Instant Pot Recipe For Vegetable Soup
A bowl of hot, hearty vegetable soup is a great way to warm up on a cold day. This Instant Pot recipe for vegetable soup is the perfect way to get a delicious, nutritious meal on the table quickly. With just 10 minutes of prep time and a few simple ingredients, you can have a hot, flavorful soup in no time.
Description
This Instant Pot vegetable soup is a flavorful, healthy meal that comes together quickly. It is loaded with vegetables and is a great way to get some extra nutrition into your diet. The soup is made with a combination of fresh vegetables and pantry staples, so you can use whatever vegetables you have on hand. The soup is simple to make and can be customized to your tastes.
Prep Time
This Instant Pot vegetable soup takes just 10 minutes to prepare. Start by gathering the ingredients, then chop the vegetables. The soup can be customized to your tastes, so feel free to add more vegetables or use different vegetables if desired. Once the vegetables are prepped, the soup comes together quickly.
Cook Time
Once the vegetables are prepped, the soup comes together quickly. All you have to do is add the ingredients to the Instant Pot and let it do the work. The soup will be ready in just 25 minutes, so you can have a hot, flavorful soup ready in no time.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 red bell pepper, diced
- 1 cup corn
- 1 cup green beans
- 2 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
Instructions
1. Press the “saute” button on the Instant Pot and add the olive oil. Once the oil is hot, add the onion and garlic and cook until softened, about 5 minutes.
2. Add the carrots, bell pepper, corn, and green beans. Cook for another 5 minutes, stirring occasionally.
3. Add the vegetable broth, diced tomatoes, oregano, and basil. Stir to combine.
4. Cover and lock the lid of the Instant Pot. Make sure the valve is set to “sealing”. Press the “manual” button and set the timer for 10 minutes.
5. When the timer is done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
6. Carefully open the lid and adjust the seasoning to taste with salt and pepper.
Equipment
To make this Instant Pot vegetable soup, you will need an Instant Pot, a cutting board, a knife, and measuring cups and spoons.
Notes
This soup can easily be customized to your tastes. Feel free to add more vegetables, or use different vegetables if desired. You can also use other herbs and spices if you like. The soup can also be made with chicken broth or beef broth, if desired.
Nutrition: Per Serving
- Calories: 91 kcal
- Carbohydrates: 14 g
- Protein: 3 g
- Fat: 3 g
- Saturated Fat: 1 g
- Sodium: 279 mg
- Potassium: 337 mg
- Fiber: 3 g
- Sugar: 5 g
- Vitamin A: 4105 IU
- Vitamin C: 37.8 mg
- Calcium: 44 mg
- Iron: 1.2 mg
Recipe Tips
This Instant Pot vegetable soup is a great way to get some extra nutrition into your diet. The soup is loaded with vegetables, and you can use whatever vegetables you have on hand. Feel free to customize the soup to your tastes by adding more vegetables or using different herbs and spices. You can also make this soup with chicken broth or beef broth, if desired.
This soup is a great way to use up any vegetables that are about to go bad. The soup keeps well in the refrigerator for up to 5 days, so you can make a big batch and have it for lunch or dinner throughout the week. The soup also freezes well for up to 3 months.
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