Healthy Instant Pot Recipes: Instant Pot Vegetable Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetable-forward soup packed with carrots, potatoes, green beans, corn, and tomatoes in a savory broth. Made in the Instant Pot for convenience, it's a wholesome meal on its own.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 7- 3 tablespoons olive oil
- 1 medium yellow onion (chopped)
- 3 ribs celery (chopped)
- 4 cloves garlic (minced)
- 4 cups low sodium vegetable broth
- 3 medium carrots (sliced into ¼-inch thick rounds or half rounds if large)
- 1 pound Yukon gold potatoes (about 4 medium, cut into ¾-inch pieces)
- 1 cup chopped green beans (1 inch pieces, fresh or frozen)
- ¾ cup frozen corn
- ¾ cup frozen peas
- 14.5 ounce can fire roasted diced tomatoes
- 2 teaspoons dried Italian seasoning
- 1 teaspoon sweet paprika
- ¾ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 2 bay leaves
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 4m
- Sodium
- 449mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 604mg
- Calcium
- 67mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 449MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.