Step 1

Set the Instant Pot to "sauté". Pour a tablespoon of olive oil into the pot and add the onion, stirring until soft and brown, about 4-5 minutes. Add in the garlic and ginger and stir for another minute.

Step 2

Press “cancel” to turn off the Instant Pot. Add the remaining ingredients into the pot, starting with the vegetables, then rice, tomato paste, herbs, and top with the vegetable broth and water.

Step 3

Season generously with salt and pepper. Give the ingredients a good stir to distribute the ingredients throughout the pot *(see first note).

Step 4

Seal the Instant Pot and cook at high pressure (“manual”/"pressure cook" function) for 20 minutes. After the stew is ready, allow natural pressure release for 10 minutes before a quick pressure release to completely depressurize (until floating valve drops).

Step 5

Open the Instant Pot and give the soup another stir. If necessary, add more broth (or water) to thin out the thick soup if you desire. Heat the soup by pressing the “sauté" function and letting the soup come up to a low boil so that it is heated through.

Step 6

Taste for additional salt and pepper and top with chopped green onions if you like. Best served hot.