Description
This Instant Pot frozen vegetable soup is the perfect “dump and go” recipe, no chopping required! You can make an easy, healthy meal in minutes!
Ingredients
Units
Scale
- 12oz frozen vegetable blend (see notes for specific recommendations)
- 12oz frozen Italian vegetable blend
- 1 15oz can fire-roasted diced tomatoes
- 1 cup marinara sauce or pasta sauce
- 3 cups vegetable broth
- 1 teaspoon Italian seasoning
- Salt to taste
Instructions
- Add all the ingredients to the Instant Pot and stir to combine.
- Seal the lid and ensure the venting knob is turned to the sealing position. Cook on manual for 4 minutes.
- Once the Instant Pot comes to pressure, the timer will begin counting down. Once the timer runs out, quick-release the pressure by turning the steam valve to the release position.
- Turn off the Instant Pot and once the pressure is released, remove the lid and enjoy!
Notes
For this recipe, I used a Mexican Style blend which contained cauliflower, red peppers, corn and broccoli, as well as an Italian Style blend which contained zucchini, carrots, cauliflower, lima beans, Italian beans, and bell peppers. This gave me a nice variety of vegetables, and I liked the flavors together.