Tomato Vegetable Soup with Instant Pot

Tomato Vegetable Soup with Instant Pot


1/2 Tablespoon EVOO
1/2 yellow onion, diced
2 stalks celery, diced
1 cup carrots, diced
1.5 cups frozen corn
1 cup green beans (frozen or fresh)
1 can diced tomatoes (14.5 ounce)
1/2 can tomato sauce (14.5 ounce)
2 cups diced potatoes (I like to use baby red or golden potatoes to avoid peeling)
4 cups chicken bone broth or vegetarian broth
salt and pepper, to taste


Use the sauté setting, and cook the onion, celery and carrots in the oil until tender, about 5 minutes.

Add the broth, plus all remaining ingredients to the Instant Pot.

Put the lid in place, lock it, and cook for 5 minutes on manual high pressure.

Allow the pot to natural release (NPR) for 15 minutes, and then quick release (QR) any remaining pressure.

Taste test to see how much salt and pepper needs to be added. (This will vary greatly, based on how much salt is already in your chicken stock, tomatoes and tomato sauce.)


Keywords: Mediterranean Diet Lose Weight

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