Instant Pot Vegetable Soup
157kcal
Ingredients
- 1½ cups diced yellow onion
- 2 cups diced carrots (about an ½ inch thickness)
- 1½ cups diced celery (about an ½ inch thickness)
- 1 tablespoon minced garlic
- 6 cups broth (chicken or vegetable stock)
- 2 (14.5 oz) regular diced or fire-roasted diced tomatoes
- 2½ cups ¾-inch thick diced potatoes
- 1½ cups fresh corn kernels (or frozen or canned)
- 1½ cups chopped green beans (cut into a 1½ inch length)
- 1 medium zucchini (quarter then slice accross)
Spices and Herbs:
- 2 bay leaves
- 2 teaspoon Italian seasoning
- ½ teaspoon dried basil
- 2 tablespoon olive oil
- 1 teaspoon salt (add more according to your liking)
- black pepper (to taste)
Method
- Press the “Sauté” key then “Normal”. When Instant Pot displays “Hot”, add oil and cook onions until translucent for 5 minutes. Add garlic, stir until fragrant for 30 seconds.
- Add diced tomatoes and cook for 1-2 minutes. It’s very important to scrape the bottom of the pot so there is nothing stuck which will prevent burning. Add the remaining ingredients and stir to combine.
- Secure the lid and set to manual for “2 minutes”. After the cooking cycle has completed, let the pressure naturally release for about 10 minutes before opening the lid.
- Adjust the seasoning with salt/pepper if needed.
Nutrition
Calories157kcalCarbohydrates28gProtein4gFat4gSaturated Fat1gSodium1046mgPotassium663mgFiber5gSugar8gVitamin A6060IUVitamin C27mgCalcium54mgIron1mg
Notes
*Other factors may affect the cooking time. For example, different cuts of vegetables will likely require different cooking times to yield the same tenderness or texture.