Instant Pot Skinny Soup only has 150 calories per serving but has tons of flavor and a lot of bite. It’s not just broth! There’s tons of vegetables and some meat too. Perfect for lunch or dinner on a chilly day.
The slow cooker and Instant Pot instructions are both listed in the recipe card below.
Instant Pot Skinny Soup
Greg requested a healthy vegetable soup to have for lunches this week and this skinny soup is what I came up with! It was chock full of vegetables and had a lot of body. The flavor was very tasty as well. The soup didn’t last all week because we’ve all been snacking on it so I’m definitely going to make another batch soon.
You can eat a whole cup and a half of soup for only 150 calories. This soup is filling even though it is low calorie. The cabbage really adds a lot of texture and makes it feel like you are eating noodles or rice. Plus with the addition of a little lean meat you get some protein.
Ingredients/Substitution Ideas
- Lean ground turkey–or ground beef, ground chicken or ground pork
- Minced dry onion–or 1 cup diced onion
- Cajun seasoning–I used the Kroger brand
- Water
- Better than Bouillon Beef or Chicken Base
- Carrots
- Canned corn–or 1½ cups frozen corn
- Canned green beans–or 1 1/2 cups frozen or fresh
- Crushed tomatoes–I like the texture of crushed tomatoes for this soup best
- Celery
- Cabbage–I used green cabbage
- Garlic powder
- Onion powder
- Black pepper
- Kosher salt
- Worcestershire sauce
Steps
- Brown: Turn Instant Pot to saute setting. When display says HOT add in the turkey and break it up. Add in the onion and cajun seasoning. Brown for about 5 minutes.
- Deglaze: Pour in the water and scrape bottom of pot so that nothing is sticking. Stir in the Better than Bouillon.
- Add ingredients: Add in carrots, corn, green beans, tomatoes, celery, cabbage, garlic powder, onion powder, pepper, salt and Worcestershire sauce.
- Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 8 minutes (if you don’t have a soup button just use the pressure cook button). When time is up let the pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Serve: Stir the soup. Ladle into bowls and serve.
Notes/Tips
- Serve with some crusty French bread or cornbread.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot. Halve the recipe in a 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 rest of your head of cabbage are Cabbage, Potatoes And Sausage and Cabbage Roll Casserole.
More Skinny Recipes to Try…
Skinny Slow Cooker Pork Carnitas
Lean pork cooked in your slow cooker with onion, garlic, jalapeno, and lots of spices. Then the pork is crisped up on the stove top in a little olive oil creating maximum flavor for tacos, salads, burritos, nachos and enchiladas.
Slow Cooker Recipe for Skinny Tomato Basil Parmesan Soup
(this is an updated post from May 2012) The most popular recipe on my site is the Tomato Basil Parmesan Soup. Although it tastes extremely awesome, it’s probably not the healthiest soup on the planet (butter, cream, cheese…). I’ve received many requests to lighten that soup up. That’s where this recipe comes in. I lightened
Slow Cooker Creamy and Skinny Taco Chili Soup
Need a warm bowl of comfort without the guilt? Try this creamy, satisfying taco chili soup for dinner this week. It tastes amazing and it’s a cinch to make. With the help of your slow cooker you’ll be all set.
Instant Pot Skinny Broccoli Cheddar Soup
A healthier version of a very popular soup. Because the base of the soup is made of yellow potatoes instead of butter, flour and cream this soup is gluten free and lighter than it’s original counterpart.
Instant Pot Skinny Chicken Alfredo
A lighter version of creamy, dreamy chicken alfredo that you can make all in one pot, your Instant Pot.
Instant Pot Skinny Honey Lemon Chicken
A fast and easy chicken breast recipe with a light lemony sauce.
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 Skinny Soup
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 10 servings 1x
Description
Instant Pot Skinny Soup only has 150 calories per serving but has tons of flavor and a lot of bite. It’s not just broth! There’s tons of vegetables and some meat too. Perfect for lunch or dinner on a chilly day.
Ingredients
- 1 pound lean ground turkey or ground beef
- 2 Tbsp minced dry onion or 1 cup diced onion
- 1 tsp cajun seasoning
- 5 cups water
- 2 Tbsp Better than Bouillon Beef or Chicken Base
- 3 carrots, peeled and sliced
- 1 (15.25 oz) can corn, drained (or 1 1/2 cups frozen corn)
- 1 (15.25 oz) can green beans, drained (or 1 1/2 cups frozen or fresh)
- 1 (28 oz) crushed tomatoes
- 3 ribs of celery, sliced
- 4 cups chopped cabbage
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1/2 tsp kosher salt
- 1 Tbsp Worcestershire sauce
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the turkey and break it up. Add in the onion and cajun seasoning. Brown for about 5 minutes.
- Pour in the water and scrape bottom of pot so that nothing is sticking. Stir in the Better than Bouillon.
- Add in carrots, corn, green beans, tomatoes, celery, cabbage, garlic powder, onion powder, pepper, salt and Worcestershire sauce. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 8 minutes. When time is up let the pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir the soup. Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the turkey and break it up. Add in the onion and cajun seasoning. Brown for about 5 minutes. Add into the slow cooker.
- Add in water, Better than Bouillon, carrots, corn, green beans, tomatoes, celery, cabbage, garlic powder, onion powder, pepper, salt and Worcestershire sauce.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Stir the soup. 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.
Made this soup as written tonight except I substituted low FODMAP ingredients for onion and garlic. It was OUTSTANDING! It will definitely be in our soup rotation this winter. Thank you very much Karen for this wonderful recipe.
Gaff Pearce
★★★★★
You’re welcome Gaff!
i had a lot of cabbage this summer and didn’t know what to do with it so dehydrated it. When I saw this recipe I knew i had to try it using that cabbage. It worked perfectly in this recipe – all I did was add a little more water. I also chopped up a whole small onion, and added minced garlic and fresh mushrooms … so good! Even my occasionally picky kiddos liked it, with only one comment – more beef!
Such an awesome recipe – will definitely make again!
★★★★★
Well that’s really cool!
Loving the recipes. Unfortunately I have taken over most of the cooking from my wife because of them. Keep up the good work.
★★★★★
Lol Tom! Fortunately for your wife though haha!