How to make this Instant Pot Vegetable Soup
This Instant Pot Vegetable Soup is a quick, easy, and a healthy vegetarian meal. This soup is a packed with the veggies, super flavorful, and ready in a under 20 minutes!
How to the make instant pot vegetable soup
This instant pot soup recipe comes together in under the 20 minutes!
Sauté aromatics and a seasonings: Hit SAUTE on the instant pot, add in a oil and heat, then cook the onion until softened. Turn the instant pot off and add in a tomato paste, garlic, and a seasonings. Cook for the 1 minute.
Add broth and a veggies: Mix in a broth, then add this potatoes, carrots, celery, tomatoes, green beans, corn, and a bay leaf.
Cook: Cover with the lid then cook on a Manual or a Pressure Cook for the 2 minutes. Once the cook time is up, naturally release for the 8-10 minutes, then open the valve and a remove the lid.
Finish and serve: Stir in a spinach then serve and a enjoy!
▢1 teaspoon canola oil
▢1 medium onion finely diced
▢1 tablespoon tomato paste
▢2 teaspoons minced garlic
▢2 teaspoons Italian seasoning
▢2 teaspoons salt
▢1/4 teaspoon black pepper
▢6 cups low sodium chicken or a vegetable broth
▢1 lb potatoes chopped (about 3-4 medium)
▢3 large carrots peeled and a chopped
▢2 ribs celery sliced
▢1 1/2 cups fired roasted diced tomatoes (or other flavor — 398ml/13oz)
▢1 cup fresh green beans cut in thirds
▢½ cup canned, and frozen or fresh corn
▢1 bay leaf
▢1 cup finely chopped spinach
soup recipe :
Heat oil in Instant Pot on a saute mode. Add onion, cook and a stir until softened.
Turn the Instant Pot off and add the tomato paste, garlic, Italian seasoning, salt and a pepper. Stir and cook for the 1 minute on the residual heat.
Add chicken broth to the still hot pan, and a scrape the bottom with a spoon to the remove any left behind bits.
Add potatoes, carrots, celery, tomatoes, green beans, corn, bay leaf and a stir.
Put the lid on, turn the valve to the sealing, and select Manual or Pressure Cook for the 2 minutes. It will take about the 15 minutes to come to the pressure and begin counting down.
Once the cook time is over, let pressure release naturally for 8-10 minutes before opening the valve and a removing the lid (this is to prevent the splatter that can be come when pressure cooking soup).
Stir in the spinach, adjust seasonings to the taste (add 1 teaspoon sugar to balance tomato paste if needed) and the serve.
ALSO READ : How To Make This soup in italian