Instant Pot Vegetable Soup

Name: Instant Pot Vegetable Soup
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Ingredients: 1 teaspoon canola oil; 1 medium onion (finely diced); 2 teaspoons minced garlic; 2 teaspoons Italian seasoning; 2 teaspoons salt; 1/4 teaspoon black pepper; 6 cups low sodium chicken or vegetable broth; 1 lb potatoes (chopped (about 3-4 medium)); 3 large carrots (peeled and 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); 1 cup finely chopped spinach

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Prep Time: 15 minutes

Cook Time: 2 minutes

Total: 17 minutes

Servings: 8

Cost: $5.00 /serving

Author : Ashley Fehr

instant pot soup pressure cooker soup

Instructions

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Step 1

Heat oil in Instant Pot on saute mode. Add onion, cook and stir until softened.

Step 2

Turn the Instant Pot off and add the garlic, Italian seasoning, salt and pepper. Stir and cook for 1 minute on the residual heat.

Step 3

Add chicken broth to the still hot pan, and scrape the bottom with a spoon to remove any left behind bits.

Step 4

Add potatoes, carrots, celery, tomatoes and green beans and stir.

Step 5

Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 2 minutes. It will take about 15 minutes to come to pressure and begin counting down.

Step 6

Once the cook time is over, let pressure release naturally for 8-10 minutes before opening the valve and removing the lid (this is to prevent the splatter that can come when pressure cooking soup).

Step 7

Stir in the spinach, adjust seasonings to taste and serve.

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