helps make that happen without stress in so much less time. Thanks for sharing another beautiful soup with bone broth!

  • Reply Emily @ Recipes to Nourish January 16, 2017 at 4:21 pm

    I would never have guessed those Brussels sprouts were in there! What a brilliant idea! This sounds AMAZING and I love how quick it comes together.

  • Reply Tina February 7, 2017 at 3:27 pm

    Yum! Makes me want an instant pot!

  • Reply Cristina Curp February 7, 2017 at 4:41 pm

    Soups in the pressure cooker are my jam! This one looks divine, and that little bowl with the attached bread dish is to die for!

  • Reply Irena Macri February 8, 2017 at 12:00 pm

    Beautiful! I am always on the hunt for some IP recipes since I got mine. I love the focus on winter veggies. It’s easy to forget the abundance of them we get!!! Perfect for souping 🙂

  • Reply ChihYu February 8, 2017 at 4:19 pm

    5 stars
    I’m a soup girl and this soup just makes me want to make another huge pot this coming weekend. Thanks for sharing another one of your fabulous and nutritious recipes ! YUM !!

  • Reply Michele Spring February 8, 2017 at 6:02 pm

    Wow, it makes that much of a difference to not saute the veggies, eh? I never would have guessed. Good tip though. And this soup looks delicious – will definitely have to try it!

  • Reply Jessica DeMay February 8, 2017 at 7:45 pm

    What a great tip that I seem to always forget- sauté! I use that button after cooking to reduce liquid, but skip it at the beginning. I’ll remember that next time to help develop the flavors 🙂 This soup looks so delicious and creamy! I’m loving all those veggies in it!

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  • Reply Katja February 9, 2017 at 2:57 pm

    I love that you can saute in the Instant Pot before you cook. This looks so good! Can’t wait to try it!

  • Reply Emily @ Recipes to Nourish February 10, 2017 at 10:59 pm

    This looks so good Renee and so comforting too! I love those Brussels sprouts in there. And that bowl, every time I see it I think “that is so cool!”

  • Reply Kari Peters February 11, 2017 at 11:23 pm

    5 stars
    I’m totally looking into that travel crockpot, I think my husband is going to love it!

  • Reply Becky Winkler (A Calculated Whisk) February 12, 2017 at 10:46 am

    I’m always looking for more IP recipes! Love all the veggie goodness packed into this one. Can’t wait to try it!

  • Reply Mark Whelan February 12, 2017 at 11:19 am

    5 stars
    It’s so cold here this would go down an absolute treat! Looks so delicious! I firmly believe that a lot of salt, and a lot of butter (and some good stock doesn’t hurt) are the keys to a good soup.

  • Reply Carrie Forrest February 12, 2017 at 3:09 pm

    This looks like to be the perfect wintertime soup.

  • Reply Hannah Healy February 12, 2017 at 3:12 pm

    Now this is exactly what my soul needs.

  • Reply Vanessa Woozley February 12, 2017 at 4:03 pm

    5 stars
    This is my kind of winter comfort food, so yummy!

  • Reply Stacey February 12, 2017 at 5:53 pm

    This soup looks so warm and wonderful! My kind of food 😃 I love that bowl with the side dish for the rolls! What a find!

  • Reply Amy February 12, 2017 at 10:01 pm

    5 stars
    Has all my favorite veggies! Perfect idea for lunch this week 🙂

  • Reply Erin Carter February 12, 2017 at 10:49 pm

    Oh there are so many of my favourite veggies in this soup!

  • Reply Taesha Butler (The Natural Nurturer) February 12, 2017 at 10:59 pm

    As a lady who is dragging her feet on getting an Instapot (don’t ask me why…I have no idea) I appreciate the addition of the stove top directions. Thank you

  • Reply Georgina Young February 13, 2017 at 11:05 am

    Really great idea to combine veggies with bone broth – great not only for comfort but for overall health and wellbeing too. x

  • Reply Rachel February 14, 2017 at 9:31 pm

    5 stars
    Looks like cozy perfection. And the color is so rich and lovely!

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  • Reply Sue February 4, 2018 at 11:59 am

    Hi Renee! Can you tell me how many servings this makes? There are only two of us so i’m wondering about scaling or maybe just freezing extras. Thanks!

    • Reply Renee Kohley February 6, 2018 at 11:17 am

      Hi Sue! It fills up about the whole Instant Pot! I usually serve it to my family of 5 and then have a quart or 2 leftover for the freezer – so I would say a good 3-4 quarts it makes. It freezes well, though you can certainly halve the recipe too.

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  • Reply Steve December 11, 2018 at 7:50 am

    5 stars
    So beautiful and I guess delicious. Even though I am not a big fan of soups, this one is I definetely will try!

  • Reply GORDON KAPLAN December 23, 2018 at 9:12 pm

    4 stars
    Thanks for the recipe Renee. I modified it a bit because, well that’s what cooking is all about. I’m just getting started with my Instant Pot and get fired up every time I set up a new adventure with it. I used coconut oil as my sauté used dried herbs up front then fresh at the back end, added cauliflower, and used both leek and sweet onion. Very tasty and easy to prepare.

    • Reply Renee Kohley December 28, 2018 at 12:55 pm

      Great Gordon! Glad you enjoyed it!

  • Reply Jean December 27, 2018 at 5:10 pm

    5 stars
    Oh yum, this sounds so creamy and delicious! And I love all the veggies in you included in it. Healthy and comforting!

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  • Reply Vanessa January 1, 2022 at 9:32 pm

    This was delicious, Renee!! I made a double batch because it called for 1/2 a butternut squash…glad I did, but it did not fit in my large instapot! I took a small amount out and did some in the instapot, some in a saucepan, and blended together. First time using celeriac, and we enjoyed the flavor. I agree that the cayenne adds a nice brightness to the soup, though I just used a tiny sprinkle with my double batch. Thank you for such a delicious veggie recipe!! I’m looking forward to our leftovers and had enough to freeze some for a rainy day too!

    • Reply Renee Kohley January 3, 2022 at 12:57 pm

      That is great Vanessa! I’m so glad you enjoyed it! Thank you for sharing!

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