Instant Pot Vegetable Soup
Instant Pot Vegetable Soup is a fast, healthy, and easy Whole30-friendly vegetable side dish and you can clean out the fridge, too!
Servings: 4 people
Ingredients
- 6 cups Instant Pot Bone Broth or chicken broth
- 2 medium carrots peeled and sliced into ¼-inch coins
- 1 medium russet potato cut into 1-inch cubes
- 1 large shallot thinly sliced
- 2 garlic cloves minced
- 3 dried shiitake mushrooms
- 1 teaspoon Red Boat fish sauce
- 1 pound baby bok choy ends trimmed and cut in half or quartered
- Diamond Crystal kosher salt
- freshly ground black pepper
- 2 scallions thinly sliced
Instructions
- Pour the broth into the metal insert of the Instant Pot.
- Carefully drop in the carrots, potatoes, and shallots. Stir in the garlic, shiitake mushrooms, and Red Boat fish sauce. Mix in the baby bok choy.
- Lock the lid on the Instant Pot and program it to cook under high pressure for 2 minutes.
- After the soup has finished cooking, release the pressure manually. Taste the soup and add salt, fish sauce, and black pepper to taste.
- Ladle into soup bowls and top with scallions.
Notes
Pro Tip: It takes about 10 to 15 minutes for the soup to come up to high pressure before the two minute countdown starts!
Nutrition
Calories: 205kcal | Carbohydrates: 14g | Protein: 39g | Fat: 1g | Fiber: 4g