Instant Pot® Frozen Vegetable Soup recipe

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Ingredients

6 cups chicken broth
3 cups frozen O'Brien hash brown potatoes
1 (14.5 ounce) can diced tomatoes
1 (12 ounce) package frozen mixed vegetables (corn, peas, carrots, green beans, and lima beans)
1 celery rib, sliced
2 teaspoons Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon freeze-dried dill
¼ teaspoon ground black pepper

Nutrition Info

129.6 calories
carbohydrate: 24.4 g
cholesterol: 6.1 mg
fat: 1 g
fiber: 5.1 g
protein: 4.8 g
saturatedFat: 0.1 g
servingSize: -
sodium: 1528.6 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour chicken broth, hash brown potatoes, tomatoes, frozen vegetables, celery, Worcestershire sauce, paprika, oregano, onion powder, salt, dill, and pepper to a multi-functional pressure cooker (such as Instant Pot®). Stir to combine.

  2. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 0 minutes. Allow 30 minutes for pressure to build.

  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Ladle soup into bowls.

Recipe Yield

6 servings

Recipe Note

Homemade vegetable soup utilizing frozen veggies that is packed full of flavor and on your table in less than 45 minutes. I love a good homemade vegetable soup and find myself buying frozen veggies just so I can make this. Eliminate the celery and there is no chopping whatsoever. It doesn't get any easier than dumping it all, giving it a stir, and walking away.

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