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.

Servings: 8 bowls

Author: Crystal Pirri

Prep Time:
10 minutes

Cook Time:
8 minutes

Instant pot warmup time:
10 minutes

Total Time:
18 minutes

Course:

Soup Dinner InstantPot

Cuisine:

American

Keywords:

Vegan Vegetable esselstyn instantpot plantperfect plantstrong tomato quickmeals veggie

🧂 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

Instructions

1 Add all ingredients to Instant Pot.
2 Using the Soup setting, choose “low pressure” and cook time 8 minutes.
3 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.
4 Stir well before serving. Add salt and pepper to taste.

Nutrition Info

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