Instant Pot Vegetable Soup
The simplest way to get dinner on the table and it uses up some pantry staples that we always keep on hand in our kitchen.
Servings 6 servings
Calories 159kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 14 ounces canned diced tomatoes
- 12 ounces frozen peas and carrots
- 12 ounces frozen green beans
- 12 ounces frozen corn
- 3 ½ cups beef broth, see note
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon cracked pepper
- ½ teaspoon salt
- ¼ cup fresh chopped parsley
Instructions
- Turn the pressure cooker to ‘saute’ and, once hot, add the olive oil. Stir in the onion and cook until transclucent, stirring often, about 5 minutes.
- Stir in the garlic and cook for 30 seconds or until fragrant.
- Add the tomatoes (with juice), frozen vegetables, beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper to the pressure cooker and stir to combine.
- Place the lid on the pressure cooker, set the valve to sealing, and cook on high pressure for 4 minutes.
- Let the pressure release naturally for 5 minutes before opening the quick release valve.
- Add the parsley to the pot, stir well to combine, and add additional salt or pepper, if desired.
- Serve immediately.
Video
Notes
To make this recipe vegan, use vegetable broth instead of beef broth and omit the Worcestershire sauce (it contains anchovies).
Nutrition
Serving: 1bowl | Calories: 159kcal | Carbohydrates: 30g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 891mg | Potassium: 666mg | Fiber: 6g | Sugar: 5g | Vitamin A: 6064IU | Vitamin C: 29mg | Calcium: 86mg | Iron: 3mg