Instant Pot Vegetable Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, vegetable-packed soup made in the Instant Pot with carrots, celery, tomatoes, potatoes, beans, and herbs. Light and nourishing with a homemade quality far superior to canned, this family-friendly soup comes together quickly and makes excellent meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 1 ½ cups chopped yellow onion (1 medium onion)
- 2 cups carrots (peeled and chopped, about 5 carrots)
- 1 ¼ cups chopped celery (about 3 stalks)
- 4 cloves garlic (minced)
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper (plus more to taste)
- 4 cups chicken stock (see Notes)
- 2 14.5-ounce cans fire-roasted diced tomatoes (undrained)
- 1 pound small potatoes (red or golden potatoes, cut into eighths)
- 2 bay leaves
- 1 15-ounce can kidney beans (drained)
- ½ teaspoon dried thyme
- 1 cup corn kernels (fresh or frozen)
- 1 cup green beans (fresh or frozen, cut into thirds)
- 1 cup peas (fresh or frozen)
- 1-2 cups water (optional)
- 1 tablespoon fresh lemon juice
- ¼ cup fresh parsley (chopped)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1909mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1176mg
- Calcium
- 270mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1909MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.