Kristine's Kitchen · by Kristine Rosenblatt★ 4.8 (9)
Instant Pot Vegetable Soup
NUTRITION · PER SERVING50M COOK
CAL 8%·PRO 8%
CARBS 27G64% OF CAL
5G FIBER0G ADDED0G INTRINSIC16G OTHER6G TOTAL SUGAR
FAT 6G33% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A homemade vegetable soup loaded with carrots, potatoes, green beans, corn, and tomatoes in a seasoned broth. A light, wholesome main made quickly in a pressure cooker.
mainamericansoup🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Kristine's Kitchen →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 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 (no need to thaw)
- ¾ cup frozen peas (no need to thaw)
- 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
CAL 8%·PRO 8%
CARBS 27G64% OF CAL
5G FIBER0G ADDED0G INTRINSIC16G OTHER6G TOTAL SUGAR
FAT 6G33% OF CAL
1G SAT5G UNSAT
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
- 461mg
- Total sugar
- 6g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 670mg
- Calcium
- 73mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 461MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.