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Recipe For Vegetable Soup In The Instant Pot

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Easy Homemade Instant Pot Vegetable Soup Recipe The Belly Rules The Mind
Easy Homemade Instant Pot Vegetable Soup Recipe The Belly Rules The Mind from thebellyrulesthemind.net

Description

This recipe for vegetable soup in the Instant Pot is the perfect meal for those who are looking for a healthy and hearty dish. It is a vegan soup that is packed with nutrient-dense vegetables, such as carrots, celery, and spinach. The best part about this recipe is that it only takes a few minutes to prepare and cook in the Instant Pot.

Prep Time

The prep time for this recipe is approximately 10 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable broth
  • 1 can diced tomatoes
  • 3 cups chopped spinach

Equipment

  • Instant Pot
  • Cutting board
  • Knife
  • Spoon
  • Measuring cups and spoons

Method

  1. Turn on the Instant Pot and select the sauté function.
  2. Once hot, add the olive oil, onion, and garlic. Sauté for 2-3 minutes, until the onions are translucent.
  3. Add the carrots, celery, thyme, oregano, basil, salt, and black pepper. Sauté for another 2-3 minutes.
  4. Add the vegetable broth and diced tomatoes. Stir well.
  5. Close the Instant Pot lid and make sure the valve is set to sealing.
  6. Select the manual or pressure cook function and set the timer for 15 minutes.
  7. Once the timer goes off, use the quick release function to release the pressure.
  8. Add the chopped spinach to the Instant Pot and stir well.
  9. Close the lid again and let the soup sit in the Instant Pot on the warm function for 5 minutes.
  10. Serve hot and enjoy!

Notes

  • You can add other vegetables to this recipe, such as potatoes, sweet potatoes, or zucchini.
  • If you prefer a thicker soup, you can add some cooked quinoa or rice.
  • Make sure to use low-sodium vegetable broth to control the salt content of the soup.
  • You can store any leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition Info

  • Calories: 150
  • Carbohydrates: 25g
  • Protein: 5g
  • Fat: 4g
  • Sodium: 800mg
  • Fiber: 6g
  • Sugar: 8g

Recipes FAQ

Can I use frozen vegetables in this soup?

Yes, you can use frozen vegetables in this soup. Just make sure to adjust the cooking time accordingly.

Can I use chicken broth instead of vegetable broth?

Yes, you can use chicken broth instead of vegetable broth, but it will no longer be a vegan soup.

Can I use fresh herbs instead of dried?

Yes, you can use fresh herbs instead of dried. Just make sure to double the amount of herbs.

Recipe Tips

  • Make sure to chop the vegetables into bite-sized pieces to ensure even cooking.
  • If you don't have an Instant Pot, you can make this recipe on the stovetop or in a slow cooker.
  • If you want a creamier soup, you can blend some of the soup with an immersion blender or in a blender.
  • Garnish the soup with some fresh herbs or croutons for added texture and flavor.

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