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Instant Pot All Veggie Vegetable Soup

from Tiffany at eatathomecooks.com
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 6 to 8
Calories: 178kcal

Ingredients

  • 32 oz. tomato juice
  • 1 onion chopped
  • 3 potatoes chopped
  • 3 parsnips chopped
  • 3 carrots chopped
  • ½ cup corn
  • salt and pepper to taste
  • 5 cups water

Instructions

  • Set the cook Add the juice and water to the Instant Pot.
  • Stir in the chopped veggies.
  • Set cook time for 25 minutes.
  • Do a quick pressure release.

Nutrition

Calories: 178kcal | Carbohydrates: 41g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 66mg | Potassium: 1229mg | Fiber: 9g | Sugar: 12g | Vitamin A: 5809IU | Vitamin C: 57mg | Calcium: 96mg | Iron: 5mg