Instant Pot Vegetable Soup
Ingredients
-
6
cups
Instant Pot Bone Broth or chicken broth
-
2
medium
carrots
-
1
medium
russet potato
-
1
large
shallot or yellow onion
-
2
cloves
garlic
-
3
pieces
dried shiitake mushrooms
-
1
teaspoon
Red Boat fish sauce
-
1
pound
baby bok choy
-
to taste
Diamond Crystal kosher salt
-
to taste
black pepper
-
2
scallions
thinly sliced
Instructions
- Pour the broth into the Instant Pot.
- Add the carrots, potatoes, and shallots.
- Stir in the garlic, shiitake mushrooms, and Red Boat fish sauce.
- Mix in the baby bok choy.
- Lock the lid and set to cook under high pressure for 2 minutes.
- After cooking, manually release the pressure.
- Taste the soup and adjust seasoning with salt, fish sauce, and black pepper.
- Serve in bowls and top with scallions.
Nutrition Facts (estimated)
Servings
4
Calories
205
Total fat
1g
Total carbohydrates
14g
Total protein
39g
Sodium
0mg
Cholesterol
0mg
You might also like