Instant Pot Vegetable Soup
Instant Pot Vegetable Soup is an easy to make recipe that's full of fresh vegetables and flavor.
Servings 8 Servings
- 1 tablespoon Extra virgin olive oil
- 1 cup Celery - sliced
- ½ cup Onion - chopped
- 4 cups Vegetable broth
- 4 cups Tomato juice
- 4 cups Potatoes - 3 potatoes, cut into ½ inch cubes
- 1 cup Carrots - sliced
- 2 cloves Garlic - minced
- 1 cup Mushrooms - sliced
- 14 ounces Diced tomatoes -one can up to 15 ounces
- 1 tablespoon dried basil
- 1 teaspoon Salt
- ¼ teaspoon Ground Pepper
- 1 tablespoon Worcestershire sauce
- ½ cup Kale - chopped
Heat the oil in Instant Pot on saute mode
Add onion and celery. Cook in the instant pot and stir until softened. Normally 3-5 minutes.
Add the garlic and stir for 30 seconds.
Add the remaining ingredients to the pressure cooker with the exception of the Worcestershire sauce and kale. Stir to combine.
Lock the lid onto the pressure cooker and select Manual or Pressure Cook (depending on your pot) and cook on high pressure for 5 minutes.
Once the cooking time is over, let the pressure release naturally for at least 12 minutes
Then release any remaining pressure.
Add the Worcestershire sauce and kale to the pressure cooker and stir to combine.
Taste to adjust seasonings and serve.
Serving: 1Serving | Calories: 166kcal | Carbohydrates: 31g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Sodium: 395mg | Potassium: 1103mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3753IU | Vitamin C: 55mg | Calcium: 79mg | Iron: 3mg