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

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
- Sauté: Turn Instant Pot to sauté setting. When hot add in the oil and the onions and mushrooms. Sauté for 3-4 minutes.
- 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.
- Prepare veg: Add in the tomatoes, garlic, mushrooms, carrots, beans, cabbage, Italian seasoning, bay leaf, salt, pepper, garlic powder and paprika.
- 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.
- 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.
- 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.


Instant Pot Weight Loss Magic Soup
- Prep Time: 20 minutes
- Cook Time: 10 minutes (plus 5 minute NPR)
- Total Time: 30 minutes
- Yield: 13 servings 1x
Description
A soup full of flavor and vegetables but not calories!
Ingredients
- 1 Tbsp olive oil
- 1 cup diced onion
- 8 ounces sliced or chopped mushrooms
- 4 cups chicken broth or vegetable broth
- 3 cups V8 or vegetable juice
- 2 (14.5 oz) cans fire roasted tomatoes
- 1 Tbsp minced garlic
- 3 carrots, peeled and sliced
- 1 (14.5 oz) can kidney beans, rinsed and drained
- 4 cups chopped or shredded cabbage
- 2 tsp Italian seasoning
- 2 bay leaf
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 sliced or diced zucchini
- 1 sliced or diced yellow summer squash
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When hot add in the oil and the onions and mushrooms. Sauté for 3-4 minutes.
- Pour in the broth and V8 so it can start heating up while you prepare all the vegetables.
- Add in the tomatoes, garlic, mushrooms, carrots, beans, cabbage, Italian seasoning, bay leaf, salt, pepper, garlic powder and paprika.
- 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.
- 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.
- Taste test and add more seasonings to taste as needed. Discard the bay leaves. Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat oil in a frying pan over medium high heat. Add in the oil and the onions and mushrooms. Sauté for 3-4 minutes. Add to the slow cooker.
- Add in the broth, V8, tomatoes, garlic, mushrooms, carrots, beans, cabbage, Italian seasoning, bay leaf, salt, pepper, garlic powder and paprika.
- Cover and cook on low for 4-6 hours. Add in the zucchini and squash and cook for 2 more hours.
- Taste test and add more seasonings to taste as needed. Discard the bay leaves. Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker
10 More Healthy Instant Pot Soups to Try…
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Healthy and flavorful tomato soup recipe (can be vegetarian and dairy free). It tastes amazing with grilled cheese sandwiches!
Instant Pot “Free” Soup
A flavorful vegetable soup with hardly any calories. This soup has zero points on weight watchers plans!
Instant Pot Whatever You Want Soup
Mix and match ingredients to make a soup exactly to your liking and what you have in your refrigerator/pantry at this moment!
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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.
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.
*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.
I made this soup the other day. I used Napa cabbage, home canned tomato juice, home cooked pinto beans and zucchini and summer squash zoodles. We both loved it. I froze the leftovers for when it really gets cold!
★★★★★
Oh I love the sound of all the homemade stuff! Good work Debbie 👏👏👏
WE used to call this the cabbage soup diet. Day 1 was all fruit, no bananas, day 2 all veggies, day 3 fruit and veggies and cabbage soup, day 4 was the soup and baked potatoes day 5 was steak etc. Can’t remember the exact order but our office smelled like cabbage! It is delicious. Thank you for the recipe!
★★★★★
Oh wow! Interesting! I don’t think I could ever do that diet haha