Instant Pot Weight Loss Magic Soup

Instant Pot Weight Loss Magic Soup–a soup full of flavor and vegetables but not calories!

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Instant Pot Weight Loss Magic Soup

I am the biggest fan of keeping a big tupperware container full of healthy vegetable soup in my fridge. It is the perfect healthy lunch/dinner. It is a great option for colder weather months when you want to eat healthy but you want something warm to eat instead of a salad or green smoothie.

This soup is chock full of vegetables and will fill you up. You can have 1 ½ cups of soup for just over 100 calories. If you want to read more about Weight Loss Magic Soup and where it comes from visit Favorite Family Recipes. I have taken their recipe and adapted it with extra seasonings as well as making it into an Instant Pot recipe.

This recipe is very versatile and you can add or subtract the vegetables you want. For example, try adding in green beans, celery, spinach or kale. If you don’t like kidney beans add in some lentils or black beans instead. You can play with the seasonings as well. Instead of Italian seasonings you can add in Cajun seasonings or whatever you fancy. If you’d like you can add meat to the soup. Try adding in a pound of cooked lean ground turkey for extra protein.

Ingredients/Substitution Ideas

• Olive oil
• Diced onion
• Sliced or chopped mushrooms
• Chicken broth or vegetable broth–or water and Better than Bouillon
• V8 or vegetable juice–or tomato juice. Low sodium variety is fine.
• Fire roasted tomatoes–or another variety of tomato you like
• Minced garlic
• Carrots
• Kidney beans–or black, pinto, Great Northern, etc. You can also use a half cup of lentils (pressure cook for 12 minutes instead of 10).
• Chopped or shredded cabbage–I used green cabbage
• Italian seasoning
• Bay leaf
• Kosher salt–if you use regular salt you’ll need to use less salt (1 tsp table salt = 1 ¼ tsp of kosher salt)
• Black pepper
• Garlic powder
• Smoked paprika
• Zucchini
• Yellow summer squash

How to make weight loss soup in the Instant Pot

1. Sauté: Turn Instant Pot to sauté setting. When hot add in the oil and the onions and mushrooms. Sauté for 3-4 minutes.
2. Heat liquids: Pour in the broth and V8 so it can start heating up while you prepare all the vegetables. This will help the pot come to pressure much quicker.
3. Prepare veg: Add in the tomatoes, garlic, mushrooms, carrots, beans, cabbage, Italian seasoning, bay leaf, salt, pepper, garlic powder and paprika. 
4. Pressure cook: Cover the Instant Pot. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. When time is up let the pot sit for 5 minutes and then move valve to venting. Remove the lid. 
5. Add tender veg: Add in the zucchini and squash and cover the pot and pressure cook for 1 more minute. You can also just turn the Instant Pot to the sauté setting and cook the squash until it is tender. 
6. Serve: Taste test and add more seasonings to taste as needed. Ladle into bowls and serve. 

Notes/Tips

• I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot. This recipe fills the entire Instant Pot! It makes a lot! You will have to cut the recipe in half for the 3 quart pot.
• If your Instant Pot doesn’t have a soup button you can just use the pressure cook/manual button for 10 minutes.
• Other equipment I used: cutting boards*, knives*, sauté paddle*, ladle*
• Store leftovers in an airtight container* in the refrigerator for up to 7 days or in the freezer for up to 3 months.

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*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.