Instant Pot Vegetable Soup

It’s not secret that I love soup. There is nothing better in the fall to take the chill out of the air than a nice bowl of soup and some cornbread or crackers! A big, warm pot of fresh homemade soup is exactly what you need to fill up your soul. This soup is one of my favorites because of its simplicity (and deliciousness!)
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I love how healthy this recipe is with all the vegetables! You can also add in other vegetables or ingredients that tantalize your taste buds, too! Sometimes we just make a big hodge podge of vegetable soup based on leftovers and what we have on hand. The broth is always good in the fall and winter if you have a cold!
This recipe really couldn’t be more basic. It’s easy to make, fast to cook and it is made in one of the best kitchen inventions ever— the Instant Pot!

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If you like meal prep, this soup is also one that is great to put into storage bowls to have for lunches for the week! I often do this for my husband when packing his lunches for work. It’s literally that simple. I put it in a bowl and he reheats it. Tada! Meal served! Life is hard for a home maker…LOL! Also- using the containers helps me to save time. I am super busy during the week and, honestly, there are days I forget to eat until later. So if I can just grab a container and reheat- it is a win-win! Yep, life of a home maker is rough, y’all.
Without further ado, I present to you Instant Pot Vegetable Soup! Grab a chair, prepare your taste buds and enjoy. I’d love to see pictures of your vegetable soup or read comments about your meal. Please share in the comments below.

Ingredients:

1-16 oz carton vegetable broth
2 Tablespoons tomato paste
2-3 cups chopped veggies of choice – we used 1 onion, 1/2 head of broccoli, 2 medium carrots
Salt and pepper, to taste
1 cup Ditali pasta, uncooked

Directions:

Place the vegetable broth in your instant pot and stir in the tomato paste.
Season to taste with salt and pepper, then add the veggies and pasta.
Cover and set for 10 minutes on the soup setting.
Natural release for 5 minutes, then quick release for 5 more.
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Instant Pot Vegetable Soup

Ingredients

  • 1 16oz Carton vegetable broth
  • 2 TBSP Tomato paste
  • 2-3 Cups Chopped veggies of choice - we used 1 onion, 1/2 head of broccoli, 2 medium carrots
  • Salt and pepper, to taste
  • 1 Cup Ditali pasta, uncooked

Instructions

  1. Place the vegetable broth in your instant pot and stir in the tomato paste.

    Season to taste with salt and pepper, then add the veggies and pasta.

    Cover and set for 10 minutes on the soup setting.

    Natural release for 5 minutes, then quick release for 5 more.

In Awe,

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