Description
This Instant Pot Vegetable Soup is a hearty and nutritious dish packed with a variety of colorful vegetables and flavorful herbs. It’s a quick and easy recipe that is perfect for a cozy weeknight dinner.
Ingredients
Scale
Vegetable Soup:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut into pieces
- 1 potato, peeled and diced
- 1 can (14.5 oz) diced tomatoes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 4 cups vegetable broth
- 1 cup frozen corn
- 1 cup frozen peas
- juice of 1/2 lemon (optional)
- chopped fresh parsley for garnish
Instructions
- Sauté Vegetables: Set the Instant Pot to Sauté mode and heat the olive oil. Add the onion, garlic, carrots, and celery. Sauté for about 3 to 4 minutes until softened.
- Add Ingredients: Stir in the zucchini, green beans, potato, diced tomatoes with their juices, thyme, oregano, salt, pepper, and bay leaf. Pour in the vegetable broth and stir to combine.
- Pressure Cook: Cancel Sauté mode, seal the lid, and set to Pressure Cook (Manual) for 5 minutes. Allow a natural release for 5 minutes, then quick release any remaining pressure.
- Final Touches: Open the lid and stir in the frozen corn and peas. Set to Sauté mode again and cook for another 3 to 4 minutes until heated through. Adjust seasoning, add lemon juice if desired, and garnish with fresh parsley before serving.
Notes
- Feel free to use any seasonal vegetables or add beans for extra protein.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- For a spicier version, add a pinch of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (including pressure build and release)
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 130
- Sugar: 6g
- Sodium: 520mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
