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Instant Pot Tomato Veggie Soup - Plant Strong, Esselstyn

This hearty and delicious tomato veggie soup will nourish you from within. Quick and easy in the Instant Pot, once your veggies are chopped (use a food processor to make it go even faster) drop everything in and you're set.
Prep Time10 minutes
Cook Time8 minutes
Instant pot warmup time10 minutes
Total Time18 minutes
Course: Dinner, InstantPot, Soup
Cuisine: American
Keyword: esselstyn, instantpot, plantperfect, plantstrong, quickmeals, tomato, vegan, vegetable, veggie
Servings: 8 bowls
Calories: 196kcal
Author: Crystal Pirri

Ingredients

  • 28 oz crushed tomatoes
  • 1 large white onion diced
  • 3 carrots large, diced
  • 4 stalks celery diced
  • 8 oz green lentils
  • 4 Yukon Gold potatoes medium, diced
  • 1 bay leaf
  • water to cover
US Customary - Metric

Instructions

  • Add all ingredients to Instant Pot.
  • Using the Soup setting, choose "low pressure" and cook time 8 minutes.
  • Allow to cook, making sure to follow all Instant Pot directions regarding venting, etc. Ensure you have enough water to allow the potatoes and lentils to expand, but do not overfill your instant pot. This recipe fit in my 6 quart pot and I filled the water to 3/4 line.
  • Stir well before serving. Add salt and pepper to taste.

Nutrition

Serving: 1bowl | Calories: 196kcal | Carbohydrates: 38g | Protein: 11g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 157mg | Potassium: 1005mg | Fiber: 13g | Sugar: 6g | Vitamin A: 4045IU | Vitamin C: 22.4mg | Calcium: 86mg | Iron: 6.3mg