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Low-Calorie Instant Pot Soup for Weight Loss Results

Whenever you’re on a dieting journey, this Weight Loss Vegetable Soup is an excellent choice.

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This is one of my favorite healthy soups — flavorful, satisfying, and easy to make in the Instant Pot.

Consider it a delicious vegetable soup you can enjoy any time.

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Serving size: 1 cup | Makes: 6 servings | 3 PersonalPoints per serving

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What you need to make this Instant Pot Weight Loss Soup:

Olive oil
1 large white onion, chopped
Minced garlic
Tomato paste
Fresh zucchini, quartered and chopped
Fresh celery stalks, halved and sliced
Carrots, peeled and sliced into rounds
Yukon potatoes, halved, quartered and cut into chunks
1/4 head purple cabbage, chopped
Fresh green beans, trimmed and halved
Fresh broccoli florets
Dried basil
Dried oregano
Onion powder
Garlic powder
Red pepper flakes
Salt and black pepper to taste
Low-sodium vegetable broth
Bay leaves

How to make this Instant Pot Weight Loss Soup:

Step 1. Set the Instant Pot to Sauté.
Step 2. When hot, add the olive oil.
Step 3. Add the chopped onion and cook until soft.
Step 4. Stir in the minced garlic and cook for about 1 minute, stirring constantly.
Step 5. Add the celery, zucchini, carrots, potatoes, cabbage, and tomato paste. Stir to combine.
Step 6. Add the dried basil, oregano, onion powder, garlic powder and red pepper flakes, then stir to mix.
Step 7. Season with salt and pepper to taste.
Step 8. Pour in the vegetable broth and stir. Add the green beans, broccoli florets and bay leaves, stirring gently so the vegetables are evenly distributed.
Step 9. The broth should cover the vegetables; if not, add more broth but do not exceed the Instant Pot’s max fill line.
Step 10. Close the lid and set the Instant Pot to Manual (High Pressure) for 5 minutes.
Step 11. It will take roughly 10 minutes for the Instant Pot to reach pressure. Once it reaches pressure, allow the 5-minute cook time to complete.
Step 12. After cooking, allow a 10-minute natural pressure release.
Step 13. Carefully release any remaining pressure by opening the vent, then open the lid.
Step 14. Remove and discard the bay leaves, stir the soup, and adjust seasoning as needed.
Step 15. Garnish with chopped parsley and serve warm.

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Enjoy this filling, vegetable-packed soup as a light lunch or dinner. It reheats well and makes a great meal prep option for the week.

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Save this recipe on Pinterest for later 🙂

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Camelia

Instant Pot Weight Loss Soup

Think of it as a yummy veggie soup you can enjoy whenever you’d like.
Print Recipe
Pin Recipe
Prep Time 5 minutes
Cook Time 50 minutes
Additional Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Dinner
Calories: 238
IngredientsMethodNotes

Ingredients

  • 2 Tbsp olive oil
  • 1 large white onion chopped
  • 1 Tbsp +m1 tsp minced garlic
  • 2 Tbsp tomato paste
  • 2 fresh zucchini cut in quarters and chopped
  • 3 fresh celery stalks cut in half and sliced
  • 3 carrots peeled and rondelle cut
  • 4 Yukon potatoes cut in half, quartered, and cut in chunks
  • ¼ head of purple cabbage chopped
  • 1 C fresh green beans each cut in half
  • 1 ½ C fresh broccoli florets
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 1 ½ tsp garlic powder
  • 1 tsp red pepper flakes
  • Salt and pepper to taste
  • 6 C low-sodium vegetable broth
  • 3 bay leaves

Method

  1. Set the Instant Pot to Sauté.
  2. When hot, add the olive oil.
  3. Add the chopped onions and cook until soft.
  4. Stir in the minced garlic and cook for 1 minute.
  5. Continue stirring while the garlic cooks.
  6. Stir in the celery, zucchini, carrots, potatoes, cabbage, and tomato paste.
  7. Mix well.
  8. Add the dried basil, oregano, onion powder, garlic powder and red pepper flakes.
  9. Stir to combine.
  10. Season with salt and pepper to taste.
  11. Pour in the broth and stir.
  12. Add the green beans, broccoli florets, and bay leaves, then stir to mix.
  13. Make sure the broth covers the vegetables; add more if needed, observing the max fill line.
  14. Close the lid and set to Manual (High Pressure) for 5 minutes.
  15. Allow about 10 minutes for the pot to reach pressure, then the 5-minute cook will begin.
  16. After cooking, allow a 10-minute natural pressure release.
  17. Carefully open the vent to release any remaining pressure, then open the lid.
  18. Remove the bay leaves, stir, taste and adjust seasoning if needed.
  19. Garnish with chopped parsley and serve.

Notes

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Weight Watchers points: 3 PersonalPoints per serving

SERVING SIZE: 1 CUP