Description
This Instant Pot vegetable soup is a family favorite at our house!
Ingredients
UnitsScale
- 3 Tbs. oil
- 1 onion, diced
- 3-4 carrots, chopped
- 2-3 celery stalks, chopped
- 1 Tbs. tomato paste (optional)
- 4 cloves garlic, minced
- 1 tsp. pepper
- 1 tsp. salt
- 1/8-1/4 tsp. crushed pepper flakes (optional)
- 1/4 tsp. smoked paprika
- 1 tsp. curry powder
- 1 can diced tomatoes (fire-roasted is amazing)
- 6 c. vegetable broth
- 1 bay leaf
- 2 cans beans (great northern, chickpeas, or kidney beans)
- 4-6 c. mixed vegetables (chopped spinach, shredded cabbage, green beans, zucchini, sweet potato, butternut squash)
- 2 c. frozen peas (optional)
Instructions
- Set Instant Pot to Saute setting. Add the oil, onion, carrots, and celery (and tomato paste, if using) and saute until the onion is almost translucent.
- Add the garlic and spices to the pot and stir for 1 minute, until they are fragrant.
- Add everything else to the pot (except the peas, if using) and stir.
- Close your Instant Pot and seal it. Set to Manual Pressure and cook on high for 2 minutes.
- Let pressure release naturally for 8-10 minutes, then release manually. Stir in the peas, then replace the lid for 2-3 minutes, letting the peas thaw and cook. Taste and adjust seasoning if needed.
Nutrition
- Serving Size: 1.5 cups
- Calories: 228
- Sugar: 9g
- Sodium: 1150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
