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Instant Pot Weight Loss Magic Soup


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5 from 2 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • 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

Scale
  • 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:

  1. Turn Instant Pot to sauté setting. When hot add in the oil and the onions and mushrooms. Sauté for 3-4 minutes.
  2. Pour in the broth and V8 so it can start heating up while you prepare all the vegetables. 
  3. Add in the tomatoes, garlic, mushrooms, carrots, beans, cabbage, Italian seasoning, bay leaf, salt, pepper, garlic powder and paprika. 
  4. 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 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. Taste test and add more seasonings to taste as needed. Discard the bay leaves. Ladle into bowls and serve. 

Slow Cooker Instructions:

  1. 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. 
  2. Add in the broth, V8, tomatoes, garlic, mushrooms, carrots, beans, cabbage, Italian seasoning, bay leaf, salt, pepper, garlic powder and paprika. 
  3. Cover and cook on low for 4-6 hours. Add in the zucchini and squash and cook for 2 more hours. 
  4. 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