Description
Homemade vegetable soup utilizing frozen veggies that is packed full of flavor and on your table in less than 45 minutes. I love a good homemade vegetable soup and find myself buying frozen veggies just so I can make this. Eliminate the celery and there is no chopping whatsoever. It doesn’t get any easier than dumping it all, giving it a stir, and walking away.
Ingredients
- 6 cups chicken broth
- 3 cups frozen O’Brien hash brown potatoes
- 1 (14.5 ounce) can diced tomatoes
- 1 (12 ounce) package frozen mixed vegetables (corn, peas, carrots, green beans, and lima beans)
- 1 celery rib, sliced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon freeze-dried dill
- ¼ teaspoon ground black pepper
Instructions
- Place chicken broth
- hash brown potatoes
- tomatoes
- frozen vegetables
- celery
- Worcestershire sauce
- paprika
- oregano
- onion powder
- salt
- dill
- and pepper into a multi-functional pressure cooker (such as Instant Pot). Stir to combine.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 0 minutes. Allow 30 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to the manufacturer’s instructions
- about 5 minutes. Ladle soup into bowls.
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 6