Servings: 6
Prep Time: 25 minutes
Cook Time: 14 minutes
Pressure Level: High

2 tablespoons of olive oil

4 cups vegetable stock or water

½ cup zucchini, sliced

2 white onions, chopped

2 cloves garlic, minced

1 cup of diced tomatoes

1 cup of green beans

½ cup of carrot, chopped

2 cups chopped butternut squash, peeled and seedless

2 teaspoons Worcestershire sauce

2 teaspoons dried rosemary leaves

Salt and freshly grounded black pepper, to taste


Press sauté button of instant pot and sauté onion along with olive oil for few minutes.

After 2 minutes, add the pepper, salt, and garlic.

Then add tomatoes and cook for 2 more minutes.

At this stage put all the remaining listed ingredients one by one.

Close the instant pot and set the timer for 10 minutes at high pressure.

After 15 minutes, let the pressure release naturally.

Serve the soup into a bowl.

Nutrition Facts (Per Serving)

Calories 167

Total Fat 10.4g

Total Carbohydrate 19g

Dietary Fiber 3.9g

Total Sugars 6.1g

Protein 3g