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Instant Pot Weight Loss Vegetable Soup Recipe

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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 vegetable soup recipe 1 Instant Pot Weight Loss Vegetable Soup Recipe

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 1/2 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.

instant pot detox vegetable soup recipe Instant Pot Weight Loss Vegetable Soup Recipe

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 Soup Recipes Roundup (all in one place)

instant pot weight loss soup 1 Instant Pot Weight Loss Vegetable Soup Recipe

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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pin it button Instant Pot Weight Loss Vegetable Soup Recipe

4.91 from 30 votes
Ip vegetable soup A 150x150 Instant Pot Weight Loss Vegetable Soup Recipe
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Instant Pot Weight Loss Vegetable Soup
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

A hearty and filling vegetable soup made in electric pressure cooker. Helps to detox and lose weight.

Course: Dinner
Cuisine: American
Keyword: Instant Pot vegetable soup
Servings: 6 people
Calories: 170 kcal
Author: Anna
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
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice or apple cider vinegar
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon turmeric
US Customary - Metric
Instructions
  1. Chop onion, carrots and celery, Mince garlic. Slice mushrooms. Set aside.
  2. Press "saute" button on your Instant Pot. Add olive oil to the stainless steel insert. Wait 2 minutes for it to preheat.
  3. 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.
  4. Press "off/stop" button.
  5. Add remaining ingredients to Instant Pot.
  6. Place lid on the pressure cooker and make sure the valve is set to "sealing".
  7. Press "soup" setting and timer to 12 minutes.
  8. 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.
  9. 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".
  10. Carefully remove the lid, away from your face, and set aside.
  11. Stir the soup. Let cool slightly before serving.
  12. Season with more salt and pepper to taste.
Recipe Notes

To freeze: cool completely and place in freezer containers or ziploc bags. Freeze up to 3 months.

Please note: This post is not a medical advice. If you have dietary restrictions or suffer from sickness, always consult your doctor before changing your diet. 

Nutrition Facts
Instant Pot Weight Loss Vegetable Soup
Amount Per Serving
Calories 170 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 588mg26%
Potassium 903mg26%
Carbohydrates 26g9%
Fiber 8g33%
Sugar 8g9%
Protein 10g20%
Vitamin A 3760IU75%
Vitamin C 46.2mg56%
Calcium 104mg10%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

 

Reader Interactions

Comments

  1. 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

    Reply

  3. 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?

    Reply

    • 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!

      Reply

  4. 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!

    Reply

  5. 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!

    Reply

  7. 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!

    Reply

  9. 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?

    Reply

  10. 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.

    Reply

  11. 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!

    Reply

  12. 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!

    Reply

  14. Joyce says

    I made this last night in a pressure cooker. It turned out great! However next time will only cook it for half the time, 6 minutes, the soup was a bit overdone. Delicious though. I will make it again using the substitutions others recommended. Thanks for the recipe.

    Reply

  16. CD says

    Flavor is great! I didn’t have mushrooms 🙁 I also took a quick nap, so left it cooking too long and the veggies got mushy. Nonetheless, I will make it again. Next time with mushrooms and zucchini!

    Reply

  17. kristin says

    LOVE this soup! My absolute favorite vegetable soup and I love the spice!

    One question, I’m traveling and would like to make this but we don’t have an IP here. Only a slow cooker. What changes do I make in prep work for a slow cooker? Will it come out similar cooked on high for 4 hours?

    Reply

  19. ANGELIA EACRET says

    I was super nervous about this soup. I have never been a vegetable soup person, but my husband wanted it for dinner for this weekend. I made it last night and it is SO good!!! Definitely is going into our favorite meals binder. Warming up leftovers now!

    Reply

  20. Angie says

    Made it last night, it’s FANTASTIC.. the number of ingredients was daunting, I’m not a great cook, but it came together quickly and I’m fighting really hard to not have a second bowl right now. Thank you!!

    Reply

  23. Jenna says

    I bought an Instant Pot a few weeks ago. Looking for a recipe to try and this was it. Left out a few seasonings the first go around; it was still delicious! Had to improvise last time. Used white kidney beans vs. red. Poured hot soup over a little rice. My teenage son really likes this soup too! For lunches I add a little more freshly shredded cabbage and a small portion of rice to the soup (similar to Posole. Without the pork). Very satisfying and flavorful. Tomorrow I’m adding hominy instead of rice. (Guess I’m sloth slow at getting everything cut up. It takes me a bit to get everything cut up.) Thank you for sharing!!

    Reply

    • Anna@CrunchyCreamySweet says

      Hi Jenna! Yay for a new IP community member! I hope you love it as much as I do. I am so glad you tried this soup and love it. Your variations are great! I need to try it with rice too. I hope you will have a chance to try my other IP recipes. Thank you so much!!

      Reply

  24. Audrey says

    I wasn’t looking for weight loss since I’m pregnant and also feeding kids; I really just needed the cooking directions for the Instant Pot and the liquid to solid ratio, and it worked perfectly! I always use a big can of tomatoes, a regular one of kidney beans, and a quart of beef bone broth for nutrition. I started with butter and olive oil, frozen garlic cubes, and frozen mirepoix. For the veggies, I used carrots, turnip root, broccoli, bell pepper, most of a bag of organic Tuscan kale, frozen peas, and frozen corn. For seasoning, I used salt and pepper liberally plus a cube of frozen basil, turmeric, crushed red pepper, and Trader Joe’s 21 seasoning salute. This is one of the best pots of soup I’ve made and was so much easier and quicker than on the stove. Thanks!

    Reply

  25. Sara says

    Delicious! Had a nice spicy kick to it. I will likely not do the 5 minute natural release next time because my veggies got a little mushy, but otherwise it was great.

    Reply

  27. Carol Waller says

    Delicious recipe! I switched green beans for zucchini and broccoli for cauliflower. And added pinto beans instead of kidney beans. I used what I had and it still turned out great! Thank you for this recipe!

    Reply

  28. Tim Kenney says

    Unless you have a 12quart insta pot, you really cant double this recipe.

    Soup is on now. Makes the whole house smell great. Can’t wait to try it.

    Reply

  29. Brittani says

    This recipe is oh so good!

    I left out the kidney beans and cauliflower and added a little bit of parpadelle pasta. I also used homemade vegetable broth that I made from veggie scraps.

    Reply

  30. Monika says

    The first recipe I made in my new Instant Pot. Worked great. I will be doubling the recipe next time. Thanks so much!

    Reply

  31. Ashley says

    I added ground turkey a little pasta and changed some of the veggies. Amazing! Definitely on the spicy side, but I love it!

    Reply

  32. Kathy says

    This is my first recipe for my new Instant Pot. It’s quick and easy and you can add any vegetables you like. Delicious!

    Reply

  33. Colleen says

    I made this for dinner tonight……and followed the recipe exactly in my IP. It was DEElicious!! I topped mine with grated parmesan. Perfect for freezing and I will definitely make it again! Thank you!

    Reply

  34. Vicki says

    I really enjoyed this recipe. The directions were great and the results even better. It was the first time using my instant pot and the prep took longer than the cooking. Yes, the soup was spicy and I loved it, as did my husband. I appreciated the addition of the beans.. giving the soup a bit more interest. Thank you for posting it!

    Reply

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