Pressure Cooker Vegetable Soup With Frozen Vegetables
Servings: 4
Calories: 177kcal
Equipment
- Electric Pressure Cooker
- Hand Blender
Ingredients
- 900 g /2lb Frozen Vegetable Mix
- 720 ml /3 Cups Vegetable Stock
- 1 Tbsp Garlic Puree/Paste
- 1 Tbsp Thyme
- 1 Tbsp Basil
- 1 Tbsp Parsley
- Salt & Pepper
Instructions
- Dump everything into the instant pot pressure cooker and place the lid on the instant pot. Set the valve to sealing and cook for zero minutes.
- When it beeps, do a quick pressure release.
- Remove a ladle of the vegetables and put to one side.
- Then blend the rest of the instant pot contents with a hand blender.
- Load into bowls and serve with the leftover vegetables over.
Notes
Swaps. Speed things up and swap the thyme, basil and parsley for Italian seasoning.
Bland. I find that the frozen veggies need more seasoning than regular vegetables and when pressure cooked vegetables can lose their flavour. Therefore, do a taste test and add extra seasoning if necessary.
Hot. I recommend using a stock that is warm or hot. This will speed up the time to pressure and you are not waiting around for as long.
Nutrition
Calories: 177kcal | Carbohydrates: 38g | Protein: 9g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 834mg | Potassium: 563mg | Fiber: 10g | Sugar: 2g | Vitamin A: 13270IU | Vitamin C: 31mg | Calcium: 79mg | Iron: 3mg