Instant Pot Vegetable Soup
This Instant Pot Vegetable Soup is a healthy way to warm up this winter, loaded with fresh vegetables, this soup comes together in less than 30 minutes.
Servings: 8
Calories: 167kcal
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
Calories: 167kcal | Carbohydrates: 32g | Protein: 5g | Fat: 2g