Instant Pot Frozen Vegetable Soup

A warm, comforting bowl of vegetable soup is just what the doctor ordered, especially on a chilly day.

This Instant Pot Frozen Vegetable Soup recipe is a cinch to prepare, using frozen veggies, canned tomatoes, and aromatic spices.

With minimal prep and only 5 minutes of cooking time, you’ll be cozying up with a delicious, nourishing meal in no time!

Ingredients

• 1 cup frozen mixed vegetables (such as peas, carrots, and corn)
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups vegetable broth
• 2 cups water
• 1 tablespoon olive oil

Instructions

Press the Saute button on the Instant Pot and heat the olive oil. Add the chopped onion and cook until softened, about 3-4 minutes.

Add the minced garlic and cook for an additional minute, until fragrant.

Add the frozen mixed vegetables, diced tomatoes, vegetable broth, water, dried basil, dried oregano, salt, and black pepper to the Instant Pot. Stir to combine.

Close the lid of the Instant Pot and set the valve to “Sealing”.

Press the “Manual” or “Pressure Cook” button and set the cooking time to 5 minutes at high pressure. When the cooking time is up, allow the pressure to release naturally for 5 minutes, then quick-release any remaining pressure.

Open the lid and stir the soup to combine.

Serve hot, garnished with chopped fresh herbs if desired.

Notes

Use any type of frozen mixed vegetables you like, such as stir-fry blends or straight-up peas and carrots. Just be aware that the cooking time might vary depending on the veggie mix.

If you prefer a stronger tomato flavor, add another can of diced tomatoes or use crushed tomatoes instead.

Don’t skip the sauté step – it makes all the difference in bringing out the flavors of the onion and garlic. Make sure to stir all the ingredients well before closing the lid, so everything cooks evenly.

If you prefer a thicker soup, mash some of the veggies against the side of the pot or add a little cornstarch to thicken it up.

This recipe makes 5 servings, so feel free to adjust the ingredient quantities as needed for more or fewer people. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months – just thaw and reheat when you’re ready!

Nutrional Value

• Calories: 170
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 450mg
• Total Carbohydrates: 24g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 4g