Description
Thisย Instant Pot Weight Loss Soupย is a healthy, low-calorie, and nutrient-packed meal thatโs perfect for anyone looking to shed a few pounds. Loaded with fresh vegetables, flavorful broth, and simple seasonings, this soup is quick to make, satisfying, and perfect for meal prep. Plus, it’s gluten-free, vegan, and naturally low in fat!
Ingredients
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- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, chopped
- 1 bell pepper, diced (any color)
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut
- 1 cup chopped cabbage
- 1 can (14.5 oz) diced tomatoes, with juices
- 4 cups low-sodium vegetable broth
- 2 cups water
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1 cup fresh spinach (added after cooking)
- Juice of 1/2 lemon (optional, for brightness)
Instructions
- Sautรฉ the veggies:
Set your Instant Pot to “Sautรฉ” mode. Add olive oil, then sautรฉ the onion and garlic until fragrant, about 2-3 minutes. - Add vegetables:
Stir in carrots, celery, bell pepper, zucchini, green beans, and cabbage. Cook for another 3-4 minutes, stirring occasionally. - Add broth and seasonings:
Add diced tomatoes (with their juices), vegetable broth, water, basil, oregano, thyme, red pepper flakes (if using), salt, and pepper. Stir well to combine. - Pressure cook:
Secure the lid and set the valve to “Sealing.” Select the “Manual” or “Pressure Cook” button and cook onย High Pressureย for 5 minutes. - Quick release:
Once cooking is complete, carefully do a quick release of the pressure. Open the lid when safe. - Finish and serve:
Stir in fresh spinach until wilted. Adjust seasoning if needed. Add a squeeze of lemon juice for extra brightness, if desired. - Serve hotย and enjoy your healthy bowl of soup!
Notes
- Feel free to add more vegetables like mushrooms, kale, or squash.
- For added protein, toss in cooked chicken, turkey, or beans.
- Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
- Adjust the spice level with more red pepper flakes if you like it spicy.