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–+ servings
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5 from 1 vote

Instant Pot Vegetarian Soup

This healthy Instant Pot vegetarian soup with pasta is delicious. Packed with beans, corn, tomatoes and bell peppers it's easy to make.
Prep Time15 minutes
Cook Time5 minutes
Course: Appetizer, Side Dish, Soup
Cuisine: American
Keyword: bean, chicken and vegetables, crockpot express, instant pot, ninja foodi, pressure cooker, soup, vegetarian
Servings: 6
Author: Justine

Equipment

  • 1 pressure cooker

Ingredients

  • 1 onion diced
  • 1 bell pepper diced or sliced
  • 28 oz diced tomatoes
  • 19 oz kidney beans rinsed and drained, 1 can
  • 1.5 c corn frozen kernels
  • 4 c vegetable broth
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1 pinch salt and pepper to taste

Instructions

  • Add all ingredients into your pot and stir. Seal lid and set to high pressure for 5 minutes.
  • When done allow steam to naturally release for 10 minutes. Served garnished with fresh cilantro, shredded pepper jack cheese, and a squeeze of fresh lime.
  • ** If you wanted to add small shell noodles change the natural release time to just 4 minutes. Release rest of steam and lift lid. Pour in 1 cup of small uncooked noodles and set pot to saute. Allow to bubble and cook noodles for about 5 minutes or until they are as tender as you'd like them to be. Turn pot off and serve.

Video

Nutrition

Serving: 2oz | Calories: 202kcal | Carbohydrates: 40g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 657mg | Potassium: 795mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1320IU | Vitamin C: 42mg | Calcium: 85mg | Iron: 5mg