Instant Pot Frozen Vegetable Soup

Jump To Recipe by Liz Thomson April 29, 2023 This post may contain affiliate links.

This Instant Pot frozen vegetable soup is the perfect “dump and go” recipe, no chopping required! You can make an easy, healthy meal in minutes!

After making this frozen vegetable soup, I started thinking about how it could be even easier and faster if I made something similar in the Instant Pot. I wanted to make it as easy as possible, meaning no chopping, mincing, dicing, or sautéing. This recipe turned out so simple but still delicious! This has become my go-to dinner when I’m short on time or my fridge looks a little empty.

Benefits of Using Frozen Vegetables

I love using frozen vegetables in recipes like this because they’re pre-chopped and ready to use! That means you can get this recipe started with minimal prep required. Frozen vegetables are often less expensive than fresh vegetables, especially if the fresh ones are out of season.

Frozen vegetables are also healthy for you! They’re picked at peak ripeness, which preserves their nutritional content. My favorite reason to use frozen vegetables is that I can keep them in my freezer until I need them! Sometimes it’s hard to use fresh veggies before they spoil, but frozen vegetables have a long shelf life.

Ingredients and Substitutions

Frozen vegetables– I used two different blends of frozen vegetables. They contained a mix of peas, carrots, corn, green beans, lima beans, and cauliflower. You can use any blend you like! I’ve included more tips and details below.
Tomatoes– I prefer fire-roasted diced tomatoes for the best flavor, but any canned tomatoes are fine.
Pasta sauce– This is a simple way to add flavor to the broth. You can use plain tomato sauce if you don’t have any marinara sauce or pasta sauce, but add an additional teaspoon of Italian seasoning to balance out the flavor.
Broth– Be sure to use a flavorful broth. I like Edward & Son’s “Not Chicken” bullion, which has more flavor than most boxed broth. Ocean’s Halo also makes a great chickenless chicken-style broth.
Seasonings– I used Italian seasoning to give this soup a savory flavor. You can make your own Italian seasoning blend using the recipe below.

How to Make an Italian Seasoning Blend

I always keep Italian seasoning on hand, but if you don’t have one, here’s how to create a basic blend using spices you probably have in your spice cabinet. Just combine all the spices in a small jar.

2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons dried parsley
1 tablespoon dried thyme
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried rosemary

The Best Frozen Vegetables for Vegetable Soup

There are a lot of different frozen vegetable blends that you can use for this recipe. Be sure the vegetables aren’t sauced or seasoned yet. Here are a few of my favorites:

Mixed Vegetables– This blend is one of the most common, made with carrots, corn, and peas. This is one of my favorites to use. Sometimes this mix will contain green beans.
Italian Style Blend– This variety typically contains zucchini, carrots, cauliflower, lima beans, Italian beans, and sometimes bell peppers.
California Blend– This variation is typically made with broccoli, carrots, and cauliflower.
Mexican Style Blend– This combination is made with broccoli, corn, cauliflower, and red bell peppers.
Peppers & Onion– This mix is made with a rainbow of bell peppers and white or yellow onion.

For this recipe, I used the Mexican Style blend and the Italian Style blend. This gave me a nice variety of vegetables, and I liked the flavors together.