Instant Pot Weight Loss Vegetable Soup Recipe - hearty and filling vegetable soup made in an electric pressure cooker. Helps to detox and lose weight.
We love Instant Pot Soups that are packed with veggies, like my Instant Pot Chicken Noodle Soup or the Instant Pot Minestrone.
INSTANT POT WEIGHT LOSS VEGETABLE SOUP
A big bowl of vegetable loaded soup that is delicious and good for your body is my new favorite thing to make in my Instant Pot pressure cooker. If I plan ahead and get my veggies chopped and ready, all I need to do is place it all in the IP and let it do its magic. You can make a batch of this soup and freeze half for later. Cooking this soup in the electric pressure cooker can be as easy as placing all ingredients in the insert and set it to cook. I like to saute garlic and onion in olive oil for just a little bit, as I find that raw onion can overwhelm the soup with its flavor a bit. It's a personal preference.
How to make Instant Pot Weight Loss Vegetable Soup?
- To make this vegetable soup, place ingredients in the Instant Pot,
- set to high pressure and press the SOUP setting.
- Set timer to 12 minutes and let the pressure cooker do its work.
Tips for making Instant Pot Vegetable Soup:
- You can use any beans you like. I used red kidney beans but you can use Northern white beans or black beans.
- You can skip the onion and use red pepper instead.
- Don't like cauliflower? Use broccoli instead.
- Last but not least, use low sodium and low carb vegetable stock ( or chicken stock if you are not trying to make it vegan ). I love adding turmeric to any dish I can and I used it in this soup too. If you have it on hand, add ½ teaspoon. To read about the health benefits of turmeric, check out my Golden Milk Latte post.
Can I add meat to this soup?
To add more protein, use quinoa ( a generous scoop of cooked quinoa is delicious with this soup) or cooked and shredded or diced chicken or even cooked ground turkey.
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What vegetables can I use to make this soup?
This soup is loaded with vegetables: cabbage, garlic, zucchini, carrots, celery, cauliflower, onion and beans. It will help detox your body and keep you full longer. The addition of turmeric, pepper, Italian seasoning, paprika and bay leaves add a delicious flavor.
More Instant Pot Soup recipes:
- Instant Pot Chicken Noodle Soup
- Instant Pot Minestrone Soup
- Instant Pot Broccoli Cheddar Soup
- Instant Pot Chicken Tortilla Soup
- Instant Pot Potato Soup
Instant Pot Soup Recipes Roundup (all in one place)
Please note: This post is not medical advice. If you have dietary restrictions or suffer from sickness, always consult your doctor before changing your diet.
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Instant Pot Weight Loss Vegetable Soup
Ingredients
- 1 tablespoons olive oil
- 5 garlic cloves minced
- 1 medium yellow onion chopped
- 5 white mushrooms washed, sliced
- 2 cups cauliflower florets
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 1,5 cups chopped zucchini
- 3 cups chopped cabbage
- 1 15 oz. can red kidney beans drained and rinsed
- 1 15 oz. can diced tomatoes
- 4 cups low sodium vegetable or chicken stock
- 1 bay leaf
- 1 teaspoon Italian seasoning
- ½ teaspoon ground paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon lemon juice or apple cider vinegar
- ¼ teaspoon cayenne pepper
- ½ teaspoon turmeric
Instructions
- Chop onion, carrots and celery, Mince garlic. Slice mushrooms. Set aside.
- Press "saute" button on your Instant Pot. Add olive oil to the stainless steel insert. Wait 2 minutes for it to preheat.
- Add garlic and onion to Instant Pot. Saute, stirring often, until the onion softens. Add mushrooms and saute for 2 minutes, until they are fragrant.
- Press "off/stop" button.
- Add remaining ingredients to Instant Pot.
- Place lid on the pressure cooker and make sure the valve is set to "sealing".
- Press "soup" setting and timer to 12 minutes.
- The Pressure cooker will beep and start cooking. It may take about 12 minutes for it to come to pressure and they start the timer.
- When done, the Instant Pot will beep. Let the pressure release naturally for about 5 minutes, then quick release any remaining pressure by carefully switching the valve to "venting".
- Carefully remove the lid, away from your face, and set aside.
- Stir the soup. Let cool slightly before serving.
- Season with more salt and pepper to taste.
Kevin says
Hi
We made this recipe last night and it was very good. The only thing though is that the veggies (i.e. cauliflower, carrots and zucchini) disintegrated. It still had the flavor of the vegetables but not visible. How can I keep the veggies intact?
Thanks again for sharing this recipe.
Anna says
Hi Kevin! Next time, try cutting the vegetables into larger pieces. I hope that helps!
Kathy C. says
I love this recipe of Anna's, but have always done it on the stove top, because I'm not a big Instant Pot fan. You can control the tenderness of the veggies better on the stove top, I think. So, you may want to try it that way, too.
Anna says
Thank you, Kathy!
Kathy C. says
Delicious - this recipe is a keeper! I made a different version of Cabbage Weight Loss Soup previously that was just okay; not one to repeat. Because I'm currently watching my weight and desperate for a tasty cabbage soup, I made this one. The strong reviews drew me in. And, I was not disappointed. So good! This soup is yummy for anyone - dieter, healthy eater, or just a good old fashioned soup lover! Thank you for posting it. It's being added to our family's dinner rotation.
Philip says
If my instant pot doesn’t have a soup button can i use the manual pressure cook button?
Anna says
Yes, that will work!
Payal Maskara says
Hi, I made it today. Very easy simple and flavourful. I took the suggestions from other comments and cooked for 8 minutes even then the veggies cooked more than I would have liked. Next time I will reduce the time maybe to 6 mins. This recipe is surely a keeper. Nothing complicated just simple and quick. Thank you 😊
Anna says
Thank you, Payal!
Barbara says
First of all, thank you for sharing THIS recipe. I made it tonight and OMG!!! My daughter and I had two bowls before retiring and she already has a bowl to take to work tomorrow. I used zucchini and did cook too long, vegetables were a little mushy but soup was super delicious
Violet Lemm says
Love the soup. Have made similar for years. I like to add a can of Rotell tomatoes for additional flavor and s couple if chopped potatoes instead of pasta or beans.
Anna says
Thank you, Violet!
Sarah says
Just made this soup. It’s amazing! My meat loving husband even likes it!
Stacy says
I love this soup and I love doing it in the instant pot. Thanks so much for posting it. I use veggies I have so this time around I used green beans and didn’t use carrots or zucchini. I like the flexibility to use what you have on hand. I also used navy beans instead of kidney beans. My question is - what is the source of the 8g of sugar per serving?
Anna says
Hi Stacy! Thank you for trying the recipe! I am so glad you love it and used veggies you had on hand. I do that too! The nutritional value is just an estimate. I think the sugar comes from carrots and tomatoes mostly. I hope this helps!
Bernadette W says
This is my 1st review EVER, that is how delicious the soup was. I also used Frozen cauliflower rice and the soup was phenomenal. I used cannellini beans. A definite keeper of a recipe. Since I had so many vegetables in there, later I added more chicken broth to have even more soup. Not sure if I could consider this weight loss soup since I'm enjoying so much of it! Thanks!
Kristen says
Delicious!! Having been vegetarian for over a decade, I've had my fair share of vegetable soups. This one is particularly yummy and I enjoyed how many vegetables it has. (I added a little spinach too.) I took a cue from others and cooked mine just 7 minutes, which was perfect, and used half of the cayenne pepper. But it still has just a little bit of zip, which I love. Thank you for such a great recipe!
Anna says
Thank you so much for trying my recipe, Kristen! I love that you added spinach!
Hol says
What is the serving size? 1 cup?
Jacky says
I love your soup recipeand I make it every week in my Instant Pot. Instead of cauliflower I use frozen cauliflower rice. I also add frozen corn or whatever vegetables I have on hand. I vary the canned beans weekly: Today I used black beans and last week I used black eyed peas. Instead of Italian seasoning I use spices that I have found at the Savory Spice website, for example their Homestead spice. Often red pepper flakes replace the Cayenne pepper. Delicious! Thank you!
Craig M.Thompson says
Could I use bok choy, in this recipe?
Krystin says
I do not like onions or mushrooms. I have all but broccoli/cauliflower do you think I can still use cabbage, green beans, bell pepper, canned tomatoes with chilies, celery, carrot and spices and it work?
Anna@CrunchyCreamySweet says
Hi Krystin! Yes, feel free to skip onions and mushrooms. I hope you love the soup!
Coleen says
I made this last night! Soooo good! I too will reduce the amount of time as my veggies where a bit mushy but still good! Love the heat too. Thanks for sharing.
Anna@CrunchyCreamySweet says
Thank you so much, Coleen! I am glad you love the soup!
Charlotte says
Hi, just wanted to say I made this tonight and it was fab! I reduced the pressure cooking time to 8mins (having read the other comments), and wilted couple of handfuls of spinach in at the end to each bowl then added a sprinkle of nutritional yeast and it was delicious. Thank you for posting. High Five from London, England!
Anna@CrunchyCreamySweet says
Hi Charlotte! Yay! That's fantastic! I love that you added spinach and nutritional yeast. Yum!
Dave says
Soup was great! I added some bell pepper and some lemon and cilantro shredded chicken. Skipped the Cauliflower. It was spicy but just right. What is the serving size,? Thanks!
Anna@CrunchyCreamySweet says
Hi Dave! I am so glad you enjoyed the soup! I think a typical serving size for soups is 1.5 cups. Hope this helps!