Instant pot vegetable soup

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 90.2

Total Fat: 2.4 g
Cholesterol: 0.0 mg
Sodium: 266.3 mg
Total Carbs: 14.5 g
Dietary Fiber: 3.6 g
Protein: 3.6 g

View full nutritional breakdown of Instant pot vegetable soup calories by ingredient

Introduction

A great soup that tastes slow simmered but done in half an hour! A great soup that tastes slow simmered but done in half an hour!

Minutes to Prepare: 5

Minutes to Cook: 30

Number of Servings: 12

Ingredients

1 cup, chopped Onions, raw

6 clove Garlic

2 cup Del Monte Diced Tomatoes, No Salt Added

1.5 cup, sliced Zucchini

1 large Summer Squash

3 serving Fresh Coleslaw Mix (Cabbage/Carrot mix) (85g)

3.75 cup Birds Eye Steam Fresh Frozen Vegetables (Mixed Veggies)

2 serving 1 Med. Green Bell Pepper

48 oz Kirkland Chicken Stock

2 tbsp Olive Oil

1 tbsp Garlic powder

1 tbsp Onion powder

3 stalk, large (11"-12" long) Celery, raw

Directions

Set instant pot to sauté. Add oil. Add onions and garlic and cook 2 minutes. Add celery and bell peppers and cook 2-3 minutes Add chicken broth and seasonings and bring to boil. Add rest of vegetables and bring back to boil. Set to manual for 3 minutes and do a natural release when done.

Serving Size: Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user JOINMYJOURNEY.