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instant pot soup recipe

Instant Pot Italian Vegetable Soup

Jessie
Course Low Carb / Keto Soup

Ingredients
  

  • 1/2 pound of sausage
  • 1 large sweet onion - chopped
  • 4 large carrots - sliced
  • 3 zucchini squash - cut in bite size pieces
  • 1 large can of stewed tomatoes - including juice
  • 1 teaspoon of minced garlic
  • 1 can of white beans optional
  • 1 chicken bullion cube
  • 3 cups of water
  • 1 Tablespoon of Italian seasoning
  • 1 teaspoon of ground oregano
  • 1-2 teaspoons of coarse ground garlic salt
  • 1-2 teaspoons of seasoned salt
  • 1 teaspoon of seasoned pepper

Instructions
 

  • Put the sausage in the Instant pot, and cook it on saute until completely done, and browned.
  • Remove grease from Pot, and add onion, and saute until caramelized, and golden brown. Turn off saute setting.
  • Add water and bullion cube, and add carrots, zucchini, stewed tomatoes, garlic, and beans if desired.
  • Stir and add all spices, and stir again until blended.
  • Put the lid on the Instant Pot until it beeps and locks.
  • Make sure the pressure valve is set to 'SEALING' and press the SOUP button. Allow Pot to automatically build and release pressure.
  • When Soup is done, Pot will automatically go to KEEP WARM setting, and begin to count up.
  • Turn the valve to venting to make sure all pressure has been released, and remove the lid slowly, careful of the water and steam on the lid.
  • Stir the soup, and serve immediately.