Go Back
+ servings
Vegan Instant Pot Weight Loss Soup is a very easy to make veggie soup that packs lots of nutrients and fiber to keep you full and boost your energy.
Print

Instant Pot Weight Loss Soup

Instant Pot Weight Loss Soup is a very easy to make veggie soup that packs lots of nutrients and fiber to keep you full and boost your energy.
Course Main Course, Soup
Cuisine American
Keyword Instant Pot Weight Loss Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 245kcal
Author Catalina Castravet

Ingredients

  • 2 tablespoons olive oil
  • 1 large sweet onion peeled and diced
  • 8 cloves garlic minced
  • 2 tablespoons tomato paste optional
  • 1 cup zucchini diced chopped
  • 1 cup celery chopped (about 2 stalks)
  • 1 medium carrot peeled and sliced rondelle
  • 4 medium russet potatoes peeled and quartered
  • 1/4 cabbage chopped
  • 2 14. 5 ounces cans San Marzano diced tomatoes
  • 1/2 cup green beans cut in half
  • 1 cup broccoli florets
  • 1 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt or to taste
  • 1 teaspoon pepper or to taste
  • 6-8 cups low-sodium vegetable broth or more
  • 3 bay leaves

Garnish:

  • Fresh parsley leaves finely chopped

Instructions

  • Set Instant Pot to Saute mode.
  • Once HOT, add olive oil, let it warm up and add onion, cook for a few minutes, until soft.
  • Add minced garlic, cook for 1 minute, stirring all the time.
  • Add celery, zucchini, carrot, potatoes, cabbage, diced tomatoes and tomato paste if using.
  • Add basil, oregano, onion powder, garlic powder, red pepper flakes, salt and pepper. Stir to combine.
  • Add broth. Stir to combine.
  • Add green beans, broccoli florets and bay leaves. Add more broth if needed. The broth should just slightly cover the veggies. Make sure you don't go over the MAX fill line of the pot.
  • Close lid and set to manual High Pressure for 5 minutes. It will take about 10 minutes for the Instant Pot to reach high pressure, then it will cook for 5 minutes. Make sure you close the vent.
  • When timer goes off, 10 minutes, that is called a 10 minute Natural Pressure Release. Then carefully open the vent and release any remaining steam.
  • Open the Instant Pot, remove and discard the bay leaves and gently stir to combine the soup.
  • Taste and adjust for salt and pepper.
  • Serve and garnish with chopped parsley.
  • Enjoy!

Nutrition

Calories: 245kcal | Carbohydrates: 44g | Protein: 6g | Fat: 6g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1423mg | Potassium: 1133mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1290IU | Vitamin C: 53.9mg | Calcium: 107mg | Iron: 3.3mg