Healthy Instant Pot Recipes: Instant Pot Vegetable Soup
from kristineskitchenblog.comThis Instant Pot Vegetable Soup is one of our favorite healthy Instant Pot recipes!
Servings: 7 servings
Calories: 188kcal
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion chopped
- 3 ribs celery chopped
- 4 cloves garlic minced
- 4 cups low sodium vegetable broth
- 3 medium carrots sliced into ¼-inch thick rounds or half rounds if large
- 1 pound Yukon gold potatoes about 4 medium, cut into ¾-inch pieces
- 1 cup chopped green beans 1 inch pieces, fresh or frozen
- ¾ cup frozen corn
- ¾ cup frozen peas
- 14.5 ounce can fire roasted diced tomatoes
- 2 teaspoons dried Italian seasoning
- 1 teaspoon sweet paprika
- ¾ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 2 bay leaves
Instructions
- Turn on the Instant Pot's saute function and add the olive oil. When hot, add the chopped onion and celery. Saute, stirring often, until softened, 4-5 minutes. Add the garlic, turn off the Instant Pot, and stir for 30 seconds.
- Pour the vegetable broth into the pot and stir, scraping up any bits stuck to the bottom of the pot. Add all of the remaining ingredients: carrots, potatoes, green beans, corn, peas, diced tomatoes, Italian seasoning, paprika, salt, pepper and bay leaves. Stir.
- Close the Instant Pot lid and move the steam release valve to the sealing position. Set the cook time to 4 minutes at high pressure. The Instant Pot will take about 20 minutes to reach pressure and then the cook time will start counting down.
- When the cook time ends, allow the pressure to release naturally for 5 minutes by just leaving the Instant Pot alone. Then, quick release the remaining pressure by carefully moving the steam release valve to the venting position. Once all of the steam has escaped and the pin drops down, carefully open the Instant Pot lid.
- Remove the bay leaves. Stir the soup, serve and enjoy!
Notes
- This soup is delicious served with chopped fresh parsley and grated Parmesan cheese. Try adding a squeeze of fresh lemon juice to the soup for a bright, fresh flavor or a pinch of red pepper flakes for heat.
- Try using other vegetables in this vegetable soup recipe, such as zucchini, cubed butternut squash or sweet potatoes. Note that zucchini will become very soft after pressure cooking.
- To make this soup even more of a hearty meal, you can add canned beans or pasta. Canned beans can be added before pressure cooking. It is best to cook pasta separately and add it to the soup after pressure cooking.
Nutrition
Serving: 1.5cups | Calories: 188kcal | Carbohydrates: 30g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 917mg | Potassium: 606mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5468IU | Vitamin C: 29mg | Calcium: 73mg | Iron: 2mg
