Instant Pot Frozen Vegetable Soup Recipe

Frozen mixed vegetables: A blend of various vegetables like carrots, peas, corn, and green beans, providing a mix of flavors and textures.

Canned diced tomatoes: These add a rich, tangy flavor and a bit of texture to the soup.

Vegetable broth: The liquid base of the soup, which adds depth and enhances the overall flavor.

Garlic powder: A convenient way to add a subtle garlic flavor without the need for fresh garlic.

Onion powder: Adds a mild onion flavor, complementing the other ingredients.

Salt: Enhances the flavors of the soup, adjust to taste.

Black pepper: Adds a hint of spice and warmth, adjust to taste.

When using frozen mixed vegetables in your Instant Pot soup, consider sautéing them in a bit of olive oil before adding the vegetable broth. This step can enhance the flavor and add a slight caramelization to the vegetables, giving your soup a richer taste.

• frozen mixed vegetables - Substitute with fresh mixed vegetables: Fresh vegetables can provide a more vibrant flavor and texture. Just chop them into bite-sized pieces before adding to the soup.

• canned diced tomatoes - Substitute with fresh diced tomatoes: Fresh tomatoes can offer a more robust flavor. You can also use tomato puree for a smoother texture.

• vegetable broth - Substitute with water with bouillon cubes: Bouillon cubes dissolved in water can mimic the flavor of vegetable broth. Ensure they are vegan.

• garlic powder - Substitute with fresh minced garlic: Fresh garlic can provide a stronger and more aromatic flavor.

• onion powder - Substitute with fresh chopped onions: Fresh onions can add a more intense and natural onion flavor.

• salt - Substitute with soy sauce: Soy sauce can add a depth of umami flavor along with the saltiness.

• black pepper - Substitute with white pepper: White pepper can provide a similar heat but with a slightly different flavor profile.

• Allow the soup to cool completely before storing. This helps prevent condensation and keeps the vegetables from becoming mushy.

• Transfer the soup to airtight containers. For easy portioning, consider using individual serving-sized containers.

• Label the containers with the date. This ensures you keep track of how long the soup has been stored.

• Store the soup in the refrigerator if you plan to consume it within 3-4 days. The vegetable broth and diced tomatoes will maintain their flavor and texture during this period.

• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without significant loss of quality.

• When ready to reheat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture of the vegetables.

• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can use a microwave-safe container and reheat in the microwave, stirring every few minutes to ensure even heating.

• Adjust seasoning after reheating if necessary. Sometimes, the flavors can mellow out during storage, so a pinch of salt or a dash of black pepper might be needed to bring the soup back to life.

• For stovetop reheating:

  1. Pour the leftover soup into a saucepan.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup is steaming hot, it's ready to serve.

• For microwave reheating:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap (leave a small vent for steam to escape).
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Check the temperature and heat in additional 30-second intervals if needed until piping hot.

• For Instant Pot reheating:

  1. Add the leftover soup back into the Instant Pot.
  2. Set the Instant Pot to the sauté function.
  3. Stir occasionally until the soup is heated through.
  4. Turn off the sauté function and serve immediately.

• For slow cooker reheating:

  1. Pour the leftover soup into the slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally, until the soup is hot and ready to serve.

• Instant Pot: An electric pressure cooker that speeds up cooking by using high pressure to cook food quickly and evenly.

• Measuring cups: Used to measure the volume of liquid or bulk solid cooking ingredients such as vegetable broth and canned diced tomatoes.

• Measuring spoons: Essential for accurately measuring small quantities of ingredients like garlic powder, onion powder, salt, and black pepper.

• Spatula: Useful for stirring the soup before serving to ensure all ingredients are well mixed.

• Ladle: Ideal for serving the hot soup into bowls.

• Can opener: Necessary for opening the can of diced tomatoes.

• Cutting board: Handy for any additional prep work, such as chopping fresh herbs if you decide to add them for garnish.

• Knife: Useful for any additional chopping or slicing you might want to do, like adding fresh vegetables or herbs.

Use pre-chopped vegetables: Opt for frozen mixed vegetables that are already chopped to save prep time.

Batch cooking: Double the recipe and freeze portions for quick meals later.

Pre-measured spices: Keep garlic powder, onion powder, salt, and black pepper pre-measured in small containers.

Quick release method: After the natural release, use the quick release to save a few extra minutes.

Instant pot presets: Familiarize yourself with your Instant Pot presets to streamline the cooking process.