Easy Homemade Vegetable Soup Recipe

Recipe This Instant Pot Vegetable Soup With Frozen Vegetables

How to make Instant pot vegetable soup recipe: Place everything in the Instant Pot. Add the lid and set the valve to sealing. Set instant pot pressure to 5 minutes. Once finished, do a quick release or natural release to release the pressure. Remove lid and stir to combine. Salt and pepper to taste.

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Add stock, diced tomatoes, potatoes, bay leaves, kidney beans, dried thyme, corn, green beans, and fresh peas. Stir to combine. Secure lid on Instant Pot with vent in sealing position. Set to Manual High Pressure for 5 minutes. Once 5-minute cook time is up, Natural Release pressure for 10 minutes.

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Place chicken broth, hash brown potatoes, tomatoes, frozen vegetables, celery, Worcestershire sauce, paprika, oregano, onion powder, salt, dill, and pepper into a multi-functional pressure cooker (such as Instant Pot). Stir to combine. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 0.

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Cook the ground beef and onions until the meat is brown and the onions are soft. Drain off any excess grease. Then add all the other ingredients to the Instant Pot. Next add the lid and and set to sealing position on the lid. Next click the manual button and set the time for 5 minutes to cook on high pressure.

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Cook for 1 minute. Add broth and veggies: Mix in broth, then add potatoes, carrots, celery, tomatoes, green beans, corn, and bay leaf. Cook: Cover with the lid then cook on Manual or Pressure Cook for 2 minutes. Once the cook time is up, naturally release for 8-10 minutes, then open the valve and remove the lid.

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Instructions. Add all the ingredients to the Instant Pot and stir to combine. Seal the lid and ensure the venting knob is turned to the sealing position. Cook on manual for 4 minutes. Once the Instant Pot comes to pressure, the timer will begin counting down.

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Preheat a large pot over medium-high heat and cook the onion, garlic, and celery for 2-3 minutes. Add the tomato paste, Italian seasoning, salt, and pepper and stir to combine everything. Let cook for about 1 minute. Add all the remanining ingredients, including the low-sodium veggie stock, and bring to boil.

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Place the lid on the pressure cooker, set the valve to sealing, and cook on high pressure for 4 minutes. Let the pressure release naturally for 5 minutes before opening the quick release valve. Add the parsley to the pot, stir well to combine, and add additional salt or pepper, if desired. Serve immediately.

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Instructions. Set the Instant Pot to the "saute" setting on high. Add the olive oil to the pot and heat for a minute. Add the minced garlic to the pot. Saute uncovered for about 1 minute, or until the garlic is fragrant but not burnt. Turn the instant pot off. Add the frozen vegetables to the pot.

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Add the vegetable broth or stock and stir in all the remaining ingredients. Add the minced garlic, Italian seasoning, salt, and pepper to your potatoes, carrots, celery, tomatoes, and green beans. You may add 1 tablespoon of Tomato paste (this is optional). Stir well, then close the Instant Pot lid and set the valve to seal.

Recipe This Instant Pot Vegetable Soup With Frozen Vegetables

Instructions. Heat oil in Instant Pot on saute mode. Add onion and celery, cook and stir until softened, about 3-5 minutes. Add in garlic and cook for an additional 30 seconds. Add in red wine, and let cook for 2-3 minutes, scraping up the browned bits on the bottom of the inner pot as the wine simmers.

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Method 1 (Before Cooking): Follow Steps 1-2 in the recipe below. Transfer the uncooked soup to a gallon-sized freezer bag or round container. Seal and freeze. Tip: Place freezer bag in a bowl until frozen to freeze in the shape of the Instant Pot. Method 2 (After Cooking): After cooking, let the soup fully cool.

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Instructions. Set the Instant Pot on 'Sauté' mode. Add olive oil and let the pot heat up for 2 minutes. Add onions and sauté for 3 minutes, or until the onions are translucent and the raw smell is gone. Add minced garlic and sauté for another minute. Then add cubed potatoes and frozen mixed vegetables and mix well.

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Add vegetable broth and stir with a wooden spoon, making sure to scrape the bottom of the pan to ensure nothing is sticking to the bottom. Add V8, mixed vegetables, bay leaves, thyme, and hot sauce. Pour in tomatoes but do not stir. Press "Cancel" on your Pressure Cooker. Cover and cook on High Pressure for 5 minutes.

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Saute onions. Heat oil in the Instant Pot using the Saute function. Add the onion and saute until softened. Saute garlic. Turn off the heat, then stir in garlic for 30 seconds. Add veggies and broth. Stir in carrots, celery, green beans, cauliflower, Italian seasoning, bay leaves (if using), salt and pepper.

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Wash and chop the vegetables - dice the onion, carrot, and potato (into ½-inch pieces), slice the celery, and mince the garlic. A mandoline can help to save time AND ensures even-sized pieces. Turn on the sauté function in the Instant Pot, add the oil, and sauté the onion and garlic for a few minutes until softened.