Instant Pot Vegetable Soup
A bright and delicious instant pot recipe.
Servings: 6
Calories: 114kcal
Ingredients
- 1 tablespoon olive oil
- ½ red bell pepper diced
- 1 medium carrot diced
- ½ zucchini diced
- ½ rib of celery diced
- ½ small onion diced
- 1 clove garlic minced
- ½ tablespoon tomato paste
- 42 ounces tomato puree
- 1 cup vegetable stock
- Salt and Pepper to taste
Instructions
- Select Saute setting. Wait for pot to get hot, then add oil.
- Add red bell pepper, carrot, zucchini, celery, onion, and garlic, stirring until tender.
- Hit cancel and add tomato paste, tomato puree, vegetable stock, and salt and pepper.
- Place on Instant Pot lid and lock it closed. Set vent to sealing.
- Press Soup button and make sure it is set to high pressure for 8 minutes.
- After the Instant Pot beeps, let it naturally release for 5 mins and then quick release the remaining pressure.
- Remove lid and use an immersion blender to puree vegetables.
- Serve immediately or freeze for later use.
Notes
Weight Watchers Freestyle = 2 Points per serving
Nutrition
Calories: 114kcal | Carbohydrates: 22g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 232mg | Potassium: 994mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3157IU | Vitamin C: 38mg | Calcium: 44mg | Iron: 4mg