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Instant Pot Tomato Vegetable Soup

Instant Pot Tomato Vegetable Soup Recipe

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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Prep Time 15 mins
Cook Time 30 mins
Course Soup
Cuisine Vegetarian
Calories 174.2 kcal

Ingredients
  

  • 2 teaspoons grapeseed oil
  • 1 yellow onion, chopped
  • 2 celery ribs, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon Vegeta
  • 1 1/2 cups frozen mixed vegetables
  • 1 1/2 cups frozen green beans
  • 1 (28 ounce) can diced tomatoes
  • 4 cups beef broth
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 2 cups cooked pasta
  • 1/4 cup frozen chopped spinach

Instructions
 

  • 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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Nutrition

Serving: 512gCalories: 174.2kcalCarbohydrates: 31.4gProtein: 8.1gFat: 3.1gSaturated Fat: 0.6gSodium: 963.7mgFiber: 7.9gSugar: 5.1g
Keyword < 60 Mins, Lunch, Vegetable
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