When you’re trying to eat healthy, finding meals that are both delicious and nutritious can be a challenge. That’s where Instant Pot Weight Loss Soup comes in! Packed with fresh vegetables, flavorful herbs, and a light broth, this soup is the perfect way to nourish your body while keeping calories in check.
The best part? This one-pot, no-fuss recipe takes minimal effort but delivers maximum flavor and nutrition. Whether you’re looking for a low-calorie meal, a simple detox soup, or a comforting bowl of goodness, this recipe has you covered.
Why You’ll Love This Recipe
✔ Easy & Quick – The Instant Pot makes cooking effortless.
✔ Low-Calorie & Filling – Loaded with fiber to keep you full longer.
✔ Packed with Nutrients – A mix of vegetables, herbs, and spices for optimal health.
✔ Great for Meal Prep – Make a big batch and store leftovers for later.
✔ Customizable – Swap ingredients based on what you have at home.
Ingredients for Instant Pot Weight Loss Soup
Before you start cooking, gather these fresh and wholesome ingredients:
Vegetables & Aromatics
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tbsp |
| Sweet onion (diced) | 1 large |
| Garlic (minced) | 8 cloves |
| Tomato paste (optional) | 2 tbsp |
| Zucchini (diced) | 1 cup |
| Celery (chopped) | 1 cup (about 2 stalks) |
| Carrot (sliced) | 1 medium |
| Russet potatoes (quartered) | 4 medium |
| Cabbage (chopped) | ¼ head |
| San Marzano diced tomatoes (canned) | 2 cans (14.5 oz each) |
| Green beans (halved) | ½ cup |
| Broccoli florets | 1 cup |
Seasonings & Broth
| Ingredient | Quantity |
|---|---|
| Dried basil | 1 tsp |
| Dried oregano | 1 tsp |
| Onion powder | 1 tsp |
| Garlic powder | 1 tsp |
| Red pepper flakes | ½ tsp |
| Salt | 1 tsp (or to taste) |
| Black pepper | 1 tsp (or to taste) |
| Low-sodium vegetable broth | 6-8 cups (or more as needed) |
| Bay leaves | 3 |
Garnish
- Fresh parsley leaves, finely chopped
How to Make Instant Pot Weight Loss Soup
1. Sauté the Aromatics
- Set the Instant Pot to the sauté function and add olive oil.
- Once hot, add the diced onion and cook for 3-4 minutes until translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
2. Add Tomato Paste (Optional)
- If using, stir in the tomato paste and cook for 1-2 minutes to enhance the flavor.
3. Add the Vegetables
- Toss in the zucchini, celery, carrot, potatoes, cabbage, diced tomatoes, green beans, and broccoli.
- Stir everything to combine.
4. Season the Soup
- Add basil, oregano, onion powder, garlic powder, red pepper flakes, salt, and black pepper.
- Pour in the vegetable broth, ensuring all vegetables are submerged.
- Place the bay leaves on top.
5. Pressure Cook the Soup
- Close the Instant Pot lid and set the valve to sealing.
- Select manual or pressure cook on high for 15 minutes.
- Once cooking is done, allow a natural pressure release for 10 minutes, then do a quick release for any remaining pressure.
6. Serve & Enjoy
- Carefully open the lid and remove the bay leaves.
- Stir the soup and ladle into bowls.
- Garnish with fresh parsley and serve hot.
Best Ways to Serve Instant Pot Weight Loss Soup
✔ As a Standalone Meal
Enjoy a warm, hearty bowl for lunch or dinner on its own.
✔ With a Side Salad
Pair with a green salad or coleslaw for extra crunch and nutrition.
✔ With Whole Grains
Serve alongside brown rice, quinoa, or whole-grain bread for a heartier meal.
✔ As a Light Starter
Have a small portion before a main dish to control hunger and portion sizes.
How to Store & Reheat Leftovers
Storing:
- Store in an airtight container in the fridge for up to 4 days.
Reheating:
- Stovetop: Heat over medium heat until warmed through.
- Microwave: Reheat on medium power for 1-2 minutes.
Freezing Option:
- Freeze soup in individual portions for up to 3 months.
- Thaw overnight in the fridge before reheating.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 |
| Protein | 5g |
| Carbohydrates | 30g |
| Fat | 5g |
| Fiber | 7g |
| Sodium | 450mg |
Note: Nutritional values are approximate and may vary based on ingredient brands.
Frequently Asked Questions (FAQ)
1. Can I add protein to this soup?
Yes! Add chickpeas, white beans, tofu, or shredded chicken for extra protein.
2. What if I don’t have an Instant Pot?
You can make this on the stovetop by simmering for 30-40 minutes until vegetables are tender.
3. Can I use different vegetables?
Absolutely! Try spinach, kale, bell peppers, or cauliflower for variety.
4. How do I make the soup spicier?
Increase the red pepper flakes or add a dash of hot sauce.
5. Can I use fresh tomatoes instead of canned?
Yes! Use 4-5 diced fresh tomatoes instead of canned.
6. Can I meal prep this soup?
Definitely! Store in individual containers for easy grab-and-go meals.
Final Thoughts: A Healthy & Flavorful Soup for Any Diet
Instant Pot Weight Loss Soup is a simple yet satisfying dish that helps you stay on track with your health goals. Whether you’re looking for a low-calorie meal, a nutritious reset, or just a delicious way to eat more veggies, this soup is the perfect choice.
Try this easy, one-pot recipe today and enjoy a comforting bowl of goodness that’s as nourishing as it is tasty!
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Instant Pot Weight Loss Soup: A Nutritious and Satisfying Meal
- Total Time: 30 minutes
- Yield: 6–8 servings 1x
Description
This Instant Pot Weight Loss Soup is a flavorful, vegetable-packed dish that’s perfect for meal prep, weight loss, or simply eating healthy. It’s low in calories, rich in fiber, and incredibly satisfying. Plus, it’s easy to make in one pot, making cleanup a breeze.
Ingredients
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 large sweet onion, diced
- 8 cloves garlic, minced
- 2 tablespoons tomato paste (optional)
- 1 cup zucchini, diced
- 1 cup celery, chopped (about 2 stalks)
- 1 medium carrot, peeled and sliced
- 4 medium russet potatoes, peeled and quartered
- ¼ cabbage, chopped
- 2 cans (14.5 oz each) San Marzano diced tomatoes
- ½ cup green beans, halved
- 1 cup broccoli florets
Seasonings & Broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper (or to taste)
- 6–8 cups low-sodium vegetable broth (or more as needed)
- 3 bay leaves
Garnish
- Fresh parsley leaves, finely chopped
Instructions
1. Sauté the Aromatics
- Set the Instant Pot to sauté mode and add olive oil.
- Once hot, add diced onion and cook for 3-4 minutes until translucent.
- Stir in the minced garlic and cook for 1 more minute until fragrant.
2. Add Tomato Paste (Optional)
- If using, stir in tomato paste and cook for 1-2 minutes to deepen the flavor.
3. Add the Vegetables
- Add the zucchini, celery, carrot, potatoes, cabbage, diced tomatoes, green beans, and broccoli.
- Stir to combine all ingredients.
4. Season the Soup
- Add basil, oregano, onion powder, garlic powder, red pepper flakes, salt, and black pepper.
- Pour in the vegetable broth, ensuring all vegetables are covered.
- Place bay leaves on top.
5. Pressure Cook the Soup
- Close the Instant Pot lid and set the valve to sealing.
- Set the Instant Pot to manual or pressure cook on high for 15 minutes.
- After cooking, allow a natural pressure release for 10 minutes, then do a quick release.
6. Serve & Enjoy
- Carefully open the lid and remove the bay leaves.
- Stir the soup, ladle into bowls, and garnish with fresh parsley.
Notes
- Add protein by stirring in chickpeas, lentils, or shredded chicken.
- For extra spice, increase the red pepper flakes or add cayenne.
- Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Reheat on the stovetop over medium heat or in the microwave on medium power.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Healthy