Instant Pot Vegetable Soup
User Reviews
4.8
15 reviews
Excellent
Instant Pot Vegetable Soup
Report
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.
Share:
Ingredients
- 1 large onion chopped
- 3 stalks celery chopped
- 2 carrots peeled and chopped
- 2 lbs medium Yukon Gold potatoes peeled and diced into small pieces
- 2 cans of fire roasted tomatoes 14.5 oz
- 1 bag frozen mixed vegetables 12 oz
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 2 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon 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
Monounsaturated Fat
1g
Sodium
1000mg
(42%)
Potassium
451mg
(13%)
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
15 reviews
Excellent
Other Recipes
You'll Also Love
