COMBINE all ingredients in an Instant Pot or stovetop soup pot. For Instant Pot, only fill broth to the maximum line, and pressure cook on High for 5 minutes. Do a quick release of the steam when done. For stovetop, bring ingredients to a boil and simmer for 30 minutes until veggies are tender and water becomes more of a broth.
TRANSFER to a blender, working in batches, if needed. For a thicker soup, leave out approximately half the broth. Pulse a few times, for a chunkier soup or blend until puréed. Serve topped with fresh herbs.