Instant Pot Vegetable Soup
Instant Pot Vegetable Soup is one of the easiest meals to make in only 30 minutes! It’s also the best way to get your kids to eat a plentiful amount of their favorite (or hidden) healthy vegetables!
Servings: 8 servings
Calories: 201kcal
Equipment
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 large onion diced
- 5 garlic cloves minced
- 5 celery stalks chopped
- 3 carrots chopped
- 4 cups vegetable juice such as V8
- 6 cups vegetable broth or 6 cups water + 6 bouillon cubes
- 1 15 oz can diced tomatoes plus the liquid
- 1 ½ teaspoon dried parsley
- 1 ½ teaspoon dried thyme
- 1 tsp dried basil
- 1 ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 15 oz can corn drained
- 1 15 oz can green beans drained
- 1 15 oz can chickpeas drained and rinsed
- 1 ½ cups uncooked ditalini pasta or other short pasta
Instructions
Instant Pot Instructions
- Set the Instant Pot to saute on high for 3 minutes. Add the oil and when heated, add onions, garlic, celery and carrots. Stir frequently.
- Turn off saute and add the vegetable broth. Deglaze until a wooden spoon runs smooth on the bottom of the pot and all stuck bits are released. Then add vegetable juice, tomatoes and spices. Do not stir. Seal the lid and pressure cook on high for 10 minutes.
- Complete a controlled quick release and set back to saute mode on high for 6 minutes. Add the ditalini and canned corn, green beans, and chickpeas. Give it a good stir and let cook for 6 minutes.
- Turn off the Instant Pot and remove the inner pot to a heat proof surface to prevent overcooking. Let cool slightly, and serve with your favorite salad or bread.
Slow Cooker Instructions
- Add all ingredients except for the pasta to the slow cooker.
- Set to high for 6 hours or low for 8 hours. With 30 minutes left add the pasta and cook for remaining time.
Notes
My veggies of choice are: corn, carrots, spinach, chickpeas, green beans, and tomatoes. Use your favorite beans and veggies to suit your preferences.
You can use fresh veggies instead of canned or frozen. Add fresh veggies to the oil with the onions and garlic to soften them prior to pressure cooking.
The noodles may soak up some broth as the soup is cooled and stored. Add ½ cup vegetable juice plus 1 cup of broth as needed to have more broth.
Nutrition
Serving: 16oz | Calories: 201kcal | Carbohydrates: 35g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 1372mg | Potassium: 417mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5230IU | Vitamin C: 40mg | Calcium: 44mg | Iron: 1mg
