Instant Pot Green Detox Soup
The ultimate comfort food that revitalizes! This Instant Pot Green Detox Soup is easy to make, packed with nutrients, and perfect for a quick weeknight dinner. Warm up with a bowl of this vibrant, healthy soup tonight!
Equipment
- Wooden Spoon
- Skillet
- Chef's Knife
- Blender
- Instant Pot
Ingredients
- 2 Onions roughly chopped
- 2 tablespoons Olive Oil
- 3 cups Zucchini roughly chopped
- 1 pound Broccoli roughly chopped
- 1 pound Kale rinsed and dried
- 4 cups Low-sodium Vegetable Broth
- 1/2 cup Parsley finely chopped, no stems
- 1/2 cup Cilantro finely chopped, no stems
- 1/4 teaspoon Salt
- 1 Lemon juice
- 10 Garlic Cloves finely minced
Instructions
- Begin by pressing the Sauté button on your Instant Pot. Pour in the olive oil and add the chopped onions. Sauté for about five minutes until the onions are soft and translucent.
- Next, add in the zucchini, broccoli, and kale. Stir and sauté for another five minutes.
- Pour the vegetable broth over the sautéed vegetables. Make sure everything is well combined. Close the lid securely and set the pressure on high. Adjust the manual timer to 12 minutes.
- Once the cooking time is up, allow the pressure to release naturally for five minutes. Carefully open the lid and check if the broccoli and zucchini are fork-tender.
- Add the fresh herbs, salt, lemon juice, and garlic to the pot.
- Working in batches if necessary, blend the soup until smooth in your blender.
Notes
- Tip 1: Three cups of zucchini is typically two medium or one large zucchini.
- Tip 2: For kale and broccoli, the stems may be used, as the Instant Pot fully softens them in the cooking process.
- Tip 3: This green instant pot detox soup recipe is forgiving with any kind of substitution.
- Tip 4: If, upon opening the Instant Pot the zucchini, and broccoli are not tender enough, just sauté in the IP for another five-ten minutes.