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Instant Pot “Free” Soup

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 4 minutes (plus 5 minute NPR)
  • Total Time: 19 minutes
  • Yield: 8 servings 1x


A flavorful vegetable soup with hardly any calories. This soup has zero points on weight watchers plans!


  • 6 cups water
  • 2 tsp Better than Bouillon vegetable base
  • 1 head cauliflower, cut into florets
  • 46 carrots, peeled and cut into 1/2 inch rounds
  • 1 cup diced onions
  • 1 (28 oz) can crushed tomatoes
  • 1 Tbsp minced garlic
  • 34 cups chopped spinach
  • 2 tsp dried parsley
  • 2 tsp dried chives
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp dried dill
  • 1/2 tsp paprika


Instant Pot Instructions: 

  1. Turn Instant Pot to sauté setting and add in the water so that it can start heating up.
  2. Prepare the vegetables and get out all the ingredients. 
  3. Add the rest of the ingredients into the Instant Pot. 
  4. Cancel the sauté setting. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 4 minutes. When time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid. 
  5. Stir and salt and pepper to taste. Ladle into bowls and enjoy.  

Slow Cooker Instructions: 

  1. Add all ingredients into slow cooker.
  2. Cover and cook on low for 6 hours or on high for 3 hours.
  3. Stir and salt and pepper to taste. Ladle into bowls and enjoy.  


I used my 6 quart Instant Pot Duo 60 7 in 1*.

  • Category: Soup
  • Method: Instant Pot or Slow Cooker