Instant Pot Frozen Vegetable Soup

This Instant Pot vegetable soup with frozen veggies is ready by the time the Instant Pot comes to high pressure. It doesn't get any easier than this!

• Preparation Time: 5 mins
• Cooking Time: 30 mins
• Total Time: 35 mins
• Calories: 130 Calories

Ingredients

• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried oregano
• 6 cups chicken broth
• 1 (14.5 ounce) can diced tomatoes
• 1 teaspoon smoked paprika
• 1 celery rib, sliced
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.5 teaspoon onion powder
• 0.5 teaspoon freeze-dried dill
• 3 cups frozen O'Brien hash brown potatoes
• 1 (12 ounce) package frozen mixed vegetables (corn, peas, carrots, green beans,

Recipe Instructions

Step 1

Place chicken broth, hash brown potatoes, tomatoes, frozen vegetables, celery, Worcestershire sauce, paprika, oregano, onion powder, salt, dill, and pepper into a multi-functional pressure cooker (such as Instant Pot). Stir to combine.

Step 2

Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Ladle soup into bowls.

Step 3

Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 0 minutes. Allow 30 minutes for pressure to build.