Instant Pot Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
32 oz Ground beef 2 cup Corn, Meijer True Goodness, Organic, White Sweet (90g) 2 cup Lima Beans 2 cup Vegetables, Meijer Organics, Mixed, Frozen (90g) 1 medium (2-1/2" dia) Onions, raw 3 cup Hunt's Fire Roasted Diced Tomato 6 cup Del Monte Petite Cut Diced Tomatoes 2 cup (8 fl oz) Water, tap
1.Set your Instant pot to sauté setting. Cook meat and onions until brown and onions are soft.
2.Add all the other ingredients to the Instant pot.
3.Add lid and set to sealing.
4.Click the manual button and set the time for 4 minutes. Allow it to naturally release the pressure for 5 minutes and then do a quick release
5.Remove lid, stir, and add more salt and pepper to taste.
6.Serve hot with your favorite rolls and enjoy!
Serving Size: 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user CAH-RD.
2.Add all the other ingredients to the Instant pot.
3.Add lid and set to sealing.
4.Click the manual button and set the time for 4 minutes. Allow it to naturally release the pressure for 5 minutes and then do a quick release
5.Remove lid, stir, and add more salt and pepper to taste.
6.Serve hot with your favorite rolls and enjoy!
Serving Size: 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user CAH-RD.
Nutritional Info Amount Per Serving
- Calories: 533.8
- Total Fat: 30.3 g
- Cholesterol: 96.4 mg
- Sodium: 715.7 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 9.4 g
- Protein: 26.8 g
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