Instant Pot Vegetable Soup
This easy Instant Pot vegetable soup is light yet comforting with Asian aromatics that lend a distinctly refreshing and unique flavor. It’s homey and healthy, perfect to serve as a side or light main dish. {Gluten-Free, Vegan}
Servings: 4 servings
Ingredients
- 2 teaspoons peanut oil (vegetable oil)
- 2 ” (5 cm) ginger , grated (around 2 tablespoons)
- 3 green onions , sliced & green part reserved for garnish
- 6 round radishes , diced (yields 1 cup)
- 6 oz (170 g) green beans , chopped into 1-inch (2.5-cm) pieces (yields 1 cup)
- 1 can (15 oz / 140 g) cannellini beans , rinsed and drained
- 1 can (14.5 oz / 410 g) tomatoes , diced
- 1/2 teaspoon salt
- 4 cups vegetable stock
- 1 teaspoon soy sauce (or tamari for gluten-free)
- 2 teaspoons sesame oil (or to taste)
Instructions
- Turn the Instant Pot to the “Saute” function and add the vegetable oil and ginger. Saute until fragrant, about 1 minute. Turn off the saute function.
- Add the green onions, radishes, green beans, cannellini beans, tomatoes, salt, and stock.
- Seal the instant pot and make sure the valve is pointed to lock. Set on “Manual” at “High Pressure” and cook for 4 minutes.
- Once done, quick-release the pressure by pressing the quick release button on the Instant pot lid, or use a spatula to turn the valve to unlock it.
- Drizzle with soy sauce and sesame oil. Stir to mix well.
- Serve hot or warm.
Nutrition
Serving: 1serving, Calories: 95kcal, Carbohydrates: 11.5g, Protein: 2.9g, Fat: 5.1g, Saturated Fat: 0.9g, Sodium: 438mg, Potassium: 469mg, Fiber: 4.3g, Sugar: 4.7g, Calcium: 46mg, Iron: 1mg