Instant Pot Spaghetti Soup
This Instant Pot spaghetti soup is an easy way to get lunch on the table quickly. It has plenty of vegetables and plenty of flavor!
Servings 6 bowls
Calories 238.2kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ cup onion diced
- 2 cloves garlic finely chopped
- ½ pound frozen broccoli
- ½ pound frozen cauliflower
- 14.5 ounce diced tomatoes undrained
- 24 ounces red pasta sauce
- 8 ounces spaghetti noodles half of a box, broken in half
- 4 cups chicken broth
Instructions
- Set your Instant Pot on sauté mode at medium high temperature. Once the pot is hot, add the extra virgin olive oil and then the diced onion and garlic. Sauté for 15-30 seconds, stirring once or twice. Then add the broccoli and cauliflower.
- Once the broccoli and cauliflower have softened (about 3 minutes), add the diced tomatoes and red pasta sauce. Stir well.
- Add the spaghetti noodles to the pot and then add the chicken broth. Stir everything again and the seal the top of the Instant Pot. Adjust the Instant Pot to Pressure Cook - High for 2 minutes.
- When the cooking is complete, quick-release the pressure. Unlock the lid and serve.
Video
Notes
Nutrition
Calories: 238.2kcal | Carbohydrates: 43.6g | Protein: 9.8g | Fat: 3.9g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 1.9g | Cholesterol: 3.1mg | Sodium: 1152.4mg | Potassium: 834.1mg | Fiber: 5.6g | Sugar: 9.3g | Vitamin A: 810.2IU | Vitamin C: 67.5mg | Calcium: 82.3mg | Iron: 2.8mg