Dinner for 6

Instant Pot Vegetable Soup

Name: Instant Pot Vegetable Soup
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp olive oil or unsalted butter; 1 onion; 3 cloves garlic; 3 carrots; 3 ribs celery; 1 1/2 lb russet potatoes; 3 bay leaves; 1 tsp dried oregano; 1/2 tsp dried basil; 1 tsp fine salt; 4 cups unsalted vegetable stock or unsalted chicken stock; 1 can (28 1/8 oz) crushed fire-roasted tomatoes; optional: 2 - 3 cups spinach or kale

$8.08for 445 minServes 6

An Instant Pot cooks potatoes, carrots, celery, tomatoes, and herbs into a filling vegetable soup.

Instant Pot Vegetable Soup with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Butter, 1 oz$0.40/oz typical	1 oz	$0.40Typical price
	Onions, 0.4 lb$1.29/lb typical	0.4 lb	$0.52Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.22Typical price
	Carrots, 0.45 lb$1.09/lb typical	0.45 lb	$0.51Typical price
	Celery, 0.25$2.29 each typical	0.25	$0.64Typical price
	Potatoes, 1.5 lb$0.99/lb typical	1.5 lb	$1.48Typical price
	Broth, 33 oz$0.07/oz typical	33 oz	$2.32Typical price
	Canned tomatoes, 28 oz$0.08/oz typical	28 oz	$2.25Typical price
Total for the servings shown		$12.12

Swaps

Swap carrots for sweet potatoesabout $0.20/lb more at typical prices
Swap potatoes for sweet potatoesabout $0.30/lb more at typical prices
Swap onions for red onionsabout $0.20/lb more at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Dried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

45 minstart to table
Mediumdifficulty
6servings as written
$$typical cost tier

American Budget Family Lunches Dinners Instant Pot Cold-weather comfort Winter

Typical price

$2.02 per serving$8.08 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 tbsp olive oil or unsalted butter
1 onion
3 cloves garlic
3 carrots
3 ribs celery
1 1/2 lb russet potatoes
3 bay leaves
1 tsp dried oregano
1/2 tsp dried basil
1 tsp fine salt
4 cups unsalted vegetable stock or unsalted chicken stock
1 can (28 1/8 oz) crushed fire-roasted tomatoes
optional: 2 - 3 cups spinach or kale

Steps

Set a 6-quart Instant Pot to Sauté and heat the oil or butter, then cook the onion for 4 minutes.
Add the garlic, carrots, celery, potatoes, bay leaves, oregano, basil, and salt, then cook for 2 minutes.
Pour in the stock and tomatoes, and scrape the bottom clean.
Seal the pot and cook at high pressure for 8 minutes, then release the pressure naturally for 10 minutes.
Release the remaining pressure, remove the bay leaves, and stir in the spinach or kale if using.
Let the soup stand for 3 minutes before serving.