Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
5 mins
cook:
30 mins
additional:
5 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Cook's Note:

Substitute vegetable broth in place of chicken broth and use vegan Worcestershire to make it vegan or vegetarian friendly.

Nutrition Facts

130 calories; protein 4.8g; carbohydrates 24.4g; fat 1g; cholesterol 6.1mg; sodium 1528.6mg. Full Nutrition
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Reviews (2)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/29/2021
EASY. Toss it all in and walk away. I added a TBS of Worcestershire based on preference. The cook time was spot on. Couldn’t have been easier! Great on a freezing cold night. Read More
Rating: 5 stars
06/13/2021
Quick easy and tasty! Whole family likes it! Read More