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 electric pressure cooker. Helps to detox and lose weight.

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 it’s magic. You can make a batch of this soup and freeze half for later.

INSTANT POT WEIGHT LOSS VEGETABLE SOUP

When it comes to diets, I never just jump in because it’s the beginning of the year or month or whatever. I try to implement changes into our diet one by one. My Hubby and I are trying the vegan diet and this soup is perfect for it. Since after the holidays, I have been trying to decrease the amount of meat we eat and I switched to almond milk. I find that if I try to completely change the whole menu, it becomes overwhelming ( because I am trying to get it as perfect as possible ) and frustrating. From there, it’s easy to go back to old habits and quit the diet. Right now, when the temperatures are below freezing and my body is craving comfort food, I know I won’t be able to eat salads every day. A hot bowl of soup sounds much better! More Healthy Instant Pot Recipe.

HOW TO MAKE WEIGHT LOSS SOUP IN PRESSURE COOKER

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 it’s work.

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 it’s flavor a bit. It’s a personal preference. 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.

Another addition you can use is 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.

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.

CRAVING MORE?

Instant Pot Chicken Noodle Soup

Instant Pot Minestrone Soup

Instant Pot Broccoli Cheddar Soup

Instant Pot Chicken Tortilla Soup

Instant Pot Soup Recipes Roundup (all in one place)

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. 

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Check out my Instant Pot Guide for Beginners, filled with all the info you need to get started with your new appliance!

INSTANT POT WEIGHT LOSS VEGETABLE SOUP RECIPE

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Instant Pot Weight Loss Vegetable Soup recipe

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.

www.crunchycreamysweet.com

Course: Dinner

Cuisine: American

Keyword: healthy, 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 recipe

Amount Per Serving

Calories 170 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Sodium 588mg 25%

Potassium 903mg 26%

Total Carbohydrates 26g 9%

Dietary Fiber 8g 32%

Sugars 8g

Protein 10g 20%

Vitamin A 75.2%

Vitamin C 56%

Calcium 10.4%

Iron 16%

* Percent Daily Values are based on a 2000 calorie diet.