Instant Pot Vegetable Soup
User Reviews
5
Instant Pot Vegetable Soup
Description
Instant Pot Vegetable Soup brings together diced tomatoes, frozen peas, carrots, green beans, and corn in a richly seasoned broth made from beef stock, Italian seasoning, and Worcestershire sauce. Cooking under high pressure softens the vegetables while concentrating flavors, creating a comforting and colorful soup. The sauté step for onion and garlic adds depth and aroma before pressure cooking.
The resulting soup offers a balance of acidity from tomatoes, savory depth from the broth and Worcestershire, and freshness from the parsley stirred in after cooking. The texture is varied, with tender vegetables and a well-rounded broth suitable for lunch or light dinner.
This soup can be served with bread or a simple side salad. To make it vegan, substitute vegetable broth and omit Worcestershire sauce to avoid anchovies, making it suitable for plant-based diets.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 14 ounces diced tomatoes canned
- 12 ounces pea frozen
- 12 ounces carrot frozen
- 12 ounces green beans frozen
- 12 ounces corn frozen
- 3 ½ cups beef broth see note
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon black pepper cracked
- ½ teaspoon salt
- ¼ cup parsley fresh chopped
Instructions
- Turn the pressure cooker to ‘saute’ and, once hot, add the olive oil. Stir in the onion and cook until transclucent, stirring often, about 5 minutes.
- Stir in the garlic and cook for 30 seconds or until fragrant.
- Add the tomatoes (with juice), frozen vegetables, beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper to the pressure cooker and stir to combine.
- Place the lid on the pressure cooker, set the valve to sealing, and cook on high pressure for 4 minutes.
- Let the pressure release naturally for 5 minutes before opening the quick release valve.
- Add the parsley to the pot, stir well to combine, and add additional salt or pepper, if desired.
- Serve immediately.
Notes
- Use vegetable broth and omit Worcestershire sauce to create a vegan version of this soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 159kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 891mg | 37% |
| Potassium | 666mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 6064IU | 121% |
| Vitamin C | 29mg | 32% |
| Calcium | 86mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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