Instant Pot Vegetable Soup
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This Instant Pot Vegetable Soup is a healthy way to warm up this winter, loaded with fresh vegetables like carrots, green beans, corn, and potatoes. This soup comes together in less than 30 minutes.
This is a hearty, healthy, and full of flavor vegetable soup. This recipe is made from pantry staples and does not require any fancy or hard to find ingredients. The secret is to add a flavorful broth and seasonings to add depth and flavor to an otherwise boring vegetable soup. This is also a plant-based soup (if using vegetable broth) for a meatless meal or a healthy lunch.
If you are counting macros you will love this healthy soup – it is only 167 calories, 32 carbs, 2 grams of fat, and 5 grams of protein. Throw in some rotisserie chicken to up the protein! The soup is only 5 points on the Weight Watchers Green plan.
Serve this comforting and cozy vegetable soup with a nice fresh green salad, some toasted bread, and a dollop of sour cream. You can elevate this soup by adding some baby spinach or kale after it’s done cooking. You can also add a splash of balsamic vinegar or a splash of red wine which are totally optional.
Instant Pot Vegetable Soup Ingredients:
You will need:
- Minced garlic
- Salt
- Onion powder
- Smoked paprika
- Italian seasoning
- Yukon Gold potatoes
- Carrots
- Celery stalks
- Corn
- Green beans
- Petite diced tomatoes
- Beef broth
Variations:
- This soup is naturally gluten-free, dairy-free, and even vegetarian (swap the beef broth for vegetable broth).
- Turn this soup into a creamy vegetable soup by adding in a can of evaporated milk or you can serve it with some heavy cream.
- Add a dollop of Greek yogurt for some extra protein.
- You can bump up the protein by adding some cooked shredded chicken, ground beef, or even chicken sausage.
Substitutions:
Vegetables – you can play around with the veggies and add whatever vegetables you like. Some good options are:
- Chopped cabbage
- Cauliflower florets
- Chopped bell peppers
- Chopped zucchini
How to make the best Instant Pot Vegetable Soup:
This is such an easy recipe. All you have to do is add your ingredients to the Instant Pot, set the time, and walk away. So easy, yet so delicious.
- First, add all ingredients to the instant pot and stir.
- Place and secure lid. Turn the valve to sealing and select the manual for 4 minutes.
- Once the cooking time is over, allow the pressure to natural release for 10 minutes before opening the valve and removing the lid.
- Stir. Adjust seasoning to taste and done.
- Serve with some chopped parsley and a dollop of sour cream or greek yogurt. Enjoy!
How to freeze the Instant Pot Vegetable Soup:
This an incredible freezer friendly recipe!
Simply let the soup cool down at room temperature, pour into a freezer safe container or freezer bag, seal and freeze. If you are using a freezer bag, make sure to lay it flat for easy thawing.
To heat, let thaw overnight in the refrigerator, then reheat in the microwave or on the stove top. You can even throw it back in the Instant Pot on sauté mode.
More Healthy Soup Recipes You Will Love:
Instant Pot Chili Lime Chicken Soup
Instant Pot Vegetable Soup
Ingredients
- ½ tsp minced garlic
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- 3 Yukon Gold potatoes peeled and diced
- 3 carrots peeled and diced
- 3-4 stalks of celery diced
- 1 can of corn
- 1 can of green beans
- 1 can of petite diced tomatoes
- 1 – 32oz container of beef broth
Instructions
- Add all ingredients to the instant pot and stir.
- Place and secure lid. Turn the valve to sealing and select the manual for 4 minutes.
- Once the cooking time is over, allow the pressure to natural release for 10 minutes before opening the valve and removing the lid.
- Stir. Adjust seasoning to taste and enjoy!
Nutrition
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data