Put all the ingredients in the Instant Pot and lock the lid.
Cook at high pressure for 8 minutes.
When cooking time ends, wait for a natural pressure release.
season with additional salt and black pepper to taste and serve.
Notes
To mix it up every now and then, I puree the finished vegetable soup in a food processor or with a stick blender until smooth and creamy.It’s not mandatory, but it’s a nice twist for some variety. You will get a delightful creamy texture that’s bursting with flavors that even your kids will love. And it's a great way to get a creamy soup that's dairy-free!