Instant Pot Vegetable Soup
Servings: 8 Servings
Ingredients
- 1 tablespoon cooking oil your choice
- 1 cup white onion diced
- 1 garlic clove minced
- 1 pound russet potatoes cut in ½ inch chunks
- 2 large carrots peeled and chopped
- ½ cup celery chopped
- 6 cups low sodium vegetable broth
- 15 ounces diced tomatoes 1 can; undrained
- 2 teaspoons Italian seasoning
- 2 teaspoons salt or to taste
- ½ teaspoon ground black pepper or to taste
- 12 ounces frozen mixed vegetables any variety
Instructions
- Turn on the Instant Pot using the saute function. After the stainless steel insert gets hot, add the oil and onion.1 tablespoon cooking oil, 1 cup white onion
- Cook the onions until it they soften, about 3 minutes, then add the garlic, Italian seasoning, salt, and pepper. Cook for an additional 30 seconds, then turn off the Instant Pot.1 garlic clove
- Add the potatoes, carrots, celery, vegetable broth, tomatoes, Italian seasoning, salt and pepper. DON’T STIR. Close the lid, set the valve to sealing, and press the manual (pressure cook) button.2 teaspoons Italian seasoning, 2 teaspoons salt, 1 pound russet potatoes, 2 large carrots, ½ cup celery, 6 cups low sodium vegetable broth, 15 ounces diced tomatoes, ½ teaspoon ground black pepper
- Adjust the time to 2 minutes. After the time is up, allow a 10 minute natural pressure release before opening the valve to release any remaining pressure.
- Carefully open the lid and pour in the frozen vegetables. Stir to combine, and ensure the frozen vegetables are thoroughly heated.12 ounces frozen mixed vegetables
Notes
The calories listed are an approximation based on the ingredients and a serving size of 1 1/2 cups of the soup. Actual calories will vary. The Instant Pot vegetable soup can be stored in your fridge, in a sealed container, for up to 3 days.
Nutrition Facts
Instant Pot Vegetable Soup
Serving Size
1.5 cups
Amount per Serving
Calories
123
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.2
g
1
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
1402
mg
58
%
Potassium
531
mg
15
%
Carbohydrates
24
g
8
%
Fiber
4
g
16
%
Sugar
5
g
6
%
Protein
4
g
8
%
Vitamin A
5183
IU
104
%
Vitamin C
15
mg
18
%
Calcium
56
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
