Instant Pot Detox Soup—a healthy and completely delicious vegetable soup that you can make quickly in your pressure cooker!
Note: the SLOW COOKER instructions are listed in the recipe card below
Instant Pot Detox Soup
As I mentioned yesterday, Greg has been on what he terms a reset (detox or cleanse). He decided that for 10 days he would try to eat no meat or sugar. In addition he would severely limit processed foods. He would increase vegetables and plant based foods. In my efforts to help him meet his goal and not starve to death I made this this warm and flavorful vegetable soup.
Initially, I thought that Greg would be the only one to eat the soup and the rest of us might not be all that interested. I was dead wrong. This soup was SO good that all of us slurped it down and my 7th grader requested to take it to lunch the next few days to school. He was in love with it. A 12-year-old in love with vegetable soup? Yes. It’s true.
I loved this soup and was so happy that I could have a big bowl for only 114 calories. I loved eating it for lunch the next day. If you’re wanting to eat this as a full supper I would serve it with breadsticks or French bread. You won’t miss the meat at all!
Some substitution ideas:
- Diced fresh tomatoes can be used in the place of canned tomatoes
- Canned corn or fresh corn can be used in the place of frozen corn
- Fresh cauliflower florets can be used in the place of frozen
- Fresh green beans can be used in the place of frozen
- If you want to use dried black eyed peas you will need to cook them separately first. You can pressure cook them for 15 minutes with plenty of water and then drain and rinse. Use about ½ cup of dried black eyed peas for the equivalent of one can.
- You can use any other type of cooked legume in this recipe in the place of black eyed peas. For example, white beans, black beans or chickpeas are all good options.
More Healthy Instant Pot Recipes…
Instant Pot Chicken Taco Salad
Cranberry Orange Wheat Berry Salad
Instant Pot Apple Cinnamon Oatmeal
Instant Pot Creamy Cauliflower Soup
Instant Pot Detox Soup
- Prep Time: 15 minutes
- Cook Time: 1 minute (plus 5 minute NPR)
- Total Time: 16 minutes
- Yield: 12 servings 1x
Description
A healthy and completely delicious vegetable soup that you can make quickly in your pressure cooker!
Ingredients
- 2 tsp olive oil
- 1 cup chopped onions
- 1 Tbsp minced garlic
- 8 cups vegetable broth (or 8 cups water + 8 tsp Better Than Bouillon vegetable base)
- 1 (14.5 oz) can petite diced tomatoes or crushed tomatoes
- 1 1/2 cups frozen corn
- 1 cup diced celery
- 1 1/2 cups sliced carrots
- 1 (12 oz) bag frozen cauliflower florets
- 1 (10 oz) bag frozen green beans
- 1 (15 oz) can black eyed peas (rinsed and drained)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 Tbsp tomato paste
- 1 Tbsp cumin
- 1 Tbsp chili powder
Instructions
Instant Pot Instructions:
- Turn your Instant Pot to the sauté setting. When the display says HOT add in the oil and swirl it around. Add in the onion and sauté for about 3 minutes. Then add in the garlic and sauté for 20 seconds. Pour in the vegetable broth. Keep the pot on the sauté setting while you prepare all the vegetables. The vegetable broth should be boiling or almost boiling when you add in the rest of the ingredients.
- Add in the tomatoes, corn, celery, carrots, cauliflower, green beans, black eyed peas, salt, pepper, tomato past, cumin and chili powder. Turn off Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When the time is up let the pot sit for 5 minutes. Then move the valve to venting. Remove the lid.
- Stir and then ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat and then add in the oil. Add in the onion and sauté for about 3 minutes. Then add in the garlic and sauté for 20 seconds. Transfer mixture to the slow cooker.
- Add in the vegetable broth, tomatoes, corn, celery, carrots, cauliflower, green beans, black eyed peas, salt, pepper, tomato past, cumin and chili powder.
- Cover and cook on low for 4-6 hours, or until vegetables are tender.
- Stir and then ladle into bowls and serve.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in your 8 quart pot with no changes. Halve the recipe in the 3 quart pot.
- Category: Soup
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
This is my Instant Pot week! tonight I’m making this soup (again!) to have Monday, Wednesday, and Friday. Both my husband and I LOVE it and it’s so easy to make. A perfect way to cut down on calories for several meals and REALLY load up on the veggies. 🙂
★★★★★
I know! It really is the best!
When I opened the pot all I could smell was the cumin, I was worried it was going to be too strong. Boy was I wrong. OMG!! This soup is freaking good. So glad I made it.
★★★★★
WOO HOOOOO!!! Thanks Tanya for the 5 stars.
Will this freeze well?
Yes I believe it will freeze well
Just made this for dinner. Very tasty. No modifications needed! Thanks!
★★★★★
Glad you liked it Shelby!
This veggie soup seems easily customizable. Not a fan of the Mexican spices, use Italian. Will be making this in the next coming week. I am enjoying getting to know you and your recipes. Thanks Karen.
Let me know what spices and amounts you use. If it’s good we can add it in the recipe card as another option.
This soup was awesome! Thank you for the great recipes!
★★★★★
We love it too! You’re welcome!
muy rica la sopa de desintoxicación lo que le agregué medio pimiento rojo picadito una variante más para mí gusto
gracias me gustan sus recetas
★★★★★
So glad you enjoyed the soup! Thanks for the 5 stars.
Have to say that I HATE cauliflower, but I don’t even notice it in this soup. Love that it is only 7 grams of carbs per serving, I’ve had to add crackers or bread to my lunch of soup to adjust for my insulin rates.
The thing about this soup is that a NON cook could make it by purchasing all frozen/canned items or just use up what is in the fridge.
I really loved the cauliflower in this soup! I was so surprised as I usually don’t love it that much. I love this soup and am glad you liked it too.
Making this soup was one of my first attempts at using the Smart Pot and my very first attempt at sauteing the onion first! It worked out great! I cut the amount of cayenne pepper in half, but kept the same amount of chili powder. I might cut it a little more next time, and I did adjust the vegies according to what I had available. I will do this soup again!
Good job Doreen!!!! I’m glad you are feeling more comfortable with the Instant Pot
OMG…best veg. soup I have ever had! Not needing to ‘detox’, I used 4 cups veg. broth + 3.5 cups chicken & onion broth I had in the fridge! I also cleaned out the fridge….3 brussells sprouts I cut up, a bunch of broccoli & the stems cut up; 1 bag Calif. mix frozen veg’s (Cauliflower., carrots, broccoli & bell pepper), skipped the green beans, a whole can of kernel corn, used 1 can of pinto beans (don’t often see black eyed peas here in Canada), used a whole tiny can of tomato paste, plus a can of mushroom pcs. & stems & threw in 3 handfulls of spiral coloured pasta! Also used a really BIG can of chopped tomatoes. It turned out just awesome! this is a ‘kitchen sink’ soup……you can put in any veg you want, or have left over in the fridge! It makes A LOT too! My two neighbours are going to enjoy it too! Thank you so much for this recipe…perfect for fall & winter lunches. I had it for lunch with sourdough bread, and have 8 containers left to share and freeze!
★★★★★
It really is a great tasting recipe and it should be called delicious veggie soup!
Delicious. We will add pasta next time.
Pasta would be perfect!
Very similar to weight loss cabbage soup which I love. Going to try your Detox version next.
I haven’t tried that cabbage soup but I do love this one and think you’ll like it too.
How would you change the recipe to include stew meat (beef)?
I would pressure cook the stew meat first with a cup of broth for 15 minutes. Quick release. Add everything else in and pressure cook 1 minute with natural release.