Toddler Friendly: Instant Pot Rice & Veggie Soup




Yield 4-6 Cups


1 Sweet Potato, diced small

3 carrots, peeled, cut lengthwise and into half moon shapes

1 cup green beans chopped into 1/2 inch pieces

3 stalks celery, cut lengthwise and into half moon shapes

2 tsp garlic, minced

1/2 tsp turmeric powder

1/2 tsp salt

2 tsp Frontier Tandoori Seasoning (or mix of cumin powder, paprika, coriander, garam masala)

1/2 cup chopped tomato (or 2 tbsp tomato paste)

1 bay leaf

3 cups water

1/4 cup basmati rice, washed and rinsed

1/4 cup chopped cilantro or any other herbs

2 tbsp oil

1/2 tsp cumin seeds

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.


  1. Turn the instant pot onto saute mode and add oil.
  2. Once the oil is hot, add the cumin seeds, bay leaf and let them splutter for about 30 seconds.
  3. Add the rest of the vegetables along with salt and cook for a few minutes. 
  4. Add the garlic, spices and saute until garlic is fragrant.
  5. 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.
  6. 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.
  7. 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. 
  8. This soup can be kept refrigerated for upto 5 days in the refrigerator or in the freezer for upto 3 months.

Recipe by The Chutney Life at