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Instant Pot Vegetable Soup {Pressure Cooker Vegetable Soup}

Want an easy and healthy dinner that is ready in 12 minutes? This Instant Pot Vegetable Soup With Noodles packs in tons of veggies and flavor into every bite. This recipe is easily adaptable to be vegetarian.

instant pot vegetable soup with noodles in a blue bowl

Years ago, we spent New Year’s Eve with my in-laws at their beach cottage in Ocean Shores, Washington. Jack was tiny at the time, we walked the beach a bit, and generally went to bed early. We’re party animals like that.

The weather was typical Pacific Northwest winter; rainy, cold, grey, and generally just “meh”.  I offered to cook dinner, and knowing we were all chilled, I settled on some soup.  It was a boring soup…or so I thought.

My in-laws scarfed down a few bowls and then proceeded to name it A.S.S., or Awesome Sarah’s Soup.  I was so proud. I’m pretty sure it was my first dirty word acronym.

But not my last.

It is now a tradition that any time they go to their house at the ocean, my mother-in-law makes a big pot full of Vegetable Soup With Mini Cheese Ravioli. All new neighbors and friends they meet are invited over for a “big bowl of ASS”.

It seems to be a test of all new friendships if the guests laugh or become offended.

One year when I made it again, I served Cheesy Garlic Bread – AKA Crack Bread simply because it was fun to tell the family we were having ASS Crack for dinner. Listen, I don’t apologize for my middle school boy humor.

It is who I am and I have accepted that. If it isn’t your jam, oh well. But this Vegetable Soup With Mini Cheese Ravioli will be your jam. Believe.a bowl full of instant pot vegetable soup with noodles

This recipe calls for diced tomatoes, but I will often use a pint of stewed tomatoes (related: Canning Stewed Tomatoes) instead and it works great!

Where Do You Get Organic Sausage?

I’m blessed that we have a local butcher for buying organic meat, but we also have a monthly Butcher Box subscription. Butcher Box sources only organic and free-range meat for their customers and ships them to your home once a month.

The meat is super high-quality and we’ve always had an amazing selection sent each month. In addition to what they pick for you, you’re able to add specific cuts and types of meat to your box. And yes, they have Whole30 compliant bacon!

Even with our local source, we still look forward to our monthly Butcher Box delivery.

Helpful Supplies for Instant Pot Vegetable Soup 

  • Dutch oven. This makes crafting soup a freaking joy.
  • Instant Pot. A great way to speed up the cooking process and just push a button and let it cook while you do something awesome.
  • Homemade chicken stock if you’re so inclined.
  • No Knead Bread. A miraculous invention of epic proportions.
  • Smoked Paprika. This spice needs a space in your spice cupboard. If you have a Costco membership, they sell it there too!

If you are new to pressure cooking and the Instant Pot, check out this post on recipes for Instant Pot beginners.

Other Recipes Like This

Is there anything better than a hot bowl of ASS to warm you on a cold winter’s day?

Instant Pot Vegetable Soup WEIGHT WATCHERS POINTS

One serving of Instant Pot Vegetable Soup has 9 WW Freestyle SmartPoints.

Making this recipe or others?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!

5 from 3 votes
Instant Pot Vegetable Soup With Noodles
Prep Time
15 mins
Cook Time
12 mins
Pressurizing/depressurizing Time
20 mins
Total Time
1 hr

Vegetable Soup With Mini Cheese Ravioli is a hearty and clean meal that will warm you to your core. Stovetop and Instant Pot instructions included.

Course: Soup
Cuisine: American
Keyword: vegetable soup
Servings: 6 people
Calories: 308 kcal
Instant Pot Directions
  1. Using the Saute function, cook the sausage through, breaking it up until fully cooked. Turn to "Keep Warm/Off" to turn off.
  2. Add all the ingredients, except the cheese ravioli. Put the lid on and set the vent to Sealing. Using the soup function, set the timer for 12 minutes.

  3. When the timer is up, use a dishcloth and immediately set the vent to Venting. Be oh so careful as the steam will be hot. It will take about 10 minutes to depressurize. Once it has depressurized, remove the lid and add the ravioli. Stir. Put the lid back on and set to Keep Warm. The ravioli will be cooked through in about 10 minutes.

Stovetop Directions
  1. Heat a heavy-bottomed saucepan over medium heat. Cook the sausage, breaking it apart to cook through. Using a slotted spoon, remove the sausage to a bowl.
  2. Add the onions, celery, and carrots and cook it in what is left of the sausage. Stir. Put the lid on, and cook down for about 10 minutes, stir, and then cook another 5-10 minutes.
  3. Add the garlic, and cook for 3 minutes.
  4. Add your diced tomatoes, black beans, chicken stock, and the dried spices. Put the lid on, and cook for another 20 minutes.
  5. Up until now, this is a typical veggie soup. Just wait my friends, just wait. Now add the dried cheese ravioli. Put the lid on, and cook for another 10-15 minutes, or until the ravioli float to the top and are cooked through.
Recipe Notes

Serve with a sprinkling of Parmesan cheese and some crusty No Knead Bread.

If you don't eat meat, add a can of white beans instead of the sausage, and sub out the chicken broth for vegetable broth.

Nutrition Facts
Instant Pot Vegetable Soup With Noodles
Amount Per Serving (1 cup)
Calories 308 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 24mg8%
Sodium 280mg12%
Potassium 1010mg29%
Carbohydrates 38g13%
Fiber 9g38%
Sugar 7g8%
Protein 19g38%
Vitamin A 11140IU223%
Vitamin C 14.7mg18%
Calcium 129mg13%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.

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29 comments on “Instant Pot Vegetable Soup {Pressure Cooker Vegetable Soup}”

  1. It’s like a little bowl of happiness! Will make again!

  2. Seriously, am I on crack today?!? *Stars*

  3. Forgot the starts

  4. ***** – Made this — we all loved it — even filled up an 18 year old male with hollow legs.

  5. Sarah’s A.S.S. is famous at Ocean Shores! Her A.S.S. won a soup cook off there, too. One must for the soup is Trader Joe’s little dried cheese ravioli. It plumps up and holds its shape. This recipe truly is a family favorite. Thank you, Sarah. We love you, AND your $!#.

  6. MMmm ass crack for dinner.. as long as it doesn’t smell like actual ass I’m in!

    Your humor suits me perfectly ❤️

  7. Sadly, it never occurred to me to make a big batch of black beans and then freeze them.

    This looks awesome. It would have been perfect for this last week as our highs were between 5-10 degrees.

  8. I have made this probably a dozen times and it’s always popular! This time I added bacon and cooked my veggies in the grease! Oh my goodness! Makes it less of a “frugal” meal but YUM!

  9. Just made this tonight and loved it! My sister and I agree that we are using 2 cans of black beans next time though. I can’t wait for your cookbook!

  10. hi Sarah! I am making this soup for the second time today as it was a big hit at our house! I was wondering if you have ever frozen this soup before? I am planning a freezer cooking day and would love to include this!

    • Yahoo, so glad to hear that! ASS for everyone.

      Yep, I’ve frozen it lots of times. In fact, a pint is currently defrosting in my fridge for Troy to take to work tomorrow.

  11. Holy moly. I’m recovering from an aggressive cold so I made this today and you were right, it WAS awesome. Thank you for sharing!


  12. Yummy Sarah. I can’t wait to try it.

  13. I am compelled to make this tonight, not only because it looks delicious, but because my name is Sara and I can apply the ASS acronym to it as well 🙂 I’ll let you know how it turns out. Thank you!

  14. Looks and sounds yummy!!! Love the flavor crystals. 🙂

  15. Yum! thinking I could throw that tortellini in there too! You’ve been pinned! Thanks for adding the button. You are about to explode on the internet.

  16. This looks fab. Dinner solved tomorrow!!!

  17. Gotta love a food blogger who admits to “flavor crystals”! Going to pin this on my soup board and I will put in on my menu for next week!

  18. Oh! We are SO making this next time I can get to a grocery store! 😀

  19. YUM! This is on the menu for next week.

  20. Dinner solved! OMG I can’t wait to try this

  21. You always make me laugh! No problems freezing the pint jars? I’ve frozen beans in plastic freezer bags. The jars would make portioning more convenient, though. Hey – I made the most incredible lemon bars yesterday and you KNOW the zester was involved…
    Have a great day!

    • Not a problem yet! Make sure you leave about 1 inch of headspace (space between the top of the food and the top of the jar) to allow things to expand, and it’s great. I probably have over 40 different size jars in my stand up freezer.

      You can only use wide-mouth jars for freezing.

      Mmmmmm, I love lemon bars! And I of course prefer them with finely zested lemon!

  22. Awesome! I notice that you freeze a lot of things in glass pint jars; do you have any problem with them cracking and breaking? I made some chicken soup and froze a bunch of them in glass pint jars and on my way to work one day a frozen one knocked slightly against something metal in my car and cracked the jar right down the middle. Luckily it was still frozen so I didn’t have to start my day with soup down my pants… bah ha.