Dump everything into the instant pot pressure cooker and place the lid on the instant pot. Set the valve to sealing and cook for zero minutes.
When it beeps, do a quick pressure release.
Remove a ladle of the vegetables and put to one side.
Then blend the rest of the instant pot contents with a hand blender.
Load into bowls and serve with the leftover vegetables over.
Swaps. Speed things up and swap the thyme, basil and parsley for Italian seasoning.Bland. I find that the frozen veggies need more seasoning than regular vegetables and when pressure cooked vegetables can lose their flavour. Therefore, do a taste test and add extra seasoning if necessary.Hot. I recommend using a stock that is warm or hot. This will speed up the time to pressure and you are not waiting around for as long.Thanks for reading our instant pot frozen vegetable soup recipe on Recipe This. We have many more instant pot recipes for you to check out next. Though if you would like more soup recipes, then I recommend you try our instant pot butternut squash soup next.
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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