Instant Pot Leftover Vegetable Soup
This delicious Instant Pot Leftover Vegetable Soup is perfect for batch freezing. The prep was less than 2 minutes and then let your Instant Pot (or other pressure cooker) do all the hard work!
Servings: 35
Calories:
Ingredients
- Instant Pot
- Hand Blender
- 4 Kilos Chopped Vegetables
- 1 Vegetable OXO Cube
- 200 g Mozzarella Cheese grated
- 2 Tbsp Greek Yoghurt
- 4 Tbsp Oregano
- Salt & Pepper
Instructions
- Place your chopped vegetables into the bottom of your Instant Pot. Fill them up until they reach just before the max line in your inner pot.
- Place 180ml of vegetable stock into your Instant Pot.
- Place the lid on your Instant Pot.
- Set the valve to sealing.
- Cook for 15 minutes on manual.
- Manually release pressure and remove the lid.
- Using a hand blender, blend the contents of the Instant Pot. Add to it cheese, salt, pepper, oregano and any other favourite seasonings.
- Mix with a wooden spoon the Greek yoghurt.
- Serve.
Notes
When I filled my Instant Pot, I took it to the 4 litre line which is nearly 12 cups. The vegetables I used were ones that I had bought from the supermarket in soup portions ready for cooking.
They included spinach, turnip, carrot, pumpkin, leeks and onions. This may seem like a lot of oregano but remember you’re doing a big freezer batch here and you may even want more, depending on how strong an Italian flavour you like.
The prep is less than a minute thanks to using pre chopped vegetables and having very little to do! Never go over the recommended 180ml of stock for your Instant Pot. This is because the more stock you add, the longer the Instant Pot will take to come to pressure.
I always mix 1 vegetable OXO cube with 180ml of warm water. It gives it a lovely vegetable flavour and perfect for cooking soup. As this Instant Pot Leftover Vegetable Soup was made into meals for 2 sittings on the day we made it, plus it did 5 freezer portions too.
But remember each of these portions is enough to serve the 5 of us with bread for lunch. You could also take it a step further. Water down the soup (as it is very thick) and turn it into a broth or a Chinese style soup. Or even use it as a creamy sauce for your pasta. 15 minutes may sound a lot for cooking diced vegetables.
But remember the Instant Pot is nearly maxed out and its not the same as cooking a couple of carrots in it. The Greek yoghurt also gives it a delicious creamy flavour. You can also use coconut milk instead. For a plan B – chop up some cooked chicken and throw it in when the vegetables are cooked. Perfect for it you want a meaty soup.
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
Are We Friends On Pinterest?If we are not and you use Pinterest then follow us @RecipeThisBlog for more delicious recipes.
Fancy A Video?Subscribe to the Recipe This YouTube Channel for full length recipe videos. Don't forget to click the bell icon to be notified when we upload a new video. Subscribe Here!
Copyright Notice© RecipeThis.com. ALL content including photos are copyright protected. Sharing of our recipes is both encouraged and appreciated via the social share buttons. Copying and/or pasting full recipes to any social media channel or onto your own website is strictly prohibited.