I’ve been making this Instant Pot Vegetable & Rice Soup for Shaan since he was just about 8 months old. It’s a great way to introduce flavors and textures to your baby, is freezer friendly and it comes together SO fast in the Instant Pot. Moreover, I’ve made this soup with SO many variations and it’s always a hit so feel free to substitute with whatever veggies & spices you have!
I’m obsessed with this silicone freezer tray with a lid, that keeps things nice and tidy in my freezer and these bibs with a catcher that keeps things from getting too messy. If you’ve already checked out and made my Freezer Friendly Spinach Puree, you can add a cube or two of it in this soup at the very end!
Here are a few of the most common spices I use in toddler recipes:
Cumin Seeds & Cumin Powder
Fresh Garlic & Ginger
Frontier Co-Op Tandoori Seasoning
We’re currently using the 4 Moms High Chair (the third high chair we got & finally loved!) because its easy to clean, the seat height is adjustable, and although it doesn’t have wheels its super easy to move around. The tray can also be removed with one hand which is absolutely necessary! If you’re little one is a little fussy like mine, we like to have this waterproof book on hand to keep him occupied (it’s meant for the bath but works great for messy meal times since it can be washed!). Oh, and if you’re concerned about turmeric stains, or stains in general ruining your little one’s clothes, I swear by soaking all of Shaan’s clothes in a bucket of Oxi Clean Powder & water over night and then throwing them in the wash the next day. I’ve also heard Shout Cleaning Spray works great!
I hope you all enjoy this recipe and if you’re little one loves it, tag me because babies eating is like the best thing in the world to watch! Tag me in @thchutneylife or with #thechutneylife so I can see what yumminess everyone is upto! Happy Eating !
Optional add ins: handful of spinach leaves, sprinkle of cheese on top when serving.
NOTE: I cut my veggies to a size that allows my toddler to grasp and self feed and gives more varied texture to the soup. If you are not comfortable with this, you can dice all of the veggies finely.
Turn the instant pot onto saute mode and add oil.
Once the oil is hot, add the cumin seeds, bay leaf and let them splutter for about 30 seconds.
Add the rest of the vegetables along with salt and cook for a few minutes.
Add the garlic, spices and saute until garlic is fragrant.
Add the rinsed and drained rice and using a spatula make sure there is nothing sticking to the bottom of the instant pot. Turn off the instant pot, add water and again make sure nothing is sticking to the pot and it is completely deglazed.
Turn the Instant Pot to High Pressure Mode and set timer for 5 minutes and then let natural release (about 20 minutes). Once the Instant Pot has depressurized, open the lid, stir in the cilantro or any herbs.
This recipe calls for 3 cups of water and is a "chunky stew" rather than a thin soup. If you want more broth, you can add additional water to the Instant Pot and simmer for a few minutes. If the soup is too watery, you can also continue to simmer the soup until some of the liquid has reduced. Please note that as the soup sits, it will continue to absorb liquid.
This soup can be kept refrigerated for upto 5 days in the refrigerator or in the freezer for upto 3 months.