Instant Pot Summer Vegetable Soup
Experience the essence of summer with this vibrant Instant Pot Summer Vegetable Soup. Packed with fresh, seasonal vegetables, this hearty dish is not only quick to prepare but also bursting with flavor. Perfect for busy weeknights or gatherings with family and friends, enjoy a nourishing bowl of sunshine that warms your soul in just minutes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Pressure Cooking
- Cuisine: Vegetarian
Ingredients
Scale
- 1 cup fresh zucchini, sliced
- 1 cup carrots, chopped
- 1 cup mixed bell peppers (red, yellow, green), sliced
- 1 cup fresh tomatoes, diced
- 4 cups low-sodium vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tsp dried basil
- 2 tsp dried thyme
- 2 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Wash and prep all vegetables: slice zucchini, chop carrots and bell peppers, and dice tomatoes. Mince garlic and dice onion.
- Set your Instant Pot to sauté mode. Add olive oil and heat it up. Sauté the onion and garlic until fragrant (about 2 minutes).
- Add zucchini, carrots, bell peppers, and tomatoes to the pot. Stir to combine.
- Pour in vegetable broth and add herbs (basil, thyme, oregano). Season with salt and pepper; stir well.
- Seal the Instant Pot lid tightly and cook on high pressure for 5 minutes.
- Once cooking is complete, carefully quick-release the pressure. Stir soup before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added protein, consider incorporating beans or chicken into the soup. Customize with your favorite herbs or a splash of lemon juice for extra brightness. Leftovers can be stored in an airtight container for up to five days.