Go Back

Instant Pot Vegetable Soup

This vegetarian Instant Pot Vegetable Soup comes together in under 30 minutes and is a hearty soup full of flavor, veggies, and farro.

Course Soup
Cuisine Vegetarian


  • 2 Tbsp olive oil
  • 3 celery stalks, diced
  • 3 medium carrots, chopped
  • 1 yellow onion, diced
  • 1 bell pepper, diced
  • 2 garlic cloves, minced
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 2 Tbsp tomato paste
  • 4 cups low-sodium vegetable broth
  • 1 14 oz can of diced fire roasted tomatoes
  • 1 cup frozen peas
  • 1 cup Bob's Red Mill farro
  • grated Parmesan, to serve
  • red pepper flakes, to serve


  1. Using the sauté function, warm the olive oil in the pressure cooker. Add celery, carrots, onion, and bell pepper and cook for 7-10 minutes, stirring often, or until softened. Add garlic clove and cook for another minute.

  2. Stir in the oregano, basil, salt, tomato paste, vegetable broth, diced fire roasted tomatoes, peas, and farro, scraping up any brown bits from the bottom of the pot.

  3. Cover and seal, and make sure the release knob is turned to 'closed'. Turn the pressure cooker setting to 'high' and set it for 6 minutes.

  4. Once the cycle is complete, turn the seal knob to 'quick release' and let the pressure release before opening up the instant pot.

  5. Divide the soup between seving bowls and sprinkle with grated cheese and red pepper flakes. Serve warm.