Why You’ll Love This Instant Pot Tomato Vegetable Soup Recipe
If you’re looking for a comforting and nutritious meal, you’ll absolutely love this Instant Pot Tomato Vegetable Soup recipe.
I can’t get enough of its rich flavors and vibrant colors. The best part? It’s incredibly easy to make! With just a few simple steps, I’m savoring a delicious bowl of soup in no time.
The Instant Pot does all the hard work, allowing me to focus on enjoying a warm, wholesome dish. Plus, it’s packed with veggies, making it a guilt-free indulgence.
Trust me, once you try it, you’ll be craving this soup over and over again!
Ingredients of Instant Pot Tomato Vegetable Soup
When it comes to making a delicious bowl of soup, the ingredients can make all the difference. This Instant Pot Tomato Vegetable Soup isn’t only easy to whip up, but it’s also loaded with wholesome ingredients that come together to create a comforting and satisfying meal.
If you’re like me, you probably love the idea of tossing everything into the Instant Pot and letting it work its magic while you kick back and relax. So, let’s take a look at what you need to gather for this scrumptious soup.
Ingredients for Instant Pot Tomato Vegetable Soup
- 2 teaspoons grapeseed oil
- 1 yellow onion, chopped
- 2 celery ribs, chopped
- 4 garlic cloves, minced
- 1 tablespoon Vegeta seasoning
- 1 1/2 cups frozen mixed vegetables
- 1 1/2 cups frozen green beans
- 1 (28 ounce) can diced tomatoes
- 4 cups beef broth
- 1 cup chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 cups cooked pasta
- 1/4 cup frozen chopped spinach
Now, about those ingredients – they’re all pretty straightforward. You might already have some of them in your pantry or fridge, which is a nice bonus.
The grapeseed oil is a great choice for sautéing because it has a high smoke point and a mild flavor that won’t overwhelm the other ingredients. If you’re not a fan of beef broth or you happen to be vegetarian, you can totally swap it out for vegetable broth.
And let’s not forget about the pasta – feel free to use whatever kind you have on hand, just be sure it’s cooked before adding it to the soup. Seriously, who’s time to cook pasta while soup is bubbling away?
I promise, this soup is as forgiving as it’s delicious. So gather your ingredients, and let’s plunge into making this delightful dish.
How to Make Instant Pot Tomato Vegetable Soup
Making Instant Pot Tomato Vegetable Soup is as easy as pie, or should I say, as easy as soup? First things first, you’ll want to gather your ingredients, because, let’s be honest, nothing is worse than getting halfway through a recipe and realizing you’re missing something essential.
So, grab 2 teaspoons of grapeseed oil, a chopped yellow onion, 2 chopped celery ribs, and 4 minced garlic cloves. Now, set your Instant Pot to the sauté setting and let that oil heat up for about a minute. Once it’s shimmering, toss in the onions and celery. You’ll want to stir these around for about 5 minutes until they’re softened and your kitchen smells like a cozy restaurant.
After that, stir in 1 tablespoon of Vegeta seasoning and let the garlic join the party for about a minute. Seriously, the aroma will have you feeling like a top chef.
Now it’s time for the fun part: adding in the frozen mixed vegetables (1 1/2 cups), frozen green beans (1 1/2 cups), and that glorious 28-ounce can of diced tomatoes. Pour in 4 cups of beef broth and 1 cup of chicken broth—if you’re feeling adventurous, you can even microwave the broth first for a cozy touch. Sprinkle in 1/2 teaspoon of salt and 1/2 teaspoon of ground pepper, and give it all a good stir.
Now, put the lid on the Instant Pot, close that steam vent like you mean business, and set it to HIGH pressure for 6 minutes. Yes, just 6 minutes!
Once the timer goes off, wait 10 minutes for a natural release. Honestly, it’s the hardest part, but you can use that time to contemplate life or just snack on some bread, if you’re like me. After that, carefully use the quick release valve to release any remaining steam.
Finally, stir in 2 cups of cooked pasta and 1/4 cup of frozen chopped spinach. Let it sit for an additional 5 minutes to let the flavors meld together. Taste it, add more seasoning if you like, and then serve yourself a big bowl of warmth. Enjoy your homemade soup, and don’t forget to pat yourself on the back for a job well done.
Instant Pot Tomato Vegetable Soup Substitutions & Variations
While sticking to the classic recipe is tempting, experimenting with substitutions and variations can turn your Instant Pot Tomato Vegetable Soup into a personalized masterpiece.
For a vegetarian twist, swap beef broth for vegetable broth. You can also add different vegetables like zucchini or bell peppers based on what you have on hand.
If you’re in the mood for a creamy texture, stir in some coconut milk or cream cheese after cooking.
And don’t forget about spices! A pinch of red pepper flakes or Italian herbs can elevate the flavor.
Get creative and make this soup truly your own!
What to Serve with Instant Pot Tomato Vegetable Soup
A warm bowl of Instant Pot Tomato Vegetable Soup deserves some delightful companions to enhance the meal experience.
I love serving it with a crusty garlic bread or a slice of homemade sourdough for dipping. A fresh, crisp salad with a tangy vinaigrette adds a nice contrast, too.
If you’re looking for something heartier, a grilled cheese sandwich is a classic pairing that never disappoints.
For a touch of elegance, consider a sprinkle of fresh basil or a drizzle of pesto on top of the soup. These simple additions elevate the dish and make it feel even more special!
Additional Tips & Notes
To guarantee your Instant Pot Tomato Vegetable Soup turns out perfectly, I recommend prepping your ingredients ahead of time. Chop your veggies and measure everything before you start cooking. This makes the process smoother and more enjoyable.
If you want extra flavor, try heating your beef broth in the microwave first; it speeds up cooking. Don’t forget that you can customize the soup by adding your favorite herbs or spices. I sometimes toss in a cube of frozen pesto with the spinach for a burst of flavor.
Finally, adjust seasoning to taste before serving—it makes all the difference! Enjoy!