Instant Pot Veggie Loaded Soup
Packed with veggies and yet, so light and flavorful- this Instant Pot veggie loaded soup recipe might become your favorite comfort food.
Print
Pin
Servings: 2 Servings
Calories: 263kcal
Ingredients
- 1 tablespoon OIl
- ½ cup Onions (chopped)
- ¼ cup Coriander stem (chopped)
- 1 tablespoon Ginger garlic paste
- ½ cup Carrots (finely chopped)
- ¼ cup Beans (finely chopped)
- ¼ cup Sweet corn
- 1.5 tablespoon Black pepper powder
- 2 teaspoon Salt
- 1.5 cup Chicken broth
- 1 cup Tofu (cubed)
- ¼ cup Coriander leaves (chopped)
- 1 tablespoon Lemon juice (For garnish)
Instructions
- Turn on the Instant Pot and set to Saute mode. Once it's heated, add in the oil and let it heat up.
- Next add the onions, coriander stem, and ginger garlic paste and saute.
- Next goes the veggies and saute for 1 minute.
- Add the salt and black pepper next and mix well.
- Add the chicken broth next and let it come to a quick boil.
- Put the tofu cubes and the coriander leaves and mix.
- Put on the lid and set the Instant Pot to manual Pressure Cook mode for 15 minutes, making sure that the valve is in the sealing position.
- Let the pressure release naturally before removing the lid. Give it a good stir.
- Transfer the soup to a bowl.
- Serve hot after squeezing half a lemon on top.
Notes
The timing for cooking can vary from instant pot to instant pot. Please take that into consideration while making the recipe.
Nutrition
Serving: 2Servings | Calories: 263kcal | Carbohydrates: 21.5g | Protein: 17.4g | Fat: 14.3g | Saturated Fat: 2.4g | Sodium: 2998mg | Potassium: 815mg | Fiber: 6.2g | Sugar: 7.8g | Calcium: 357mg | Iron: 6mg