Instant Pot Tomato Vegetable Soup

"A perfect meal in my instant pot for our very cold weather his winter. You will love this recipe if you are looking for a tasty healthy and low calorie soup."
 
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photo by Sageca photo by Sageca
photo by Sageca
photo by Sageca photo by Sageca
Ready In:
45mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • Set Instant Pot to the sauté setting. Add the grape seed oil; allow to heat for 1 minute. Add the onion, celery and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, Vegeta and cook for 1 minute.
  • Add the frozen mix vegetables, frozen green beans, diced tomatoes, hot beef broth, salt and pepper, and stir to combine.
  • Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the Pressure setting for 6 minutes.
  • Once the time is expired, wait for 10 minutes, then carefully use the quick release valve to release the steam. Add cooked pasta and stir in spinach and let sit 5 minutes. Season to taste. Serve and enjoy!
  • Recipe Notes.
  • I heated my Beef broth in the microwave before adding to soup.
  • I added a cube of my frozen pesto with the spinach.

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RECIPE SUBMITTED BY

I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!
 
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