Instant Pot Root Veggie Soup
A hearty soup for the fall and winter season using an Instant Pot or Slow Cooker.
As always I have included the total approximate time including pressure up and natural pressure release time. This recipe is worth the 2 hours it will take!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
slow cooker
dairy free
- 1 tbsp sea salt
- 2 tbsp garlic powder
- 1/2 cup coconut oil
- 7 cups chicken broth ((veggie broth for vegan))
- 6 cups russet potatoes ((peeled and chopped))
- 3 cups carrots ((peeled and chopped))
- 1 cup yellow onion ((sliced thinly))
- 1 cup tomatoes ((canned and italian seasoned))
- 1 tbsp medium chili powder
- Carbohydrate 1.52691000309786 g
- Cholesterol 0 mg
- Fat 13.6159600115291 g
- Fiber 0.207899992410932 g
- Protein 0.352800000715775 g
- Saturated Fat 11.7668350099505 g
- Serving Size 1 1 people (17g)
- Sodium 654.587251328054 mg
- Sugar 1.31901001068693 g
- Trans Fat 0.80723000068811 g
- Calories 124 calories
Add all ingredients to Instant Pot Stir gently and close lid and vent Set for 30 minutes on "Soup" Allow to naturally release pressure until lid opens easily, this took about 50 minutes for me Using an immersion blender (or a standard blender in increments) blend until smooth for a creamy soup Alternatively you can eat this soup without blending if preferred Add all ingredients to slow cooker and stir, close lid Set on low for 4-6 hours until veggies are soft and can be blended into cream soup easily If desired, blend using an immersion or standard blender
