When you need an easy, light lunch, this Instant Pot Vegetable Soup works perfectly! Stovetop instructions also included. 102 calories and 0 Weight Watchers Freestyle SP #instantpot #pressurecooker #weightwatchersrecipes
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5 from 4 votes

Instant Pot Vegetable Soup

When you need an easy, light lunch, this Instant Pot Vegetable Soup works perfectly! Stovetop instructions also included. 102 calories and 0 Weight Watchers Freestyle SP
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Soups
Cuisine: American
Keyword: Clean Eating, Gluten Free, Healthy Dinner Recipes, Instant Pot, Vegan, Vegetarian
Servings: 6 Servings
Calories: 102.2kcal
Author: Dara Michalski | Cookin' Canuck

Ingredients

Instructions

For Instant The Pot:

  • Set Instant Pot to the saute setting. Add the olive oil and allow to heat for 1 minute. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, oregano and thyme, and cook for 1 minute.
  • Add the frozen mix vegetables, frozen green beans, petite diced tomatoes, vegetable broth, salt and pepper, and stir to combine.
  • Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Decrease the time to 4 minutes.
  • Once the time is expired, wait for 5 minutes, then carefully use the quick release valve to release the steam. Stir in the parsley. Season to taste. Serve.

For The Stovetop:

  • Heat the olive oil in a large saucepan set over medium heat. Add the onions and cook until tender, about 5 minutes. Stir in the garlic, oregano and thyme, and cook for 1 minute.
  • Add the vegetable broth, crushed tomatoes, salt and pepper, and stir to combine.
  • Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
  • Stir in the parsley. Season to taste with salt and pepper. Serve.

Notes

Weight Watchers Points: 0 (Freestyle SmartPoints), 2 (Points+)
*Cook time includes the pressurization time for the Instant Pot. To decrease this time, bring the vegetable broth to a boil before adding to the Instant Pot.

Nutrition

Serving: 1.33Cups | Calories: 102.2kcal | Carbohydrates: 18.5g | Protein: 3.3g | Fat: 1.9g | Saturated Fat: 0.3g | Sodium: 593.3mg | Fiber: 4.6g | Sugar: 5.2g