Soups & Stewschefsavvy3.5
Instant Pot Vegetable Soup
This easy Instant Pot Vegetable Soup is a breeze to make and packed with that cooked-all-day flavor we all love in soups, but without the hassle of having to cook it all day. You can make this in just 15 minutes!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
📝 Preparation Steps
1
Add oil to the Instant Pot and set to the SAUTE option. Add in onions, carrots and celery and cook for ⏱️ 4-5 minutes or until the vegetables start to get a nice color on them.Turn off the Instant Pot and add in garlic and cook for ⏱️ 1 minute.
large onion, diced1medium carrots, diced4garlic, minced4 cloves
2
Next pour in the fire roasted tomatoes, potatoes, bay leaves, chicken broth, Italian seasoning and parsley. Stir then cover the Instant Pot and set to pressure cook on HIGH for ⏱️ 5 minutes.
bay leaves2fresh parsley, chopped plus more for garnish2 tbsp
3
Allow the steam to naturally release then discard the bay leaves. Stir in the peas and corn and season with salt and pepper to taste.
bay leaves2
4
Serve immediately with parmesan cheese and crusty bread for dipping!
Nutrition Facts
calories
266 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
6 g
sugar Content
8 g
sodium Content
243 mg
protein Content
10 g
carbohydrate Content
44 g
saturated Fat Content
1 g
unsaturated Fat Content
5 g
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