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
Scale
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