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  • Writer's pictureCoach Vivian

Instant Pot Veggie Soup

Prep Time 10 Minutes

Cooking Time 1.5 Hours total time

Yields About 8 1 Cup servings

Ingredients 2 C diced onion 1 large garlic clove 2 TBSP olive oil 1 C celery - diced 1 C carrot - sliced 1 large yellow, red, green or orange pepper diced 1-2 C chopped cabbage 2 C chicken or vegetable broth 1 28 oz can diced tomato 1 tsp. salt 1 tsp. pepper 1 tsp. dried oregano 1 16 oz can garbanzo beans 1/2-1 C chopped kale or spinach

Directions Saute the onions, garlic, celery, carrot, pepper and cabbage in olive oil using the Instant Pot saute feature until tender. Turn off Instant Pot. Add broth and canned tomatoes along with salt, pepper and oregano. Stir to combine. Cover Instant Pot, lock lid and seal valve. Cook on high pressure for 10 minutes. Let steam slow release for about 10 minutes then release remaining steam and open pot. Add in garbanzo beans and kale. Cover pot and set to slow cook for an additional 10 minutes just to warm the beans and wilt kale. Dinner is served!

Notes This recipe is very flexible. Use whatever vegetables you have on hand and any broth you enjoy. This would also be delicious with cooked diced chicken or browned Italian sausage added at the end. Try mixing up the spice-make it Mexican with cumin, chili powder hot sauce and cilantro if you dare.

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