Instant Pot Vegetable Soup with Pesto

This veggie-filled soup is ready in less than 30 minutes and is made with a vegetable broth base and lightly seasoned with salt and pepper.

I made this homemade version of the vegetable soup with pesto in my Instant Pot within a week of trying it at the restaurant - it's that good!


– onion – carrots – red bell pepper – yellow squash – zucchini

Set the Instant Pot to sauté and add one tablespoon of olive oil.


In a large mixing bowl, beat two eggs together with the vanilla extract, and add in the pumpkin puree.


Add the diced onion, celery, and carrots. Next, add the diced red pepper, yellow squash, and zucchini.


Press Cancel. Then, add the tomato paste, diced tomato, and the rinsed small white beans.


Pour the vegetable broth into the pot and top with the bay leaf. Close the lid and set the timer to 10 minutes on HIGH PRESSURE/MANUAL.


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