Instant Pot Detox Vegetable Soup
This Instant Pot Detox Vegetable Soup is a super healthy way to get your veggies in – it's vegetarian, high in fibre and the perfect comfort food!
Today you are going to eat ALL your vegetables in one serving with this Instant Pot Detox Vegetable Soup!
Like if you don't feel like a new person after a big bowl of this….
LOL jk.
I kinda debated even putting the word “detox” in this post because really, at the end of the day, your organs do a good job of detoxing your body on the regular anyway, food can't really do that (certain foods can supposedly just help push the body's natural process along) or so I've been told.
But for the purposes of Pinterest and Facebook and Google search and being trendy with the whole New Year new you thing, we're going with this title. Forgive me later because once you've tried this, you really will see how it is the ultimate deliciously healthy vegetable soup.
This Instant Pot Detox Vegetable Soup actually kinda reminds me of my favourite canned alphabet vegetable soup, which I made a copycat version of last year. Really, it's pretty simple, and as long as you have a few key pantry staples on hand along with some fresh veggies you'll be able to whip up a big batch of this in no time!
Pretty much if you have the following on hand along with some fresh veggies of your choosing, you'll have everything you need to make this soup:
- Vegetable bouillon cubes/stock
- Kidney beans (I used white kidney beans but you could use red…or black beans, or chickpeas)
- Crushed tomatoes (I buy the jars in bulk to keep on hand in my pantry)
- Garlic
- Onions
- Salt & pepper
- Heck, you could even throw some wild rice or quinoa in there if you'd like to add some more protein
And don't think you have to even add the same veggies as me! Because we're using the Instant Pot here, I've thrown in most of the veggies into the hot broth after the fact so that they don't get overcooked. With any pressure cooker you have to be careful of that, and to me there's nothing worse than the taste and texture of overcooked broccoli or zucchini.
I would rather the veggies still have a bit of a crunch to them and *supposedly* you retain more of their nutrients the closer you are to them being raw. Who woulda thought?
Anyway, all this to say that you really can throw in whatever you've got laying around in your vegetable crisper. Here are some more ideas for veggies you can add to this soup:
- Cauliflower
- Green beans
- Any sort of greens like spinach, kale, chard, etc.
- Cabbage (red or green)
- Sweet potatoes
- Squash
- Peas
- Asparagus
- Corn
- Potatoes
And the list goes on and on as I'm sure you might imagine. Don't be afraid to change it up!
Now let's dive right into this Instant Pot Detox Vegetable Soup! Dinner ready in no time folks!
Will you be making this Instant Pot Detox Vegetable Soup?
Whip up a batch for your weekly meal prep or just enjoy as a cozy dinner after a long day – it'll have the taste of a slowly simmered soup made with love, but made totally hands-free in your pressure cooker instead. Win win baby!
If you try any of my recipes be sure to let me know on Instagram, Twitter, Facebook or in the comments – I’d love to see what you come up with!
The Instant Pot DUO Plus 60
is the version I use in this recipe.
Grab some Glass meal prep bowls if you plan on packing this soup up for lunch!
Instant Pot Detox Vegetable Soup
Ingredients
- 1 tbsp olive oil
- 1 can white beans
- 4 cloves garlic minced
- 2 small yellow onions, diced
- 1 large carrot, chopped
- 2 stalks celery, chopped
- 6 cups vegetable broth
- 1 1/2 cups crushed tomatoes
- 2 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 small head broccoli, chopped
- 1 zucchini, chopped
- 1/2 each red and yellow pepper, chopped
Instructions
- Dump all ingredients except for broccoli, zucchini and bell peppers into Instant Pot. Set to manual and pressure cook on high for 2 minutes. Instant Pot will take about 10 minutes to pre-heat and then the 2 minutes to cook. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
- Stir in zucchini, broccoli and bell peppers, then replace with lid and let sit for 6-8 minutes, just until veggies are tender. Serve and enjoy!
Nutrition
Oohhh!!! I’m totally making this tonight!
Yay!!! Let me know how it turns out! 🙂
Hey thanks for the recipe! How much Italian seasoning do you use?
OMG I can’t believe I forgot to add that in there! It’s 2 tsp – I just updated the recipe to reflect that. Thanks so much for catching that Dani, hope you enjoy 🙂
What adjustments would you make to do this stove top or crock pot?
I was wondering this too!
How would I make this without a pressure cooker?
I finally got around to making this tonight and boy it is delish. I had copied the recipe before you adjusted it to include the Italian seasoning and it was just fine without it. Thanks so much!
Yay!!! I am sooooooo happy to hear that! This is definitely one of my favourite soups! Glad you enjoyed 🙂
Thanks so much for posting this! I was just at the farmer’s market today and tasted a wonderful tomato tuscan soup that looks very similar to your recipe that I wanted to figure out how to make, so this is great! They added corn as well, and spinach, and used herbs de provence for flavoring, but I think that basil and oregano would also work. I am also going to try it using fresh tomatoes and freezing the result in mason jars for consumption during the cold winter, when it isn’t 37 degrees outside….
That’s such a great idea Cheryl! I love making big batches of soup to reheat in the fall and winter. Can’t wait to hear your thoughts on this soup 🙂
Hi, the recipe looks great!! I was wondering what adjustments you would make if you were using frozen broccoli, zucchini and carrots instead of fresh? I often times buy frozen cause it lasts longer, and doesn’t spoil if I can’t get around to cooking it right away.
Hey Mai! I would add the frozen veggies in last instead of pressure cooking them since they will likely already be pre-cooked. Hope that helps!
Don’t forget there is a simmer function on the instant pot, if anyone trying this recipe finds that they want the veggies a little more tender at the end. But I agree about over cooked broccoli which develops a disgusting flavor when it turns a sickly green color. I would probably put the bell pepper in with the pressure cooking stage because I like them well cooked. But the zucchini and broccoli going in at the end is a brilliant idea.
Thank you so much for reminding me Susan, this would probably be a perfect way to get the broccoli a little more cooked! And same with the bell peppers – I find people’s preference for the cook done on peppers really ranges
Made this soup tonight, it is yummy followed everything.. thank you.
Yay! Glad you liked it Diane 🙂
Just made this soup for lunch. It was delicious and so easy! Everyone loved it. Thanks for the recipe!
I’m so happy to hear that Kate, thanks for sharing with me!!! 🙂