Instant Pot® Frozen Vegetable Soup recipe
All Recipes Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Ingredients
- 6 cups chicken broth 3 cups frozen O'Brien hash brown potatoes 1 (14.5 ounce) can diced tomatoes 1 (12 ounce) package frozen mixed vegetables (corn, peas, carrots, green beans, and lima beans) 1 celery rib, sliced 2 teaspoons Worcestershire sauce 1 teaspoon smoked paprika 1 teaspoon dried oregano ½ teaspoon onion powder ½ teaspoon salt ½ teaspoon freeze-dried dill ¼ teaspoon ground black pepper
Nutrition Info
- 129.6 caloriescarbohydrate: 24.4 gcholesterol: 6.1 mgfat: 1 gfiber: 5.1 gprotein: 4.8 gsaturatedFat: 0.1 gservingSize: -sodium: 1528.6 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Frozen Vegetable Soup
Directions
-
Pour chicken broth, hash brown potatoes, tomatoes, frozen vegetables, celery, Worcestershire sauce, paprika, oregano, onion powder, salt, dill, and pepper to a multi-functional pressure cooker (such as Instant Pot®). Stir to combine.
Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 0 minutes. Allow 30 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Ladle soup into bowls.