Vegetable soup made in an 8 quart insta-pot

Here is one of my favorite recipes and of course I encourage you to send in your favorites at the bottom of this page.  All I ask is that submissions are easy to prepare and the ingredients be easy to find in our local grocery stores.

The recipe below is from the video but you can customize the veggie choices to your liking, here are some options: zucchini, tomatoes, squash, asparagus, cabbage or leeks and many more.

Add more protein by adding cooked or canned beans — white beans, chickpeas, black beans or kidney beans would be excellent just remember to adjust your cooking time.  Adding beans or pasta will make it more like a minestrone soup but remember pasta does not refrigerate well.

I recommend NOT using store bought broth as even the low sodium version have a significant amount of sodium.

3 pounds of your favorite potatoes cut to preferred size - all of the varieties of potatoes I have tried have yielded good results
1 pound of carrots - I buy them sliced to reduce prep time
12 oz of white button mushrooms - also available sliced
1 medium size onion or 2 bundles of green onions
1 celery stalk - half of a large stalk or just one of the celery hearts
1 green pepper

Top off insta-pot with: Cauliflower, broccoli, green peas and corn, fill to max fill line.

I recommend adding the following seasonings before cooking but they are all optional and you choose what you prefer.  All of these seasonings are high in nutritional value and I add all of them when I'm cooking:

1 tablespoon crushed red pepper - will add a little heat
1 tablespoon Dash Salt Free table blend (or your favorite salt free blend)
1 tablespoon Turmeric - Indian flavor (excellent anti-inflammatory benefits)
1 tablespoon minced garlic
1 teaspoon ground black pepper

Add water to the insta-pots max fill line

Cook 10 minutes in the insta-pot

Seasonings to add to the finished soup per serving - for soup stored in refrigerator add these right before microwaving:
1 1/2 tablespoon freshly ground flax seeds - nutty flavor, will thicken the stew
1/2 tablespoon freshly ground fenugreek seeds - Indian flavor
1/2 tablespoon nutritional yeast - cheesy flavor

I started with a 4 quart insta-pot then went to a 6 quart and finally an eight quart. It saves me time by making eight serving at a time.

I use quart size sealable bowls to store this stew in my refrigerator.  They keep just fine.  I use small plates to cover the stew during microwaving to prevent damage to the plastic covers

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