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Easy Instant Pot Low-Cal Italian Vegetable Soup

5 from 2 reviews



1 bag of frozen mirepoix

1 bag of frozen mixed vegetables (broccoli, cauliflower, carrots)

1 bag frozen peppers and onions

1 28 ounce can of no salt tomato sauce (or crushed tomatoes or 2 14 ounce cans of no salt diced tomatoes)

1 32 ounce container of low sodium veggie broth

1 tbsp italian seasoning

salt and pepper, to taste

Optional: add a can of beans, cooked grains, lentils, canned chicken or canned salmon


Place all ingredients in the Instant Pot. Set to manual for 25 minutes and move the valve to release the pressure once the clock reaches 0.