Instant Pot Vegetable Soup
This Instant Pot vegetable soup is healthy, flavorful, and so easy to make! It's a one pot vegetarian meal that your family will devour.
Servings: 6 servings
Calories: 160kcal
Ingredients
- 1 large onion finely chopped
- 3 large garlic cloves grated and divided
- 3 large celery stalks chopped
- 2 large carrots chopped
- 1 medium zucchini coarsely chopped
- 2 large potatoes medium chopped
- 3 cups cauliflower cut into chunks
- 4 cups cabbage largely cubed
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- Ground black pepper to taste
- 1 tbsp oil for frying
- 3 bay leaves
- 28 oz can diced tomatoes low sodium
- 3 cups vegetable stock low sodium
- 1/3 cup dill or parsley finely chopped
- Parmesan cheese and yogurt for garnish
Instructions
- On 6 or 8 quart Instant Pot, press Saute and wait until display says Hot.
- Add oil, onion and 2 garlic cloves. Saute for about 5 minutes, stirring a few times. Then add smoked paprika, dried oregano, salt and pepper; press Cancel and saute for 1 more minute with residual heat.
- Now add celery, carrots, zucchini, potatoes, cauliflower, cabbage, bay leaves, diced tomatoes and stock. No need to stir.
- Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 2 minutes.
- After Instant Pot has finished cooking, wait 5 minutes and then turn pressure valve to Venting.
- Open the lid, add remaining grated 1 garlic clove and dill. Stir gently.
- Serve hot with freshly grated Parmesan cheese, dollop of plain yogurt and wholegrain bread.
Notes
- Store: Refrigerate in an airtight container for up to 5 days. To reheat, simmer the desired amount in a small pot on low heat.
- Freeze: Make sure to leave some room for expansion inside the container and freeze for up to 3 months. Thaw then reheat or simmer frozen soup covered on low heat.
- Bouillon cubes: I use organic vegetable bouillon cubes diluted in water in place of stock. You can use either. I recommend to crumble the cube in your hands before adding to the pot to help it dissolve better.
- Vegetables: If you like certain veggies like zucchini with more of a bite to them, add after to a cooked soup so they kind of steam.
- Protein: Add leftover Instant Pot shredded chicken or stew meat when cooking.
Nutrition
Serving: 1.5cup | Calories: 160kcal | Carbohydrates: 30g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 946mg | Fiber: 7g | Sugar: 10g