When it comes to healthy, satisfying, and easy-to-make meals, this Instant Pot Vegetable Soup checks all the boxes. Packed with fresh vegetables, herbs, and a savory broth, this nutritious soup is a go-to option for anyone looking to shed a few pounds while still enjoying a hearty and delicious meal. It’s low in calories, high in fiber, and loaded with vitamins and minerals that will leave you feeling full and nourished.
The beauty of this recipe is how effortlessly it comes together in the Instant Pot. With minimal prep and hands-off cooking, you can have a flavorful and wholesome soup ready in under 30 minutes. Whether you’re meal prepping for the week or whipping up a quick dinner after a busy day, this vegetable soup is a lifesaver.
What sets this vegetable soup apart is its versatility. You can customize the ingredients based on your preferences or what you have on hand. Add leafy greens like spinach or kale, throw in some beans for extra protein, or spice it up with a dash of chili flakes. The possibilities are endless, and every version is just as satisfying.
This soup is not only a fantastic option for weight loss but also a great way to boost your daily vegetable intake. The high fiber content helps keep you full longer, while the nutrient-dense ingredients support overall health. Plus, it’s gluten-free, vegan, and low-carb, making it suitable for a wide range of dietary preferences.
Whether you’re looking for a quick and easy detox meal or just want a comforting bowl of homemade soup, this Instant Pot Vegetable Soup is the perfect choice. Let’s dive into the recipe and see how simple it is to create a delicious and nourishing meal.
Servings
Serves: 6
Prep and Cooking Time
Prep Time: 10 minutes
Cook Time: 5 minutes
Pressure Release Time: 5 minutes
Total Time: 20 minutes
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup green beans, trimmed and cut
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup chopped spinach or kale (optional)
- 1 tablespoon lemon juice (optional, for added brightness)
Instructions
- Sauté Aromatics: Turn on the Instant Pot and select the “Sauté” mode. Add the olive oil, followed by the diced onion and garlic. Sauté for 2-3 minutes until fragrant and translucent.
- Add Vegetables: Add the carrots, celery, zucchini, bell pepper, and green beans. Stir well to combine.
- Add Broth and Seasoning: Pour in the diced tomatoes (with juice) and vegetable broth. Add the dried thyme, basil, oregano, salt, and pepper. Stir to combine.
- Pressure Cook: Close the Instant Pot lid and set the valve to “Sealing.” Select “Pressure Cook” (or “Manual”) and set the timer for 5 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release.
- Add Greens and Lemon Juice (Optional): If using spinach or kale, stir it into the hot soup until wilted. For added brightness, stir in a tablespoon of lemon juice.
- Serve: Ladle the soup into bowls and enjoy immediately. Garnish with fresh herbs if desired.
Nutrition Information (Per Serving)
Calories: 90
Carbohydrates: 15g
Fiber: 4g
Protein: 3g
Fat: 3g
Sodium: 420mg
