Instant Pot Vegetable Soup
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.
Servings: 10
Cost: $16.03 Per Recipe, $1.60 Per Serving
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
- ½ teaspoon dried thyme
- 2 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons Italian Seasoning
- 8 cups vegetable stock
Instructions
- Turn the Instant Pot to sauté mode and add 1 large chopped onion, 3 chopped celery stalks, 2 peeled and chopped carrots, and 2 teaspoons minced garlic. Cook for 3–4 minutes until softened.
- Add 2 lbs Yukon gold potatoes (peeled and diced into small pieces), 2 cans (14.5 oz each) fire roasted tomatoes, and 1 bag (12 oz) frozen mixed vegetables.
- Stir in 2 bay leaves, ½ teaspoon dried thyme, 1 teaspoon salt, 1 teaspoon pepper, and 2 teaspoons Italian seasoning.
- Pour in 8 cups vegetable stock and stir to combine.
- Seal the lid and cook on high pressure for 8 minutes, then do a quick release.
- Remove the bay leaves, stir well, and serve warm.
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
Calories: 92kcal | Carbohydrates: 21g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1000mg | Potassium: 451mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2463IU | Vitamin C: 20mg | Calcium: 28mg | Iron: 1mg
