The BEST Pressure Cooker Vegetable Soup

The BEST Pressure Cooker Vegetable Soup

This is the “everything but the kitchen sink” soup! Traditionally, you throw all those random leftover vegetable bits into a pot and call it soup.

While you can certainly do this, here is a recipe to help give you some inspiration. Or make it exactly as is because it is delicious.

What veggies do you have laying around?

Pressure Cooker Vegetable Soup!

Instant Pot Vegetable Soup

Can you swap out vegetables?

Of course you can! Here are a few tips:

  • Root veggies: Carrots, potatoes, turnips, etc. are great in vegetable soups! Add these during step two of the recipe.

  • Onions, leeks, and shallots: Great options as well! Just be sure to sweat them out before adding in additional ingredients. You can do this by sauteing them for about 5 minutes.

  • Leafy greens: Spinach, kale, parsley… Add these after the pressure cooking time. The heat from the soup will cook them :-)

Is the vegetable soup vegan?

Yes! Just make sure to use vegetable broth instead of chicken broth.

Can I add meat to the vegetable soup?

You bet you can! Try out shredded chicken, beef, diced ham, or even turkey!

How do I store the soup?

It will keep in the refrigerator for about 5 days. You can also freeze this soup and it will keep for around 4-5 months.

Can I use frozen vegetables?

Yes you can!! Just cut the pressure cooker time from 12 minutes to 9 minutes.

Instant Pot Vegetable Soup!

The BEST Pressure Cooker Vegetable Soup

The BEST Pressure Cooker Vegetable Soup
Yield: 8
Author:
prep time: 10 Mcook time: 15 Mtotal time: 25 M
This is the “everything but the kitchen sink” soup! Traditionally, you throw all those random leftover vegetable bits into a pot and call it soup. While you can certainly do this, here is a recipe to help give you some inspiration. Or make it exactly as is because it is delicious.

ingredients:

  • 2 1/2 cup roughly chopped leeks (white part only!), approximately 2 medium leeks
  • 2 cups roughly chopped carrots, approximately 3 medium carrots
  • 1 cup roughly chopped zucchini, approximately 1 large zucchini
  • 1 cup green beans, cut into 3/4 inch pieces
  • 1 15oz can corn, liquid removed
  • 2 14.5 oz cans diced tomatoes (sugar-free)
  • 1 tbsp minced garlic
  • 2 tbsp olive oil
  • 2 32oz containers of low sodium chicken or vegetable broth
  • 2 tsp Italian Seasoning
  • Salt and Pepper to taste
  • Fresh Parsley (optional)

instructions:

How to cook The BEST Pressure Cooker Vegetable Soup

  1. Turn pressure cooker to saute setting. Saute olive oil, leeks, and garlic until leeks begin to sweat, approximately 5 minutes.
  2. Place all other ingredients (except parsley) into the instant pot. Set to high pressure for 12 minutes.
  3. After 12 minutes, allow the pressure cooker to slowly release pressure for 10 minutes before turning the quick release knob.
  4. Top with parsley and enjoy!

Calories

113

Carbs (grams)

18

Fiber (grams)

4

Protein (grams)

3
Laurel Ann Nutrition
Pressure Cooker Vegetable Soup, Instant pot vegetable soup
Soup
American
Created using The Recipes Generator