Chef Savvy · by Kelley Simmons★ 3.5 (2)
Instant Pot Vegetable Soup
NUTRITION · PER SERVING30M COOK
CAL 12%·PRO 18%
CARBS 42G68% OF CAL
7G FIBER0G ADDED8G INTRINSIC27G OTHER8G TOTAL SUGAR
FAT 5G20% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick pressure-cooker vegetable soup loaded with carrots, celery, tomatoes, potatoes, and peas in a savory broth. Ready in 15 minutes, it tastes like it simmered all day.
mainamericansoup🥘 pressure cookergluten freevegetarian
View the full recipe on Chef Savvy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tbsp olive oil
- 1 large onion, diced
- 4 medium carrots, diced
- 4 ribs celery, diced
- 4 cloves garlic, minced
- 15.5 ounce can fire roasted tomatoes
- 4 medium russet potatoes, peeled and cut into medium dice
- 2 bay leaves
- 6 cups low sodium chicken broth
- 1 1/2 tsp Italian seasoning
- 2 tbsp fresh parsley, chopped plus more for garnish
- 1/2 cup peas
- 1/2 cup corn
- parmesan cheese for serving, if desired
At a glance
PER SERVING · TIME 30M
CAL 12%·PRO 18%
CARBS 42G68% OF CAL
7G FIBER0G ADDED8G INTRINSIC27G OTHER8G TOTAL SUGAR
FAT 5G20% 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
- 10m
- Sodium
- 727mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1318mg
- Calcium
- 106mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 727MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.