Step 1

Prep and measure out all of the ingredients first. This will make it super easy to throw together.

Step 2

Press saute on your Instant Pot and let the inner pot heat up for 2 minutes.

Step 3

Add all of the ingredients except for the water (onion, garlic, zucchini, bell pepper, green beans, eggplant, celery, potato, parsley, garbanzo beans, tomatoes, basil, oregano, black pepper, and salt) and saute for 5 minutes, stirring regularly so that nothing sticks to the bottom of the pot. Add just a splash of water if the veggies start to stick.

Step 4

Turn off the Instant Pot, add the 3 cups of water (or veggie broth, if using), and stir. Lock the lid into place, making sure the nozzle is in the sealing position.

Step 5

Use the manual setting and set the timer for 10 minutes. When time is up, use the natural release method. When all of the pressure is out of the Instant Pot, take off the lid and ladel into bowls.

Step 6

Serve on it's own or over pasta or brown rice if you'd like. Enjoy!

Step 7

Prep and measure out all of the ingredients first. This will make it super easy to throw together.

Step 8

Heat a large pot over medium heat for about 2 minutes.

Step 9

Add all of the ingredients except for the water (onion, garlic, zucchini, bell pepper, green beans, eggplant, celery, potato, parsley, garbanzo beans, tomatoes, basil, oregano, black pepper, and salt) and saute for 5 minutes, stirring regularly so that nothing sticks to the bottom of the pot. Add just a splash of water if anything starts to stick.

Step 10

Add the 4 cups of water (or veggie broth, if using) and stir. Place a lid on the pot at an angle and simmer for about 20 minutes, stirring occasionally, until the veggies are soft to your liking. Turn off the heat and serve immediately.

Step 11

Serve on it's own or over pasta or brown rice if you'd like. Dig in!