Instant pot recipes vegetarian is an amazing cooking tool that allows you to cook meals really fast without putting too much effort into cooking it.
Spending time in the kitchen is definitely not for everyone and not everyone enjoys cooking so getting an Instant Pot is a great idea if you’re one of these people.
Even though cooking with this tool is quite easy the dishes that can be prepared with it aren’t lacking in flavor and taste.
They are as flavorful and tasty as ever and we consider this as a big bonus.
The Instant Pot can be used to make a lot of dishes for all the times of the day and for all types of diets but today’s post will be focused on making vegetarian and Vegan soups with this handy device.
Instant Pot Recipes Vegetarian – Carrot Soup
Quite easy to make soup instant pot recipes vegetarian which requires just a few simple ingredients and it takes about half an hour from start to finish.
Even though it’s simple and easy the richness of the taste will catch you by surprise and definitely impress you.
The ingredients you’ll need to make this soup are:
Instant Pot Recipes Vegetarian
- 2 cups Water
- 5 large Carrots
- 1 tbsp Salt
- 1 tbsp Olive oil
To start making this soup you’ll need to pour the olive oil into the inner pot and spread it around to cover the inside of the pot.
Put the Instant Pot to sauté and afterwards use a knife to smash the garlic cloves and add them into the pot.
Take the onion and peel it well before cutting it into larger pieces and afterwards add it to the pot as well and mix them with the other ingredients.
Use a spoon to peel the ginger and after it’s peeled put it in the pot as well.
The Instant Pot should still be in sauté mode and the ingredients inside should already get flagrant.
While this happens prepare the carrots by cutting off the top of them and then slicing them into 4 pieces per carrot.
Once they are prepared add them to the pot and let everything cook for about 5 minutes.
After the 5 minutes add the 2 cups of water into the pot and change the mode from sauté to soup and the temperature to warm.
Adjust the time of cooking to 20 minutes and before closing the pot make sure that all the ingredients are submerged under the water.
Cover the pot to close it.
Once the time has elapsed use the quick release to let the steam out and transfer the mixture to an immersion blender to mix it well.
Once it’s well combined serve it right away and garnish with chives.
This tomato soup will contain 8g net Carbs, 55 Calories, 1g Fat and 1g Protein.
Instant Pot Recipes Vegetarian – Corn Soup
The second soup recipe on the menu today is a Corn Soup that also takes about 30 minutes to make from start to finish.
The recipe is quite easy to follow and execute and the ingredients are easy to find so you won’t have to shop for too long.
The ingredients you’ll need for this soup are:
- 2 ½ cups Corn kernels
- 5 cups Vegetable broth
- 1 cup minced Cabbage
- 1 cup minced Carrot
- 2 teaspoons grated Ginger
- 2 teaspoons Sesame oil
- 2 teaspoons minced Garlic
- 1 ½ teaspoon Ground cumin
- 1 tablespoon Soy sauce
- Ground pepper according to taste
To start the instant pot recipes vegetarian you’ll need to get your instant pot and inside you need to add the corn, broth, cabbage, sesame oil, ginger, carrot, soy sauce, cumin and garlic.
Set the Instant Pot to high pressure and the timer on 10 minutes.
Allow the pressure to naturally release.
Take a blender out and separate 3 cups of the soup into the blender.
Blend till the mixture gets thicker and afterwards pour it back into the soup and adjust the seasoning according to your taste.
This corn soup will contain 8g net Carbs, 60 Calories, 2g Fat and 1g Protein.
Read More :- 4 Best Keto Low Carb Appetizer Recipes
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Instant Pot Recipes Vegetarian – Mushroom Soup
The third recipe we decided to share with you today is a vegan recipe that is very creamy and delicious and also takes about 30 minutes to make using the Instant Pot.
The ingredients are for 4 servings in total so if you’re planning on making less you’ll need to adjust the recipe a little bit although even if you make more we’re sure you won’t throw the extra soup away.
You’ll probably want to eat it again very soon and end up saving it for later.
The ingredients you’ll need for this soup are:
- 1 chopped Onion
- 1 chopped Celery stalk
- 1 chopped and peeled Carrot
- 4 minced Garlic cloves
- 8 ounces of sliced Shiitake mushrooms
- 8 ounces of sliced Crimini mushrooms
- 2 teaspoons Olive oil
- ½ teaspoon Ground pepper
- ½ teaspoon Kosher salt
- 1 teaspoon Dried thyme
- 2/3 cup Lite coconut milk
- 3 cups Vegetable broth
To start making this instant pot recipes vegetarian recipe take the Instant Pot and set it to sauté.
Add the olive oil first to heat up a little bit and afterwards add the celery, carrots and onion inside as well.
Stir them often till they are becoming softer which should take about 4 minutes.
Add the Crimini, Shiitake mushrooms, garlic, pepper and thyme inside the pot and cook them till the mushrooms are letting out liquid which usually takes about 3 minutes.
Add the broth and the salt while stirring and afterwards cover the Instant Pot and close the steam vent before setting it to high pressure.
Set the timer to 10 minutes and once the time has elapsed release the steam very carefully by utilizing the quick release valve.
Pour in half of the mixture in the pot to a blender along with some coconut milk, cover the blender and mix until the mixture it is smooth.
Do the same with the other half of the soup and serve afterwards.
This instant pot recipes vegetarian recipe is for 4 servings and each serving will have 9.1g net Carbs, 108 Calories, 5.4g Fat and 4.8g Protein.
Soups are an essential part of every day and we should strive to have at least one per day.
Feel free to let us know in the comment section below which of these instant pot recipes vegetarian style you liked the most and you’re definitely adding to your permanent rotation.