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Hearty Instant Pot Vegetable Soup

This Instant Pot Vegetable Soup is a healthy and easy Vegetarian recipe that your family will love. Using frozen vegetable mix makes this recipe a little easier rather than chopping all the vegetables.
Course Soup
Cuisine American
Keyword instant pot vegetable soup, pressure cooker vegetable soup
Prep Time 5 minutes
Cook Time 5 minutes
Come to Pressure & Natural Release 40 minutes
Total Time 50 minutes
Servings 8 people
Calories 74.96kcal
Author Tanya

Equipment

Ingredients

  • 1 large onion peeled and chopped
  • 1 celery stalk chopped
  • 1 russet potato chopped
  • 1 lb frozen mixed vegetables carrots, corn, green beans, and peas
  • 4 cups vegetable broth
  • 1 cup V8 vegetable drink
  • 2 teaspoon hot sauce
  • 1 28 oz can diced tomatoes undrained
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions

  • Set your Pressure Cooker to "high" saute. Once the display says “HOT”, add your onion and celery and stir until softened, about 3-4 minutes. Add potato.
  • 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.
  • Your machine will take about 30 minutes to rise to pressure, and then the cook cycle will begin. Once it is done, allow the pressure cooker to naturally release for 10 minutes, then quick release any remaining pressure.
  • Once all the pressure is released, press "Cancel" and open the lid and remove bay leaf and stir. Salt and pepper to taste.

Notes

  • The recipe as written makes a lot of soup. The amount of liquid does mean it takes longer to come to pressure, about 30 minutes. If cutting the recipe in half, it will come to pressure quicker. 
  • I’ve made this recipe with the potato and without. It's still absolutely amazing. This soup is perfect for freezing.
  • I've made this recipe in the Instant Pot Pressure Cooker and the Ninja Foodi. 

Nutrition

Calories: 74.96kcal | Carbohydrates: 16.49g | Protein: 2.88g | Fat: 0.35g | Saturated Fat: 0.07g | Sodium: 605.61mg | Potassium: 310.05mg | Fiber: 3.14g | Sugar: 2.52g | Vitamin A: 3129.45IU | Vitamin C: 9.18mg | Calcium: 23.16mg | Iron: 0.95mg