Description
A hearty and healthy vegetable soup made quickly in the Instant Pot.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large yellow onion (minced)
- 1 large carrot (diced)
- 2 stalks celery (diced)
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- 2 cups water (or additional broth)
- 4 cups low-sodium vegetable broth (or additional water)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 dried bay leaves
- 2 medium Yukon gold potatoes (scrubbed well and diced into 1-inch chunks)
- ½ head green cabbage (chopped)
- 1 (15oz can) diced tomatoes
- 1 tablespoon fresh lemon juice (~1 medium lemon)
Instructions
- Turn your Instant Pot to the sauté setting. Add 1 tablespoon olive oil to the Instant Pot and let it heat for 30-60 seconds.
- Once heated, add in the diced onion, carrots, and celery and sauté, stirring often, for about 3-5 minutes, or until the onion has softened and becomes translucent.
- Add the garlic and 1 teaspoon dried oregano and cook for 30-60 seconds just to toast.
- Then hit cancel on the inner pot to turn off the sauté function.
- Add 2 cups water to the inner pot and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the inner pot.
- Add the 4 cups low-sodium vegetable broth, 1 teaspoon kosher salt, ½ teaspoon black pepper, 2 dried bay leaves and cubed potatoes to the Instant Pot and stir to combine.
- Gently stir in the cabbage and then top with 1 (15oz can) diced tomatoes. Give the mixture a VERY light stir to just lightly combine.
- Place the lid on the Instant Pot, be sure the vent knob is sealed or locked, and using the manual or pressure cook setting, set it to cook on high pressure for 2 minutes.
- Once the cooking time has elapsed, allow the pressure to release naturally, or for at least 15 minutes.
- Carefully remove the lid from the Instant Pot, add in 1 tablespoon fresh lemon juice, and stir, removing the bay leaves as you come across them.
- Give the soup a taste and adjust seasonings if needed. Then serve as desired.
Notes
- This soup can be customized with any vegetables you have on hand.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg