Name: Instant Pot Vegetable Soup
Prep time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for garnish; 0.5 cup chopped onion; 0.5 cup chopped green bell pepper; 2 cloves garlic, minced; 1.5 cups chopped green cabbage; 1.5 cups small cauliflower florets; 1 cup chopped carrots; 0.5 cup green beans, cut into 1-inch pieces; 4 cups low-sodium vegetable broth; 1 (14 ounce) can no-salt-added diced tomatoes; 1 bay leaf; 0.5 teaspoon salt; 4 cups chopped fresh spinach; 1 (15 ounce) can cannellini beans, rinsed; 0.25 cup chopped fresh basil

Instant Pot Vegetable Soup

5.0

(2)

2 Reviews

This easy soup recipe cooks up quickly thanks to the use of an electric pressure cooker or multicooker, like the Instant Pot. It packs in tons of filling veggies without packing on the calories. Plus, it happens to be entirely plant-based. If you aren't eating vegan, top it with a little Parmesan cheese or pesto to add even more flavor.

Carolyn Casner

Updated on February 6, 2019

Prep Time:

20 mins

Additional Time:

10 mins

Total Time:

30 mins

Servings:

Yield:

5 servings

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free Healthy Immunity High Fiber Low-Calorie Nut-Free Soy-Free Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

2 tablespoons extra-virgin olive oil, plus more for garnish
½ cup chopped onion
½ cup chopped green bell pepper
2 cloves garlic, minced
1 ½ cups chopped green cabbage
1 ½ cups small cauliflower florets
1 cup chopped carrots
½ cup green beans, cut into 1-inch pieces
4 cups low-sodium vegetable broth
1 (14 ounce) can no-salt-added diced tomatoes
1 bay leaf
½ teaspoon salt
4 cups chopped fresh spinach
1 (15 ounce) can cannellini beans, rinsed
¼ cup chopped fresh basil

Directions

Place 2 tablespoons oil in a multicooker. Heat on sauté mode until hot. Add onion, bell pepper and garlic; cook, stirring often, until starting to soften, 2 to 3 minutes. Add cabbage, cauliflower, carrots and green beans and continue cooking, stirring often, until starting to soften, 4 to 6 minutes more. Add broth, tomatoes, bay leaf and salt. Turn off heat. Close and lock the lid. Cook at high pressure for 5 minutes.
Release the pressure. Remove bay leaf, then stir in spinach, beans and basil. Serve with a drizzle of oil, if desired.

Nutrition Facts (per serving)

193	Calories
7g	Fat
26g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 5
Serving Size 2 cups
Calories 193
% Daily Value *
Total Carbohydrate 26g	9%
Dietary Fiber 8g	30%
Total Sugars 9g
Protein 7g	15%
Total Fat 7g	8%
Saturated Fat 1g	5%
Vitamin A 7435IU	149%
Vitamin C 51mg	57%
Folate 103mcg	26%
Sodium 440mg	19%
Calcium 103mg	8%
Iron 4mg	22%
Magnesium 73mg	17%
Potassium 800mg	17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.