Instant Pot Weight Loss Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
245 kcal
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Course
Main Course, Soup
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Cuisine
American
Instant Pot Weight Loss Soup
Description
The recipe starts by sautéing onions and garlic in olive oil to build a flavor base, followed by adding chopped vegetables including zucchini, celery, carrot, potatoes, cabbage, green beans, and optional broccoli florets. Tomato paste and diced canned tomatoes enhance the tomatoey depth. A selection of dried herbs and spices such as basil, oregano, onion and garlic powders, red pepper flakes, salt, and pepper add aromatic layers.
The soup is cooked under high pressure in the Instant Pot for 5 minutes with a natural pressure release. This method yields tender vegetables and melded flavors while preserving nutrients. Parsley garnish freshens the dish before serving. This soup serves well as a light meal component or base for adding proteins.
Ingredients
- 2 tablespoons olive oil
- 1 onion peeled and diced, medium sweet
- 6 cloves garlic minced
- 2 tablespoons tomato paste optional but recommended
- 1 cup zucchini chopped
- 1/2 cup celery chopped (about 2 stalks)
- 1 carrot peeled and sliced rondelle, small
- 2 russet potato peeled and quartered, medium
- 1/4 cabbage chopped
- 2 cans San Marzano tomato 14. 5 ounces per can, diced
- 1/2 cup green beans cut in half
- 1 cup broccoli optional, florets
- 1 teaspoons basil dried
- 1 teaspoon oregano dried
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- 6-8 cups vegetable broth or more, low-sodium
- 3 bay leaf
Garnish:
- parsley fresh leaves, finely chopped
Instructions
- Set Instant Pot to Saute mode.
- Once HOT, add olive oil, let it warm up, add onion, and cook for a few minutes until soft. Add minced garlic and cook for 1 minute, stirring all the time.
- Add celery, zucchini, carrot, potatoes, cabbage, diced tomatoes, and tomato paste if using.
- Add basil, oregano, onion powder, garlic powder, red pepper flakes, salt, and pepper. Stir to combine.
- Add the broth and stir to combine.
- Add green beans and broccoli florets. Add more broth if needed. The broth should slightly cover the veggies but not go over the MAX fill line of the pot. Add the bay leaves on top of the soup.
- Close the lid and set the Instant Pot to Manual High Pressure for 5 minutes. It will take about 10 minutes to reach high pressure, and then it will cook for 5 minutes. Make sure you close the vent.
- When the timer goes off, 10 minutes, that is called a 10-minute Natural Pressure Release. Then, carefully open the vent and release any remaining steam.
- Open the Instant Pot, remove and discard the bay leaves and gently stir to combine the soup.
- Taste and adjust for salt and pepper.
- Serve and garnish with chopped fresh parsley. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 44g | 15% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 1423mg | 59% |
| Potassium | 1133mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 1290IU | 26% |
| Vitamin C | 53.9mg | 60% |
| Calcium | 107mg | 11% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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