Instant Pot Diet Soup–low in calories and high in flavor! This soup is super tasty and will fill you up. You can make it in the Instant Pot or the Crockpot.
Instant Pot Diet Soup
I know it’s a bit early in the season for soup but I had to share this recipe because I just know you’ll love it. I love making this soup for dinner and then eating the leftovers for lunch all week. I just love sipping soup for lunch and this is such a great option! It has hardly any calories but it fills you up because it has lots of fiber. The cool part about this low-cal soup is that it has lots of flavor from the Better than Bouillon and the smoked paprika.
- Olive oil–or another type of oil
- Onions–or 2 Tbsp minced dried onions
- Better Than Bouillon Vegetable Base–this stuff is so good! I love the flavor it adds to vegetable soups! You can also use Better than Bouillon chicken or beef base.
- Bay leaf–If you have a Winco buy these in the bulk section…so much cheaper!
- Italian seasoning–or you can make your own
- Black pepper
- Smoked paprika–this adds a lot of flavor!
- Cayenne pepper–add more if you like is spicy
- Garlic powder
- Kosher salt
- Cabbage–I used green cabbage
- Tomato paste
- Diced tomatoes
- Green beans–you can also use frozen or fresh
- Corn–you can also use frozen or fresh
- Sauté: Turn Instant Pot to sauté setting. When displays says HOT add in the onions, celery and carrots. Sauté for about 5 minutes.
- Deglaze: Pour in the water and scrape bottom of pot so that nothing is sticking. Keep the Instant Pot on the sauté setting so that the water can start warming up while you add in the rest of the ingredients.
- Add in remaining ingredients: Add in Better than Bouillon, bay leaf, Italian seasoning, pepper, paprika, cayenne, garlic powder, kosher salt, cabbage, tomato paste, diced tomatoes, green beans and corn.
- Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. If you don’t have a soup button set the pressure cook button to low pressure for 10 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Serve: Stir and ladle into bowls and serve.
- Serve with breadsticks or French bread.
- Want to add some meat? Try adding in some rotisserie chicken (about 3 cups chopped). Stir it in after you pressure cook.
- You can swap and substitute vegetables as you like. This is a versatile soup. Try adding in cauliflower florets, potato cubes, zucchini, peppers, parsnips, etc.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot. Halve the recipe in the 3 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with the other half of your cabbage are Instant Pot Mennonite Casserole or Instant Pot Smoked Sausage And Cabbage.
6 More Instant Pot Soup Recipes…
Instant Pot Everything Soup
An easy dump and go soup with lentils, vegetables, tomato sauce, corn and salsa. A random assortment of ingredients that creates a delicious vegetarian soup.
Instant Pot Bowl O’ Red
Flavorful ground beef with tomatoes and broth. A meat chili that tastes so amazing with very little time or work.
Instant Pot Amish Friendship Soup
A delicious soup mix that you can make and eat now or layer in glass jars and give as gifts! With ground beef, whole grains and legumes it is hearty and will keep you full.
Instant Pot Hangover Soup
Lots of veggies, smoked sausage, tomatoes and macaroni make an easy and delicious dump and go soup that you can make quickly in the Instant Pot or let it simmer all day in the slow cooker.
Instant Pot Cozy Cabin Soup
Cozy Cabin Soup (Instant Pot or Crockpot)–an easy one pot meal of soup with beans, corn, rice, tomatoes and ground turkey. A super easy, no fail recipe!
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.Print
Instant Pot Diet Soup
- Prep Time: 25 minutes
- Cook Time: 10 minutes (plus 5-10 minute NPR)
- Total Time: 35 minutes
- Yield: 8 servings 1x
Low in calories and high in flavor! This soup is super tasty and will fill you up. You can make it in the Instant Pot or the Crockpot.
- 1 Tbsp olive oil
- 1 cup diced onions
- 3 ribs of celery, sliced
- 2 large carrots, peeled and sliced
- 6 cups water
- 2 Tbsp Better Than Bouillon Vegetable Base
- 1 bay leaf
- 2 tsp Italian seasoning
- 1 tsp black pepper
- 1/2 tsp smoked paprika
- Pinch of cayenne pepper
- 2 tsp garlic powder
- 1 tsp kosher salt
- 4 cups of chopped cabbage
- 1/4 cup tomato paste
- 1 (14.5 oz) can diced tomatoes
- 1 (14.5 oz) can green beans, drained
- 1 (14.5 oz) can corn, drained
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When displays says HOT add in the oil, onions, celery and carrots. Sauté for about 5 minutes.
- Pour in the water and scrape bottom of pot so that nothing is sticking. Keep the Instant Pot on the sauté setting so that the water can start warming up while you add in the rest of the ingredients.
- Add in Better than Bouillon, bay leaf, Italian seasoning, pepper, paprika, cayenne, garlic powder, kosher salt, cabbage, tomato paste, diced tomatoes, green beans and corn.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. If you don’t have a soup button set the pressure cook button to low pressure for 10 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir and ladle into bowls and serve.
Slow Cooker Instructions:
- Add all ingredients (except olive oil, you don’t need it for slow cooker version) to the slow cooker.
- Cover and cook on low for 8 hours.
- Stir and ladle into bowls and serve.
- 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 one of my favorite soups. The base is delicious. I think you can really change up the vegetables to add a twist. A definite keeper!
Thanks Mary! I agree! So versatile.
Kim B. says
Yum! Yum! Another winner. I love soup & this one is fantastic. The only thing I changed up was I subbed diced zucchini & yellow squash for the corn. (I wanted to put corn in too, but the pot would’ve been too full)
Seasonings were perfect. You made our day with this one. Thanks again.
Thanks Kim! I’m so glad you tried it and liked it!
I have made this with zucchini also. It is almost identical to the old WW soup. Very tasty and nutritious! In fact, I am fixing to make it next week.
Awesome! Thanks for the 5 stars Al!
Sharon King says
This looks amazing but I don’t have an instant pot. What is the next best way to make this – crockpot or stovetop? And for how long?
I would use the slow cooker. The instructions are listed in the recipe card: https://www.365daysofcrockpot.com/instant-pot-diet-soup/#tasty-recipes-43044-jump-target
I made it following the recipe and it was a good vegetable soup. The second time, I used beef broth and my family absolutely loved it.
So glad to hear you all liked it!
Hi Karen, do your have the nutritional information for this recipe as written? By the way I’m an avid fan of you recipes! I have 2 Instant pots and use them a minimum of twice per week!
Hi Jenn, yes the nutrition should be in the recipe card at the bottom. Thanks for being here!
How would fresh tomatoes and corn work i have so many tomatoes thank you
That will be awesome! I would dice them up and add them in. Peeled or unpeeled
Maureen Teehan says
I love all your recipes but I think it’s important to note that better than bouillon is not gluten free. That’s very important to celiacs.
Okay thank you so much for that info
Laura Dent says
Awesome soup. Since I don’t like green beans & corn in soup, I sub. with a can of Pinto beans plus broccoli florettes &/or cauliflour & increase the cabbage. I ladle it into 1.5cup containers and freeze it…….and have ‘soup for lunch’ or dinner many times! This is a recipe that you can personalize with lots of different veggies. Thanks Karen.
I love those ideas Laura! Thanks!