This Italian Vegetable Soup cooked in an Instant Pot is fabulous and tastes best served with crusty bread or crackers. My family requests it often, especially on chilly days.
Image Credit: Jen Brown
Instant Pot Italian Vegetable Soup
Ingredients:
½ pound of sausage
1 large sweet onion - chopped
4 large carrots - sliced
3 Zucchini squash - cut in bite-size pieces
1 large can of stewed tomatoes - including juice
1 teaspoon of minced garlic
1 can of white beans (optional)
1 chicken bouillon cube
3 cups of water
1 Tablespoon of Italian seasoning
1 teaspoon of ground oregano
2 teaspoons of coarse ground garlic salt
2 teaspoons of seasoned salt
1 teaspoon of seasoned pepper
1 Tablespoon of brown sugar
Image Credit: Jen Brown
Directions:
Put the sausage in the Instant Pot, and cook it on saute until completely browned. Remove grease from Pot, add onion, and saute until caramelized and golden brown. Turn off the Saute setting.
Image Credit: Jen Brown
If desired, add water and a bouillon cube, carrots, zucchini, stewed tomatoes, garlic, and beans. Stir and add all spices, and stir again until blended. Put the lid on the Instant Pot until it beeps and locks. Ensure the pressure valve is set to 'SEALING' and press the SOUP button.
Allow the Pot to build and release pressure automatically. When Soup is done, the Pot will automatically go to the KEEP WARM setting and begin to count up. Turn the valve to venting to make sure all pressure has been released, and remove the lid slowly, careful of the water and steam on the lid.
Image Credit: Jen Brown
Stir the soup and serve immediately.
Image Credit: Jen Brown
The seasonings can be adjusted to your taste. You could also substitute ground beef for the sausage.
Instant Pot Italian Vegetable Souop
Author: Recipe Idea Shop
Ingredients
- ½ pound sausage
- 1 large sweet onion chopped
- 4 large carrots sliced
- 3 Zucchini cut in bite size pieces
- 1 large can stewed tomatoes including juice
- 1 teaspoon garlic minced
- 1 can white beans optional
- 1 cube chicken bullion
- 3 cups water
- 1 Tablespoon Italian seasoning
- 1 teaspoon ground oregano
- 1 -2 teaspoons coarse ground garlic salt
- 1 -2 teaspoons seasoned salt
- 1 teaspoon seasoned pepper
- 1 Tablespoon brown sugar
Instructions
- Put the sausage in the Instant pot, and cook it on saute until completely done, and browned. Remov
- Remove the grease from the Pot, add the onion, and sauté until caramelized and golden brown. Turn off the Saute setting.
- Add water and a bouillon cube, and add carrots, zucchini, stewed tomatoes, garlic, and beans if desired. Stir in all the spices and stir again until well blended.
- Put the lid on the Instant Pot until it beeps and locks into place. Make sure the pressure valve is set to 'SEALING' and press the SOUP button. Allow Pot to build and release pressure automatically.
- When the Soup is done, the Pot will automatically go to the KEEP WARM setting and begin to count up. Turn the valve to venting to ensure all pressure has been released, and remove the lid slowly, being careful of the water and steam on the lid.
- Stir the soup, and serve immediately. Enjoy
Nutrition (may vary depending on ingredients and amounts used)
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Image Credit: Jen Brown
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