Easy Instant Pot Vegetable Soup
If you're looking for an easy, weeknight recipe to help you keep up with your New Year's resolutions, check out this delicious Vegetable Soup. Perfect for cleaning out your freezer, it is endlessly adaptable to whatever vegetables you have on hand.
Equipment
Ingredients
- 8 C Mirepoix or chopped aromatics of choice (frozen okay)
- 8-10 cloves Garlic minced
- 6 C Stock or Broth see notes
- 28 oz Canned Diced Tomatoes and their broth
- 3 Yukon Gold Potatoes scrubbed and medium diced, optional
- 2 Dried Bay Leaves
- 1 Tbsp Dried Thyme
- 1 tablespoon Dried Parsley
- 2 bags Frozen Veggies of Choice
- Kosher Salt and Pepper to taste
Instructions
- Set your Instant Pot to sauté over medium heat, add a glug of olive oil and tip in your mirepoix. Sauté for about 5 minutes, until the veggies are beginning to soften a bit and the onions are becoming translucent.
- Tip in your minced garlic. Stir and continue to sauté until fragrant, around 30-45 seconds. Add in your canned tomatoes, potatoes (if using), dried herbs and broth. Stir to combine.
- Secure the lid of the Instant Pot, then set it to pressure cook on high for 10 minutes. Naturally release the pressure for 5 minutes, then manually release whatever steam is left. Be careful not to burn yourself on the steam!!
- Remove the lid of the Instant Pot and switch it back to the sauté function over medium heat. Add in your frozen veggies here, stirring to combine. Cook until the frozen veggies are warmed through and are soft enough for your liking.
- Season with salt and pepper as needed. Scoop into bowls and top with a drizzle of balsamic vinegar or hot sauce, a dollop of pesto or a sprinkling of cheese depending on how you're feeling. Dig in and reap all the benefits of your delicious vegetable soup!
Notes
- I used chicken bone broth, but any vegetable broth or chicken/turkey/beef stock would work. You can also sub a combination of water, wine, bouillon, carrot or tomato juice depending on what you have on hand!
- Soup will refrigerate well for up to a week, or freeze for up to three months.
- Make sure to leave ½" of room in your containers if freezing to allow for expansion.
- See blog post at https://confessionsofagroceryaddict.com/easy-instant-pot-vegetable-soup for more notes on different substitutions you can make for vegetables, herbs and spices!
Nutrition
Calories: 192kcalCarbohydrates: 44gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 1004mgPotassium: 622mgFiber: 11gSugar: 12gVitamin A: 4163IUVitamin C: 40mgCalcium: 75mgIron: 3mg
Tried this recipe?Let us know how it was!