Creamy Instant Pot Vegetable Soup

Creamy Vegetable Soup made with loads of vegetable is healthy and gluten-free. The soup has the richness from Parmesan Cheese and is really filling. There are instructions to make this soup both in the Instant Pot and Stovetop.

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.

Course Soup

Cuisine American

Prep Time 10

Cook Time 20

Total Time 20

Servings 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