Instant Pot® Frozen Vegetable Soup

This homemade vegetable soup recipe utilizes frozen veggies. It is packed full of flavor and on your table in less than 45 minutes. I love a good homemade vegetable soup and find myself buying frozen veggies just so I can make this. Eliminate the celery and there is no chopping whatsoever. It doesn't get any easier than dumping it all, giving it a stir, and walking away.

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

Ingredients

• ½ teaspoon salt
• ½ teaspoon onion powder
• ¼ teaspoon ground black pepper
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried oregano
• 6 cups chicken broth
• 1 (14.5 ounce) can diced tomatoes
• 1 teaspoon smoked paprika
• ½ teaspoon freeze-dried dill
• 3 cups frozen O'Brien hash brown potatoes
• 1 celery rib, sliced

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

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

Step 3

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