Servings
Font
Back
Instant Pot Weight Loss Soup
5 from 39 votes

Instant Pot Weight Loss Soup

This savory Instant Pot Weight Loss Soup blends diverse vegetables like zucchini, celery, cabbage, carrots, potatoes, green beans, and broccoli with tomatoes and herbs in a low-fat broth. The pressure-cooking method quickly softens the vegetables, creating a nourishing, vegetable-rich soup with a balanced herb and tomato flavor. It is filling yet low in calories, suited for health-conscious eaters.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6 servings
Calories: 245 kcal
Course: Main Course, Soup
Cuisine: American

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

    Cup of Yum
  1. Set Instant Pot to Saute mode.
  2. 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.
  3. Add celery, zucchini, carrot, potatoes, cabbage, diced tomatoes, and tomato paste if using.
  4. Add basil, oregano, onion powder, garlic powder, red pepper flakes, salt, and pepper. Stir to combine.
  5. Add the broth and stir to combine.
  6. 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.
  7. 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.
  8. 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.
  9. Open the Instant Pot, remove and discard the bay leaves and gently stir to combine the soup.
  10. Taste and adjust for salt and pepper.
  11. Serve and garnish with chopped fresh parsley. Enjoy!

Nutrition Information

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 245

% 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.