How to Make Instant Pot Frozen Vegetable Soup - A Step-by-Step Guide

When it comes to making healthy and delicious meals, using an Instant Pot can be a game-changer. With its ability to cook food quickly and retain their nutrients, it's the perfect kitchen appliance for busy individuals looking to whip up a hearty and nutritious meal. One dish that shines in the Instant Pot is a flavorful and satisfying soup, and what better way to make use of your favorite frozen vegetables than with an Instant Pot Frozen Vegetable Soup.

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Ingredients

  • 6 cups chicken broth
  • 3 cups frozen O'Brien hash brown potatoes
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (12 ounce) package frozen mixed vegetables (corn, peas, carrots, green beans, and lima beans)
  • 1 celery rib, sliced
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon freeze-dried dill
  • ¼ teaspoon ground black pepper

Information

  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Additional Time: 5 mins
  • Total Time: 40 mins
  • Servings: 6

  • Place chicken broth, hash brown potatoes, tomatoes, frozen vegetables, celery, Worcestershire sauce, paprika, oregano, onion powder, salt, dill, and pepper into a multi-functional pressure cooker (such as Instant Pot). Stir to combine.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 30 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Ladle soup into bowls.
  • Nutrition

    130 cal.

    • Total Fat: 1g
    • Saturated Fat: 0g
    • Cholesterol: 6mg
    • Sodium: 1529mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 5g
    • Total Sugars: 4g
    • Protein: 5g
    • Vitamin C: 16mg
    • Calcium: 49mg
    • Iron: 2mg
    • Potassium: 403mg