Creamy Instant Pot Vegetable Soup
Creamy Instant Pot Vegetable Soup made with loads of vegetables is healthy and gluten-free. The soup has the richness from Parmesan Cheese and is really filling.
Servings 4 People
Calories 229kcal
Ingredients
- 2 Teaspoon Olive Oil
- 1 Teaspoon Butter (optional)
- 1 medium Onion Chopped
- 1 Tablespoon Garlic Minced
- ½ Cup Celery Chopped
- 1 large Potatoes Cubed (about 1 cup)
- 2 Cups Cauliflower Florets (Heaping Cup)
- 1 small Brocolli
- 1 Medium Carrot
- ½ Cup Frozen Peas
- 2 Teaspoon Italian Seasoning
- ½ Teaspoon Chili Flakes
- Salt and Pepper
- 1.5 Cups Vegetable Stock Or Chicken Stock
- ½ Cup Heavy Cream
- ½ Cup Parmesan Cheese
Instructions
- Switch on the Instant Pot and set to Saute mode.
- Add oil and butter. Once warm, stir in the chopped onion, minced garlic, and celery. Saute for 1 minute.
- Add cauliflower, carrot, and potato. Saute for a minute.
- Add Bell pepper, Broccoli and peas, followed by the seasoning, Chili flakes, salt and pepper.
- Pour in the stock. Mix everything well.
- Cover the lid. Set the Instant pot to Manual/Pressure Cooking mode. Cook for 5 minutes. Then let the pressure release naturally for 5 minutes, followed by manual pressure release.
- Stir in Heavy cream and Parmesan cheese. Mix until the cheese has melted and mixed well ( Don't overmix else the veggies will become really mushy).
- Serve hot with more parmesan cheese sprinkled on top, along with a crusty piece of bread.
Video
Notes
Nutrition
Serving: 200g | Calories: 229kcal | Carbohydrates: 21g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 459mg | Potassium: 665mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3040IU | Vitamin C: 39.2mg | Calcium: 294mg | Iron: 2.2mg