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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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
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.
JoAnn Ivey says
No need for the olive oil period. 120 extra calories of fat. And I skip the added salt as well. Great dish!
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.
Anna@CrunchyCreamySweet says
Thank you, Joyce! I am so glad you like it!
Amanda says
I made this soup today. The flavor is incredible! My whole family loved it! Thank you for the recipe, Anna!
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!
Anna@CrunchyCreamySweet says
Naps do that to all of us! 😀 Thank you for trying my recipe!
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?
Anna@CrunchyCreamySweet says
Hi Kristin! Thank you so much! I am so happy to know you love the soup! I did not test this recipe in the slow cooker so I can't promise how the soup will turn out but it should be fine. Let me know if you make it!
Jen says
Yum! Thanks for sharing the recipe!! My crew enjoyed this tonight.
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!
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!!
Anna@CrunchyCreamySweet says
Hi Angie! YAY!! That's fantastic! I am always so happy to see people take on a recipe and love it. Thank you so much!!
TC says
Yum! I didn't have mushrooms but added everything else. So good!Thank you.
Anna@CrunchyCreamySweet says
Thank you, TC!
Rosann says
This is the most delicious soup! I added some fresh green beans and quinoa to mine. Love the heat!!!
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!!
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!!
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!
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.
Anna@CrunchyCreamySweet says
Thank you so much, Sara!
Carrie says
Made this last night and it was very tasty. What is a serving size for this recipe?
Heather says
I also have the same question! Thank you!
KB says
Yes, I have the same question. 170 kcal per what serving size? Thank you.
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!
Anna@CrunchyCreamySweet says
Hi Carol! That's wonderful! I absolutely love your substitutions. So delicious! I am so glad you tried this recipe and love it!
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.
Anna@CrunchyCreamySweet says
Thank you so much, Tim!