Instant Pot Vegetable Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Instant Pot Vegetable Soup calories by ingredient
Introduction
This states that it makes 6 servings, but it was a LOT more than that for us, so I calculated it at about 8 and my portion is even smaller than 1/8th. It makes a lot! This states that it makes 6 servings, but it was a LOT more than that for us, so I calculated it at about 8 and my portion is even smaller than 1/8th. It makes a lot!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
Directions
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.