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
- 2 Teaspoon Olive Oil
- 1 Teaspoon Butter (optional)
- 1 medium Onion Chopped
- 1 Tablespoon Garlic Minced
- 1/2 Cup Celery Chopped
- 100 Grams Potatoes Cubed
- 2 Cups Cauliflower Florets (Heaping Cup)
- 1 small Brocolli
- 1 Medium Carrot
- 1/2 Cup Frozen Peas
- 2 Teaspoon Italian Seasoning
- 1/2 Teaspoon Chili Flakes
- Salt and Pepper
- 2 Cups Chicken Stock Or Vegetable Stock
- 1/2 Cup Evaporated Milk
- 1/2 Cup Parmesan Cheese
Switch on the Instant Pot and set to Saute mode.
Add oil and butter. Once warm, stir in chopped onion and minced garlic. 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 10 minutes, followed by manual pressure release.
Stir in evaporated milk and Parmesan cheese. Mix until the cheese is melt 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.
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