Site sponsored by Good Health Naturally

Instant Pot Vegetable Soup

A delicious hearty soup made with low-carb vegetables such as cabbage, cauliflower, bell pepper, and zucchini. Makes for a healthy lunch option.

Prep Time10 minsCook Time35 minsTotal Time45 minsDifficultyBeginnerYields6 Servings
 1 tbsp Extra Virgin Olive Oil, plus more for serving
 1 Medium Onion, chopped
 4 Garlic Cloves, minced
 Kosher Sea Salt
 Freshly Ground Black Pepper
 1 tbsp Tomato Paste
 2 cups Chopped Cabbage
 2 cups Small Cauliflower Florets
 2 Carrots, peeled and thinly sliced
 2 Celery stalks, thinly sliced
 1 Red Bell Pepper, chopped
 1 Medium Zucchini, chopped
 1 oz Can of Kidney Beans, rinsed and drained
 1 oz Can of Diced Tomatoes
 4 cups Low Sodium Vegetable Broth
 2 tsp Italian Seasoning
 ¾ tsp Paprika
 Freshly Chopped Parsley, for serving
1

Set Instant Pot to “Sauté” and add oil, onion, and garlic. Season generously with salt and pepper. Cook, stirring occasionally, until onion softens, 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add remaining ingredients and stir to combine.

2

Lock lid and set machine to cook at high pressure for 12 minutes. When finished, carefully turn steam valve to the venting position to release the pressure.

3

Stir soup and season with salt and pepper.

4

Garnish with parsley and a drizzle of olive oil before serving.

CategoryCuisine
Rating
Share

Ingredients

 1 tbsp Extra Virgin Olive Oil, plus more for serving
 1 Medium Onion, chopped
 4 Garlic Cloves, minced
 Kosher Sea Salt
 Freshly Ground Black Pepper
 1 tbsp Tomato Paste
 2 cups Chopped Cabbage
 2 cups Small Cauliflower Florets
 2 Carrots, peeled and thinly sliced
 2 Celery stalks, thinly sliced
 1 Red Bell Pepper, chopped
 1 Medium Zucchini, chopped
 1 oz Can of Kidney Beans, rinsed and drained
 1 oz Can of Diced Tomatoes
 4 cups Low Sodium Vegetable Broth
 2 tsp Italian Seasoning
 ¾ tsp Paprika
 Freshly Chopped Parsley, for serving

Directions

1

Set Instant Pot to “Sauté” and add oil, onion, and garlic. Season generously with salt and pepper. Cook, stirring occasionally, until onion softens, 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add remaining ingredients and stir to combine.

2

Lock lid and set machine to cook at high pressure for 12 minutes. When finished, carefully turn steam valve to the venting position to release the pressure.

3

Stir soup and season with salt and pepper.

4

Garnish with parsley and a drizzle of olive oil before serving.

Instant Pot Vegetable Soup

Leave a Reply