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.

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

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.

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.

Stir soup and season with salt and pepper.

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

Nutrition Facts

0 servings

Serving size

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