Print: Instant Pot Frozen Vegetable Soup

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.

Prep

18 min

Cook

26 min

Servings

Difficulty

Medium

Ingredients

6 cups chicken broth
3 cups frozen O'Brien hash brown potatoes
1 , 14.5 ounce
1 , 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 per serving

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