This Instant Pot vegetable soup with frozen veggies is packed with flavor and on the 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.
Ingredients
- 6 cups chicken broth
- 3 cups frozen O'Brien hash brown potatoes
- 1 can diced tomatoes , 14.5 ounce
- 1 package frozen mixed vegetables , 12 ounce
- 1 celery rib , sliced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoons onion powder
- 0.5 teaspoons salt
- 0.5 teaspoons freeze-dried dill
- 0.25 teaspoons ground black pepper
Instructions
-
1
Place chicken broth, hash brown potatoes, tomatoes, frozen vegetables, celery, Worcestershire sauce, paprika, oregano, onion powder, salt, dill, and pepper into a multi-functional pressure cooker (such as Instant Pot). Stir to combine.
-
2
Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 0 minutes. Allow 30 minutes for pressure to build.
-
3
Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Ladle soup into bowls.
Nutrition Facts
Per serving
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