Instant Pot Vegetable Soup is a staple comfort food recipe. Healthy and delicious this recipe is made with nutritious canned vegetables and beans from your “cantry” making it super easy. It is a perfect weeknight meal ready in minutes!
Thank you to Refreshingly Real and the Can Manufacturers Institute for sponsoring this post. All opinions are mine.
We all have those days where we don’t want to go to the grocery store and therefore we scour our pantry looking for something we can make the family for dinner. This is how this Instant Pot Vegetable Soup was created. I searched my “Cantry”, a name I learned from my recent Refreshingly Real Farm to Can Event that refers to the canned good section of our pantry, for vegetables and beans that I could make a soup out of.
My family and I love creating delicious, healthy and frugal meals and this is one of them! In fact, this recipe has been added to my son’s list of 5 dollar dinners that he is super proud of. When we sat down a few months ago as a family to talk about our finances, food was one of the areas that we knew we could trim down so the kids have been excited when we find delicious meals to make for under 5 dollars.
Our Instant Pot has played a big part in our new eating regimen. It is super nice to have a cooking device that I can make a soup taste like it has been simmering for hours in like 15 minutes. We have a lot of go-to Instant Pot Soup Recipes that are perfect for any month of the year.
Our Instant Pot Vegetable Soup recipe is also vegetarian-friendly. By using vegetable broth or stock, this Instant Pot Vegetarian recipe is perfect if you have family and friends over who embrace this lifestyle.
Cooking with Cans
As I mentioned earlier, I was inspired to make this soup after my Farm to Can event in September that was held here in Indianapolis. You can read all about my canning adventure and check out what I learned about the health benefits of canned food.
In short, the canning process allows food to be at their peak of ripeness so they lock in their nutrients when they are at their prime. We all know that as food age they lose some of their nutritional value so it is imperative that they are packed quickly. Thus, canned food gives us a great nutritional product with a longer shelf life. I always keep a few different canned goods on my “Cantry” shelf. Some of my favorite products are diced tomatoes, beans, and fruit.
Instant Pot Vegetable Soup – “Cantry Soup”
Our Instant Pot Vegetable Soup probably contains ingredients you already have on hand in your pantry. It is a wonderful way to get your family to eat a lot of vegetables and healthy foods, not to mention a great way to warm up after a nice crisp fall day.
Best of all most of the prep work is already done for you since you are using canned food products and frozen veggies so when using a pressure cooker you can have it on the table in less than 20 minutes.
Oh, and there is just one pot to clean.
Your welcome!
Instant Pot Vegetable Soup is a staple comfort food recipe. Healthy and delicious this recipe is made with nutritious canned vegetables and beans from your "cantry" making it super easy. It is a perfect weeknight meal ready in minutes!
- 1 tablespoon oil
- 1 small onion diced
- 1/2 cup celery diced
- 1 can 15.5 oz, Italian style diced tomatoes
- tomatoes with basil, garlic, and oregano
- 1 can 15.5 oz, great northern beans
- 1 can 15.5 oz, black beans, drained and rinsed
- 4 cups 32 ounces, vegetable broth
- 1 package 16 oz, frozen mixed vegetables.
- Place oil, onion, and celery into the Instant Pot and saute just until onions begin to brown. Add tomatoes, beans, broth and vegetables and mix well.
- Place the lid onto the instant pot and seal shut. Close the pressure release valve. Set the instant pot to manual, high pressure for 5 minutes.
When the cooking cycle is complete, you can quick release the steam or let it naturally release for 20 minutes. Carefully open instant pot and serve.
To learn more about the benefits of canned food be sure to visit Refreshingly Real!
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