Instant Pot Vegetable Soup
User Reviews
4.8
10 reviews
Excellent
Instant Pot Vegetable Soup
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Get dinner on the table fast with this Instant Pot Vegetable Soup recipe. It's cooked to perfection in the pressure cooker for a meal sure to be a hit.
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Ingredients
- 1 onion chopped, large
- 3 celery chopped, stalks
- 2 carrot peeled and chopped
- 2 lbs potato peeled and diced into small pieces, medium Yukon Gold
- 2 fire roasted tomatoes 14.5 oz, canned
- 1 mixed vegetables 12 oz, frozen bag
- 2 bay leaf
- 1/2 teaspoon thyme dried
- 2 teaspoon garlic minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons Italian seasoning
- 8 cups vegetable stock
Instructions
- Place everything in the Instant Pot.
- Add the lid and set the valve to sealing.
- Set the pressure to 5 minutes.
- Once finished, do a quick release to release the pressure.
- Remove lid and stir to combine.
- Serve warm with crackers.
Notes
- *Refrigerate the leftovers in an air tight container for up to 5-7 days.
- *I love using Yukon Gold Potatoes in this recipe but Russet Potatoes would work great too!
Nutrition Information
Show Details
Calories
92kcal
(5%)
Carbohydrates
21g
(7%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
1000mg
(42%)
Potassium
451mg
(10%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
2463IU
(49%)
Vitamin C
20mg
(22%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1000mg | 42% |
| Potassium | 451mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2463IU | 49% |
| Vitamin C | 20mg | 22% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
10 reviews
Excellent
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