Perfect Gluten Free Vegetable Soup with the Instant Pot

January 09, 2017

Get your veggies in quick with this delicious soup cooked in the Instant Pot

1 Large Yellow Onion
6 Medium Carrots- about 2 cups chopped
8 Stalks Celery- about 3 cups chopped
3 cups diced butternut squash
1 tablespoon fat of choice for cooking
4 cups broth of choice
1 cup water
1 tsp salt
2 stalks of fresh oregano
2 stalks of fresh thyme
1 14.5 oz can of diced tomatoes in juice - Look for organic NO BPA cans
1 tablespoon tomato paste
1 tablespoon apple cider
Optional- Kale about 2 cups chopped

Thinly slice your onion. Turn your Instant Pot to saute and add the cooking fat and onions. Saute for 10 minutes. I keep an eye on my onions and stir occasionally to prevent burning, while I chop the...
See the full directions on my site

Nutritions

Calories
3878

Sodium
4344mg
181% DV

Fat
188g
290% DV

Protein
397g
795% DV

Carbs
154g
52% DV

Fiber
49g
196% DV