How to Make Instant Pot Vegetable Soup
Hearty and filling, this instant pot vegetable soup is made tasty with the combination of veggies, beans, Italian seasoning, and low sodium vegetable broth.
Ingredients
- 1 tbsp extra-virgin olive oil, plus more for serving
- 1 medium onion, chopped
- 4 cloves garlic, minced
- Kosher salt
- Freshly ground black pepper
- 1 tbsp tomato paste
- 2 cups cabbage, chopped
- 2 cups small cauliflower florets
- 2 carrots, peeled and thinly sliced
- 2 stalks celery, thinly sliced
- 1 red bell pepper, chopped
- 1 medium zucchini, chopped
- 15 oz kidney beans, (1 can), rinsed and drained
- 15 oz diced tomatoes, (1 can)
- 4 cups low-sodium vegetable broth
- 2 tsp Italian seasoning
- ¾ tsp paprika
- parsley, Freshly chopped, for serving
Instructions
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Set Instant Pot to “Sauté” and add oil, onion, and garlic. Season generously with salt and pepper. Cook, stirring occasionally for 5 minutes until onion softens.
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Add tomato paste to instant pot and cook, stirring for 1 minute. Add remaining ingredients and stir to combine.
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Lock lid and set machine to cook at high pressure for 12 minutes. When finished, carefully turn steam valve to the venting position to release the pressure.
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Stir soup and season with salt and pepper.
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Garnish with parsley and a drizzle of olive oil.
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Serve and enjoy.
Nutrition
- Sugar: 8g
- :
- Calcium: 96mg
- Calories: 183kcal
- Carbohydrates: 32g
- Fat: 3g
- Fiber: 10g
- Iron: 4mg
- Potassium: 856mg
- Protein: 10g
- Saturated Fat: 1g
- Sodium: 167mg
- Vitamin A: 4321IU
- Vitamin C: 68mg
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