How To Make Instant Pot Vegetable Soup Recipe
A hearty and healthy soup loaded with colorful veggies and seasoned with aromatic herbs.
Serves:
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 tbsp dried basil
- 1 tsp dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
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Turn on your Instant Pot and select the “Saute” function. Add olive oil and let it warm up.
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Add onion and cook until softened, then add garlic and cook for 30 seconds.
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Add carrots, celery, bell pepper, and zucchini. Stir well.
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Add vegetable broth, diced tomatoes, basil, oregano, salt, and pepper. Stir well.
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Close the Instant Pot lid and set it to cook on “Manual” high pressure for 8 minutes.
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Once the cooking is done, let the pressure release naturally for 5 minutes, then use the quick release to fully release the pressure.
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Open the Instant Pot and stir the soup. Serve hot with fresh parsley on top.
Nutrition
- Calories : 102 kcal
- Total Fat : 4g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 1393mg
- Total Carbohydrates : 16g
- Dietary Fiber : 4g
- Sugar : 9g
- Protein : 3g
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