Instant Pot Vegetable Soup
Instant Pot Vegetable Soup is the perfect easy, healthy weeknight meal.
Ingredients
- 1Tbsp. extra-virgin olive oil, plus more for serving
- 1medium onion, chopped
- 4garlic cloves, minced
- Kosher salt
- Freshly ground black pepper
- 1Tbsp. tomato paste
- 2c. chopped cabbage
- 2c. small cauliflower florets
- 2carrots, peeled and thinly sliced
- 2celery stalks, thinly sliced
- 1red bell pepper, chopped
- 1medium zucchini, chopped
- 1(15-oz.) can kidney beans, rinsed and drained
- 1(15-oz.) can diced tomatoes
- 4c. low-sodium vegetable broth
- 2tsp. Italian seasoning
- 3/4tsp. paprika
- Freshly chopped parsley, for serving
Directions
Set Instant Pot to “Sauté” and add oil, onion, and garlic. Season generously with salt and pepper. Cook, stirring occasionally, until onion softens, 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add remaining ingredients and stir to combine.
Lock lid and set machine to cook at high pressure for 8 minutes. When finished, carefully turn steam valve to the venting position to release the pressure.
Stir soup and season with salt and pepper.
Garnish with parsley and a drizzle of olive oil before serving.
Nutrition
- Info
- Fat: 3 gCalories: 147 CaloriesSaturated Fat: 1 gTrans Fat: 0 gSodium: 1078 mgFiber: 8 gSugar: 9 gCarbohydrate: 16 gCholesterol: 0 mgProtein: 7 g
Source: https://www.delish.com/cooking/recipe-ideas/a25336945/instant-pot-vegetable-soup/