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Instant Pot Vegetable soup in a bowl with spoon.

Instant Pot Weight Loss Vegetable Soup

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
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
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.