If you feel like you’re eating two $20’s every time you go to Panera, you’re not alone. I’m right there with you. I can’t make sense of the fact that I spend so much money and only get half of a sandwich and half of a bowl of soup. Except that I am paying for convenience, and I’ll do it if I’m out. I have a healthy obsession with the Mediterranean Veggie Sandwich and the 10 vegetable soup each and every time I stop by Panera, but there are two things that drove me to make the soup at home; the cost of eating Panera and the fact that I want all that goodness at home, when I’m not out eating for convenience. I came up with this Instant Pot Panera 10 Vegetable soup to share with you, so we can all eat our veggies and save a couple of $20’s in the process.
How To Make Instant Pot Panera 10 Vegetable Soup
Step #1: Chop all those beautiful veggies. This is a quick soup, but the chopping does takes a few minutes. I pinky promise the rest goes really fast.
Step #2: Measure out your barley, and get out the Instant Pot, you are about to have the yummiest, healthiest, soup of your life in 15 minutes.
Why did I substitute barley for the brown rice that is in the Panera version?
Barley has real nutrients, and a TON of fiber. Many diabetics can’t handle rice, even brown rice and barley is an entirely different grain that digests much slower than rice. There is a better chance that barley won’t cause a huge insulin spike. It’s just better. Wait, did I say it tastes better too? It does. There’s this chewy thing going on that I want to eat all. day. long.
Step #3: Mix everything together and throw it into the Instant Pot, this is truly a dump meal.
Step #4: Add the tomato paste, broth, herbs, and salt and stir it all up until the tomato paste is evenly mixed in.
Step #5: Close the lid and set it to “Manual”, for 15 minutes, making sure the toggle on top of the lid is pushed toward “sealing”.Print
This Instant Pot Panera 10 Vegetable soup is the BEST healthiest soup out there! It’s cozy in the winter, or perfect for a rainy day.
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1 poblano pepper, diced
1 c frozen corn
3 carrots, diced
1/2 cup frozen peas
1 yellow onion, diced
3 stalks celery, diced
8 cloves garlic, minced
1 c pearled barley
1 6oz can tomato paste
8 cups vegetable broth (you can use chicken broth too)
1 Tbsp dried thyme
2 Tbsp dried cilantro
1 tsp salt (add more to taste when the soup is done)
Combine diced vegetables and barley in the instant pot
Stir in broth, tomato paste, and herbs until evenly distributed
Close the lid of the Instant Pot, and push the toggle toward “sealing”
Press “Manual”, and change the time to 15 minutes
Once finished, release the pressure by pushing the toggle toward “venting”. I use a long handled spoon to keep my fingers away from the steam.
- Category: Lunch
- Method: Instant Pot
- Cuisine: Mediterranean
Keywords: instant pot, 10 vegetable soup, panera copy cat, panera recipes, vegan soup, vegetarian soup, healthy soup, low calorie soup, skinny soup, vegetable soup