Description
A deliciously healthy vegetable soup made easily in the Instant Pot.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1/2 cup chopped onions
- 1/4 cup chopped celery
- 14.5-ounce can of fire-roasted tomatoes
- 12 ounces frozen mixed vegetables
- 6 ounces white mushrooms, cleaned and sliced
- 3 cups cabbage, chopped
- 3 cups red potatoes, peeled or unpeeled and diced
- 4 cups vegetable broth
- 1 cup water
- 1 tablespoon dried Italian seasoning
- 1.5 teaspoons salt
- .25 to .5 teaspoon black pepper
- 2 dried bay leaves, optional
Instructions
Instant Pot
- Turn on the Instant Pot to the sauté function.
- Pour in the oil and cook the diced onion and celery for 5 minutes; you may want to stir with a wooden spoon, not to scratch the pot.
- Turn the pot off and add the remaining ingredients, stirring them together.
- Secure the lid on the pot and place the steam release handle on the seal setting. Then, press the manual button and set the cooking time to 20 minutes at high pressure.
- Allow pressure to release naturally, or do it manually by placing the pressure release valve in the venting position. However, wait at least 10 minutes after cooking is complete before doing so. Be aware that the hot steam will spew from this vent.
Stovetop
- Sauté onion and celery in oil in a large soup pot.
- Stir in the remaining ingredients.
- Cook covered on low heat for at least an hour or until the vegetables are tender.
- Add more water, a little at a time, if the soup is too thick.
Notes
- The cook time below adds 15 minutes more to the Instant Pot recipe, allowing for the building up and releasing pressure.
- Swap out cabbage for cubed squash, zucchini, or any one of your favorite veggies.
- Stir in a little heavy whipping cream after cooking for a creamy, full-flavored soup.
- Add your favorite Cajun seasoning for a boost of great flavor.
- Keep the pot covered and set on the warm setting, and serve when ready for a steamy bowl of soup.
