Description
A wholesome and flavorful Instant Pot Weight Loss Soup packed with fresh vegetables, herbs, and spices. This nourishing low-calorie soup combines a variety of nutritious ingredients like zucchini, celery, potatoes, cabbage, and tomatoes, all cooked quickly in an Instant Pot for a comforting and healthy meal perfect for weight loss and clean eating.
Ingredients
Vegetables
- 1 medium sweet onion, peeled and diced
- 6 cloves garlic, minced
- 1 cup zucchini, chopped
- 1/2 cup celery, chopped (about 2 stalks)
- 1 small carrot, peeled and sliced rondelle
- 2 medium russet potatoes, peeled and quartered
- 1/4 cabbage, chopped
- 2 cans San Marzano diced tomatoes (14.5 ounces per can)
- 1/2 cup green beans, cut in half
- 1 cup broccoli florets (optional)
Seasonings and Herbs
- 2 tablespoons olive oil
- 2 tablespoons tomato paste (optional but recommended)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- 3 bay leaves
Liquids
- 6-8 cups low-sodium vegetable broth (or more as needed)
Garnish
- Fresh parsley leaves, finely chopped
Instructions
- Saute Aromatics: Set the Instant Pot to Saute mode. Once hot, add the olive oil and let it warm up. Add the diced onion and cook for a few minutes until soft. Then add the minced garlic and cook for 1 more minute while stirring constantly to release the flavors.
- Add Vegetables and Tomato Paste: Add chopped celery, zucchini, carrot, potatoes, cabbage, diced tomatoes, and tomato paste if using. Stir well to combine the ingredients.
- Incorporate Herbs and Spices: Add dried basil, oregano, onion powder, garlic powder, red pepper flakes, salt, and pepper. Stir everything together so the spices evenly coat the vegetables.
- Add Broth and Additional Vegetables: Pour in the low-sodium vegetable broth and stir to combine. Add green beans and broccoli florets on top. Add more broth if necessary, making sure that the liquid slightly covers the vegetables but does not exceed the MAX fill line of the Instant Pot.
- Pressure Cook: Place 3 bay leaves on top of the soup. Close the lid securely and set the Instant Pot to Manual High Pressure for 5 minutes. It will take about 10 minutes to reach high pressure before the cooking timer starts.
- Natural Pressure Release: After the 5-minute cooking time completes, allow a 10-minute Natural Pressure Release. After that, carefully open the steam vent to release any remaining pressure before opening the lid.
- Finish and Serve: Open the Instant Pot, remove and discard the bay leaves, and gently stir the soup. Taste and adjust salt and pepper if needed. Serve the soup hot, garnished with chopped fresh parsley for a burst of freshness. Enjoy your nutritious weight loss soup!
Notes
- You can omit tomato paste if you prefer a lighter tomato flavor, but it adds richness.
- Replace or add other vegetables as desired, such as bell peppers or kale.
- Ensure not to exceed the Instant Pot’s MAX fill line with liquid and ingredients for safety.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a spicier kick, increase the red pepper flakes based on your taste preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
