Instant Pot Vegetable Soup
Instant Pot Vegetable Soup is an easy vegetable soup recipe made in just minutes in the Instant Pot! This soup is freezer friendly and great for meal prep!
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 medium leeks halved and sliced (white and light green parts only)
- 2 medium carrots chopped
- 2 medium parsnips peeled and chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 1 yellow bell pepper chopped
- 6 ounces green beans trimmed and cut into 3" pieces
- 2 15 ounce cans low sodium fire roasted diced tomatoes
- 8 ounces riced cauliflower
- 8 cups Easy Homemade Vegetable Stock or store bought low sodium vegetable stock
- 1 bay leaf
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 1 tablespoon freshly chopped rosemary or 1 teaspoon dried
- 3 cups fresh baby spinach
- 2 tablespoons fresh lemon juice
Equipment
Instructions
- Press the Sauté button on the Instant Pot and heat the olive oil. Add the leeks, carrot, parsnip and celery, and sauté 5 minutes. Add the garlic and bell pepper and sauté 1 minute longer.
- Add the green beans, tomatoes, stock, riced cauliflower, bay leaf, herbs, salt and pepper to taste, and stir. Secure the lid and close the venting valve, and set to High Pressure for 3 minutes. When done, quick release the pressure and remove the lid when it's safe to do so. Note: the Instant Pot takes about 10 minutes to come to pressure and begin the cooking process.
- Remove the lid and discard the bay leaf. Stir in the spinach, lemon juice, and salt and pepper to taste.
- Serve and enjoy!
Notes
- Customize this soup with your favorite veggies, herbs and seasonings!
- This soup is freezer friendly and great for meal prep.
Nutrition
Serving: 1g, Calories: 99kcal, Carbohydrates: 18g, Protein: 3g, Fat: 2g, Polyunsaturated Fat: 2g, Sodium: 786mg, Fiber: 5g, Sugar: 7g
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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