Instant Pot Vegetable Soup
Instant Pot vegetable soup is easy to prepare and tastes delicious.
Servings 4
Calories
Ingredients
- 1 small Carrot sliced
- ⅓ Celery Stalk sliced
- ½ small Beetroot peeled and chopped
- 3" long Bottle Gourd peeled and diced
- 2 big Florets Cauliflower cut into small Florets, about ¾ cup
- 1 big Vine Tomato chopped, about ¾ cup
- 1 cup Stock or Water I used bone stock
- 1 tablespoon Moong Dal
- 5 Peppercorns adjust to taste
- ¾ teaspoon Salt adjust to taste
- ¼ teaspoon Cumin Seeds
Instructions
- Wash and cut the vegetables.
- Wash dal and keep aside.
- Take all the ingredients in inner vessel of the instant pot and add about ½ cup of water. The water + stock level should be slightly below the level of vegetables.
- Plug the instant pot, cook on manual/pressure cook for 5 minutes, vent sealed.
- It will take about 10 minutes for pressure to build up and then pressure cooks for 5 minutes.
- Let pressure release manually, this will take about 15 minutes.
- Open the lid and let the soup cool.
- Using an immersion blender, purée the soup. Or use a blender. I used my Vitamix and soup is very smooth and creamy.
- Adjust seasoning and transfer to serving bowl.
- Serve hot.
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg