Instant Pot Tomato Vegetable Soup Recipe

Name: Instant Pot Tomato Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons grapeseed oil; 1 yellow onion, chopped; 2 celery ribs, chopped; 4 garlic cloves, minced; 1 tablespoon Vegeta; 1 1/2 cups frozen mixed vegetables; 1 1/2 cups frozen green beans; 1 (28 ounce) can diced tomatoes; 4 cups beef broth; 1 cup chicken broth; 1/2 teaspoon salt; 1/2 teaspoon ground pepper; 2 cups cooked pasta; 1/4 cup frozen chopped spinach

Servings: persons

2 teaspoons grapeseed oil
1 yellow onion, chopped
2 celery ribs, chopped
4 garlic cloves, minced
1 tablespoon Vegeta
1 1/2 cups frozen mixed vegetables
1 1/2 cups frozen green beans
1 (28 ounce) can diced tomatoes
4 cups beef broth
1 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 cups cooked pasta
1/4 cup frozen chopped spinach

1
Set Instant Pot to the saute setting. Add the grape seed oil; allow to heat for 1 minute. Add the onion, celery and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, Vegeta and cook for 1 minute.
2
Add the frozen mix vegetables, frozen green beans, diced tomatoes, hot beef broth, salt and pepper, and stir to combine.
3
Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the Pressure setting for 6 minutes.
4
Once the time is expired, wait for 10 minutes, then carefully use the quick release valve to release the steam. Add cooked pasta and stir in spinach and let sit 5 minutes. Season to taste. Serve and enjoy!
5
Recipe Notes.
6
I heated my Beef broth in the microwave before adding to soup.
7
I added a cube of my frozen pesto with the spinach.

760

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 teaspoons grapeseed oil, 1 yellow onion, chopped, 2 celery ribs, chopped, 4 garlic cloves, minced, and more.

Yes, Instant Pot Tomato Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Instant Pot Tomato Vegetable Soup

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