Instant Pot Spaghetti Soup

Instant Pot Spaghetti Soup might be just the soup you are searching for. For $1.09 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 220 calories, 9g of protein, and 4g of fat each. 115 people have made this recipe and would make it again. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 45 minutes. If you have broccoli, extra virgin olive oil, garlic, and a few other ingredients on hand, you can make it. It is brought to you by Honey and Birch. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is outstanding. If you like this recipe, you might also like recipes such as Instant Pot One-Pot Spaghetti with Meat Sauce, Instant Pot Spaghetti, and Instant Pot Spaghetti.

Servings: 6

 

Ingredients:

1/2 pound frozen broccoli

14.5 ounce can diced tomatoes, undrained

1/2 pound frozen cauliflower

4 cups chicken broth

1 tablespoon extra virgin olive oil

2 cloves garlic, finely chopped

1 jar RAGÚ® Homestyle Thick & Hearty Traditional Sauce

1/2 cup diced onion

8 ounces spaghetti noodles (half of a box), broken in half

Equipment:

instant pot

pot

Cooking instruction summary:

Set your Instant Pot on saut mode at medium high temperature. Once the pot is hot, add the extra virgin olive oil and then the diced onion and garlic. Saut 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 a full jar of RAG Homestyle Thick & Hearty Traditional 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.

 

Step by step:


1. Set your Instant Pot on saut mode at medium high temperature. Once the pot is hot, add the extra virgin olive oil and then the diced onion and garlic. Saut for 15-30 seconds, stirring once or twice. Then add the broccoli and cauliflower.

2. Once the broccoli and cauliflower have softened (about 3 minutes), add the diced tomatoes and a full jar of RAG Homestyle Thick & Hearty Traditional Sauce. Stir well.

3. 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.

4. When the cooking is complete, quick-release the pressure. Unlock the lid and serve.


Nutrition Information:

Quickview
220k Calories
8g Protein
3g Total Fat
39g Carbs
43% Health Score
Limit These
Calories
220k
11%

Fat
3g
6%

  Saturated Fat
0.55g
3%

Carbohydrates
39g
13%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
692mg
30%

Get Enough Of These
Protein
8g
17%

Vitamin C
70mg
85%

Vitamin K
49µg
47%

Selenium
25µg
37%

Manganese
0.72mg
36%

Potassium
666mg
19%

Fiber
4g
18%

Vitamin B6
0.33mg
16%

Phosphorus
160mg
16%

Copper
0.32mg
16%

Folate
63µg
16%

Vitamin B3
2mg
14%

Magnesium
50mg
13%

Iron
2mg
12%

Vitamin E
1mg
10%

Vitamin B1
0.14mg
9%

Vitamin B5
0.86mg
9%

Vitamin B2
0.15mg
9%

Vitamin A
386IU
8%

Zinc
1mg
7%

Calcium
71mg
7%

Vitamin B12
0.06µg
1%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

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