One of the easiest and most requested recipes is Instant Pot Garden Vegetable Soup yet no two recipes are ever exactly the same. There are so many types of vegetable soup that you can experiment with a number of different vegetables, herbs and spices for an easy homemade vegetable soup for a weeknight meal.
Delicious Instant Pot Garden Vegetable Soup
Vegetable soup is a recipe that can take whatever leftovers you have in your fridge, toss it all together and you have a healthy meal for the whole family. The more protein-rich vegetables you include, the more filling your soup will be.
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What are protein rich vegetables?
Vegetables are a great source of protein, and you don't have to go far to find a plethora of options. Leafy greens like spinach, kale, collards, and Swiss chard are all rich in protein, as are cruciferous vegetables such as broccoli, cauliflower, and Brussels sprouts. Other high-protein vegetables include mushrooms, sweet potatoes, asparagus, artichokes, and legumes like peas, beans, and lentils. Eating a variety of protein-rich vegetables is an easy way to ensure that you get the essential amino acids your body needs.
What kinds of vegetables can you put in soup?
There is no set limit to the vegetables you can put in a soup. This is one of those recipes that you can adapt to your personal preferences and enjoy whatever you may have in your fridge. You can add broccoli, cauliflower, potatoes, onions, carrots, and just about any other vegetables that you may have. This is an exciting way to make a delicious soup without having to go out and buy specific ingredients. With a few simple steps and some creative ideas, you can have a warm and comforting bowl of soup that is sure to please the entire family!
Can I use Frozen Vegetables in an Instant Pot?
Absolutely! Frozen veggies are an incredibly convenient way to save time in the kitchen and are perfect for use in a Pressure Cooker. The general guideline is that you can expect frozen vegetables in the Instant Pot to take anywhere from 0 to 2 minutes to cook. All you have to do is add water and vegetables to the Pot, secure the lid, and turn the valve to the Sealing position. Then press the “Pressure Cook” or “Manual” button and adjust the timer to 0-2 minutes, depending on the type of vegetable. Alternatively, you can put water and diced frozen vegetables in the pressure cooker, close the lid and steam valve and set it to high pressure for 1 minute and then do a natural pressure release. Once the pressure has been released, your veggies will be cooked and ready to serve or use in your recipes!
What goes well with soup besides bread?
Soup is a great meal that can be complemented with a number of different sides. While a nice crusty piece of bread can be a go-to side dish when it comes to a bowl of soup, there are plenty of options just as delicious without giving up a ton of points. Some great options to serve alongside your soup include grilled cheese sandwiches, roasted vegetables, and even grilled chipotle lime shrimp or chicken. You can also top your soup with some freshly grated cheese or sprinkle it with some diced green onions or chives for an extra flavor kick.
Salads are great choices as well! Think about it, it's a classic pairing! Soup and Salad is a fast, healthy lunch we can all get behind. Load up your salad with veggies, chicken breast and a light dressing for a filling meal. You can even add this to your weekly meal prep! Orange Pomegranate Salad with Citrus Champagne Vinaigrette would be delightful alongside a hearty vegetable soup.
Other Recipes To Try:
- Broccoli Stir Fry
- Carrot Tarator (Turkish Carrot Dip)
- Weight Watchers Chicken Pot Pie Casserole
- Easy Garlic Parmesan Shrimp
Looking for more soup ideas?
Check out these posts!
The Recipe For Garden Vegetable Soup in an Instant Pot
How Many Points Are In This Recipe?
With the new Weight Watchers Plan, points can vary for diabetics. Points can also vary with different brands. Please use your recipe maker to determine your exact points.
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- Olive Oil Cooking Spray
- 3-4 Garlic Cloves, minced
- 4 Large Stalks of Celery, chopped
- 4 Larger Carrots, sliced
- 1 Medium Red Onion, chopped
- ¼ tsp Crushed Red Pepper Flakes
- Sea Salt & Pepper , to taste
- 6 cups Fat-Free Chicken Broth
- 1 lb Red Potatoes, quartered
- 2 Whole Bay Leaves
- 1 pint Cherry or Grape Tomatoes, Chopped
- 2 cups Fresh Arugula
- 2 Tbsp Fresh Lime Juice
- Spray the liner of your Instant Pot with the cooking spray and select the “Sauté” function.
- Add in the minced garlic, letting it cook for a minute or so, until you can smell it in the air.
- Toss in the celery, carrots, red onion, and crushed red pepper flakes. At this point, add in your salt and pepper to your personal preference.
- Sauté approximately 4-5 minutes, stirring just enough to get a nice brown color on the vegetables.
- Add broth and stir to combine. The real flavor is stuck to the bottom of that pan, so make sure to scrape it all as you mix. Then, hit the cancel/off button.
- Add in the potatoes, bay leaves, and chopped tomatoes to the pot. Place the lid on and twist it to lock it in. Switch the vent to “Sealing” and set the “Manual” setting to 3 minutes.
- When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
- Remove lid and discard the bay leaves. Stir in fresh arugula and lime juice, and season with additional salt and black pepper, if desired. Stir to combine.
Serve topped with freshly shaved or grated Parmesan cheese, if desired.
Nutrition InformationYield 6 Serving Size 1 grams
Amount Per Serving Calories 159Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 5mgSodium 1008mgCarbohydrates 30gFiber 4gSugar 11gProtein 5g
*This is an automatic calculation by a third party app*
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