Instant Pot Vegetable Soup

This Instant Pot Vegetable Soup tastes like it cooked all day on the stovetop and is so loaded with flavor that NO ONE will miss the meat:-)

I created this Instant Pot Vegetable Soup out of desperation. We invited some friends for dinner last minute, and I needed to make a good vegetable soup~quickly. I came home with all my groceries at 4:00 p.m and needed soup to be ready by 6:00 p.m. So….I turned to my Instant Pot.

The prep took roughly 30 minutes, and I threw all ingredients into the Instant Pot by 4:30. I hit the soup button, and the Instant Pot worked its magic. When I say this soup was FANTASTIC, I am not exaggerating.

Our guests loved the vegetable soup and actually told me that they thought it had meat it. I suppose it was the heft provided by the cabbage combined with the tiny bit of bacon fat that I threw in that gave the illusion of meat. But suffice it to say, ALL of them said they didn’t miss the meat at all. The soup is full of flavor. If enjoyed with a slice of this pimento cheese cornbread, it is absolutely delicious!

Vegetables: I used a combo of fresh, canned & frozen vegetables. For potatoes, I always cook them in a Zip & Steam bag before adding to the soup. Don’t worry about them being mushy; they turn out perfectly cooked.

If you are a meat lover like I am, trust me; you won’t feel deprived with this vegan soup. It is fully flavorful and satisfying. I think you’ll love it! If you try it, please let me hear back. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!

Instant Pot Vegetable Soup

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Ingredients

• 1 large can (32 oz) petite diced tomatoes (undrained)
• 1 can lima beans, drained
• 1 can green beans; drained
• 1 cup diced onion (frozen or fresh)
• 7-8 okra pods, sliced (optional)
• 1 cup white niblet corn, frozen or canned
• 1 cup vegetable soup veggies, frozen
• 6-7 large cloves garlic, minced
• 2 TB extra virgin olive oil
• 1 TB bacon fat (optional)
• 2-3 cups V-8 (I use Spicy Hot)
• 8-10 small Yukon gold potatoes, diced (skins can stay on)
• 1/2 head cabbage, sliced and chopped small
• 1 chicken bouillon cube
• 1 TB chicken base (I use Better than Bouillon)
• 2 (13 oz) cans chicken broth
• salt & pepper to taste
• pinch of sugart

Instructions

• Microwave potatoes in Steam & Zip bag for 5-6 minutes; set aside.
• Place EVOO and bacon fat in Instant Pot.
• Press saute on Instant pot; allow fat to heat for 1-2 minutes.
• Add onion to IP; saute until tender.
• Add garlic to IP; saute 1 minute.
• Add cabbage;saute for 1 minute or until beginning to wilt.
• Heat 1 cup water to boiling; add bouillon cube. Stir until dissolved.
• Place all vegetables into IP along with broth, spices and other ingredients.
• Press "soup" button on IP (make sure valve is set to "sealing").
• Allow soup to fully cook and to stay in IP during slow release (IP will keep soup warm).
• When ready to serve, release the lid.
• Serve soup with cornbread.

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