Instant Pot Vegetable Soup
Ingredients
-
2
tbsp
Olive oil
-
1
small
Yellow onion (diced; ~1 1/2 cups)
-
4
cloves
Garlic (minced)
-
3/4
cup
Carrots (diced)
-
3/4
cup
Celery (diced)
-
1
cup
Green beans (fresh or frozen, cut into 1-inch pieces)
-
1 1/2
cups
Cauliflower florets
-
1
tbsp
Italian seasoning
-
2
medium
Bay leaves (optional)
-
3/4
tsp
Sea salt
-
1/2
tsp
Black pepper
-
1
15-oz can
Fire roasted tomatoes
-
6
cups
Vegetable broth, reduced sodium
Instructions
- Heat the oil in the Instant Pot using the Sauté setting and sauté the onion until softened.
- Turn off the heat and stir in the garlic for 30 seconds.
- Add the carrots, celery, green beans, cauliflower, Italian seasoning, bay leaves, salt, and pepper, then stir in the vegetable broth and tomatoes.
- Close and seal the lid of the Instant Pot, set the steam release dial to sealing, and cook on high pressure for 4 minutes.
- After cooking, perform a quick release by moving the steam release dial to venting, then remove the lid and take out the bay leaves.
Nutrition Facts (estimated)
Servings
12
Calories
56
Total fat
3.5g
Total carbohydrates
5.5g
Total protein
1.5g
Sodium
0mg
Cholesterol
0mg
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