Comments on: Instant Pot / Pressure Cooker Weight Loss Vegetable Soup

By: Barbara Schieving

Barbara Schieving — Sun, 13 Sep 2020 18:11:22 +0000

In reply to Julie. Hi Julie - using vegetable broth and V8 gives the soup lots of flavor without a long cook time. The short cook time keeps the vegetables from getting too soft. Enjoy!

By: Julie

Julie — Sun, 13 Sep 2020 17:41:38 +0000

How does this recipe only cook for one minute? I don’t understand…soup has to cook for hours in a crock pot and I don’t see how this recipe wouldn’t take longer. How can it taste good if only takes one minute???

By: Barbara Schieving

Barbara Schieving — Fri, 17 Jan 2020 02:43:11 +0000

In reply to CC. The low sodium V8 only has 140 mg of sodium but if you want you could add 2 cans of tomatoes instead.

By: CC

CC — Fri, 17 Jan 2020 02:35:19 +0000

What can I use instead of V8? Lots of sodium

By: Wendy Mccammon

Wendy Mccammon — Thu, 17 Oct 2019 03:30:25 +0000

In reply to Barbara Schieving.

Thank you for pointing that out.
Start hot for most stuff but eggs not … start cold works best.

By: Barbara Schieving

Barbara Schieving — Fri, 21 Jun 2019 20:00:28 +0000

In reply to Malinda Brown. Hi Malinda - it makes about 8 servings. I've updated the recipe with the nutritional information. Enjoy!

By: Malinda Brown

Malinda Brown — Wed, 19 Jun 2019 16:42:10 +0000

Do you know how may calories/servings?

By: Barbara Schieving

Barbara Schieving — Mon, 04 Mar 2019 01:53:57 +0000

In reply to becky. Hi Becky - yes, if you use hot liquids it will come to pressure faster. With some things like this soup, it may be nice to have it come to pressure faster. But some things, like hard boiled eggs, your eggs may not be cooked through because it shortens the cook time.

By: Elizabeth

Elizabeth — Sun, 03 Mar 2019 20:54:12 +0000

You just keep encouraging in so many ways Barbara…:)…..Thank you for that! I just have to add some cabbage too.

By: becky

becky — Sun, 03 Mar 2019 20:23:02 +0000

General question about coming to pressure:
If the liquid (or ingredients in general) are hot when I put them in, does that tend to make it come to pressure faster? Thanks! I have been wondering this and never seen it addressed.