Appetizers / Soups / Salads

Instant Pot Tomato Vegetable Soup is for Soup.

Instant Pot Tomato Vegetable Soup takes 15 minutes to prepare.

Instant Pot Tomato Vegetable Soup takes 60 minutes to cook.

Instant Pot Tomato Vegetable Soup makes 8 servings.

The ingredients for Instant Pot Tomato Vegetable Soup are:

1 cup Green Beans (cut), frozen
1 cup, chopped Carrots, raw
1 cup, diced Celery, raw
1 cup Sweet Corn, frozen
2 clove Garlic,minced
1 cup, chopped Onions, raw
2 medium (2-1/4" to 3-1/4" dia.) Potato, raw
1 cup, sliced Zucchini
1.75 cup Tomatoes, red, ripe, canned, whole, no salt added
1 cup Hunt's Tomato Sauce, no salt added
1 tbsp Extra Virgin Olive Oil
1/2 C Pasta - Ditalini, dry
1 14 oz can Cannel Beans, drained and rinsed well
9 cup chicken broth, less/reduced sodium

Here is how you make Instant Pot Tomato Vegetable Soup:

1. Prepare all the vegetables.2. Turn Instant pot to saut?. When hot, add olive oil, then carrots, celery and onions. Salut?,stirring occasionally for ~ 5 min.3. Add garlic and sauce additional minute. Turn off Saut?.4. Add rest of ingredients, squashing tomatoes with fingers.5. Add seasonings, stir well.6. Close Instant pot and set to Seal. Cook on Manual for 8 min.7. Natural Release for 15 min., then Quick Release.8. Open lid, stir to mix and check seasoning. Add what is needed for your taste.Serving Size:?makes 8 2-cup servings

The nutritional information for Instant Pot Tomato Vegetable Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 192.1

• Total Fat: 2.3 g
• Cholesterol: 0.0 mg
• Sodium: 844.3 mg
• Total Carbs: 104.7 g
• Dietary Fiber: 8.0 g
• Protein: 10.3 g