Go Back
–+ servings
Print Recipe Add to Collection
No ratings yet

Instant Pot All Veggie Vegetable Soup

from Tiffany at eatathomecooks.com
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 3 to 4
Calories: 286kcal

Ingredients

  • 16 oz. tomato juice
  • 2½ cups water
  • 1 small onion chopped
  • 2 potatoes chopped
  • 2 parsnips chopped
  • 1 carrot chopped
  • ½ cup corn frozen
  • ½ cup peas frozen
  • ½ cup cut green beans frozen
  • ½ tsp. thyme
  • salt and pepper to taste

Instructions

  • Add the juice and water to the Instant Pot and stir in the chopped veggies.
  • Set cook time for 25 minutes, followed by a quick pressure release.

Nutrition

Calories: 286kcal | Carbohydrates: 66g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 62mg | Potassium: 1609mg | Fiber: 13g | Sugar: 17g | Vitamin A: 4499IU | Vitamin C: 92mg | Calcium: 107mg | Iron: 3mg