4.3
(3)
Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Use the sauté setting, and cook the onion, celery and carrots in the oil until tender, about 5 minutes.
Step 2
Add the broth, plus all remaining ingredients to the Instant Pot.
Step 3
Put the lid in place, lock it, and cook for 5 minutes on manual high pressure.
Step 4
Allow the pot to natural release (NPR) for 15 minutes, and then quick release (QR) any remaining pressure.
Step 5
Taste test to see how much salt and pepper needs to be added. (This will vary greatly, based on how much salt is already in your chicken stock, tomatoes and tomato sauce.)
Step 6
Cook the onion, celery and carrots in the oil over medium heat until tender, about 5 minutes.
Step 7
Add the broth, plus all other ingredients, and bring to a boil.
Step 8
Cook until potatoes are tender, about 15 to 20 minutes, stirring occasionally.
Step 9
Taste test to see how much salt and pepper needs to be added. (This will vary greatly, based on how much salt is already in your chicken stock, tomatoes and tomato sauce.)
Your folders
whereyougetyourprotein.com
5.0
(9)
30 minutes
Your folders
mochimommy.com
5.0
(4)
30 minutes
Your folders
cookincanuck.com
5.0
(2)
8 minutes
Your folders
apinchofhealthy.com
5.0
(5)
55 minutes
Your folders
hungrypaprikas.com
4.9
(48)
20 minutes
Your folders
theseasonedmom.com
4.8
(13)
150 minutes
Your folders
nomnompaleo.com
5.0
(17)
60 minutes
Your folders
domesticsuperhero.com
4.9
(18)
5 minutes
Your folders
culinaryshades.com
4.8
(5)
45 minutes
Your folders
vegrecipesofindia.com
5.0
(3)
30 minutes
Your folders
feastingathome.com
5.0
(11)
2 hours
Your folders
delish.com
4.3
(12)
Your folders
thereciperebel.com
4.9
(24)
2 minutes
Your folders
nomnompaleo.com
5.0
(3)
20 minutes
Your folders
amindfullmom.com
4.9
(15)
5 minutes
Your folders
thereciperebel.com
Your folders
cookincanuck.com
5.0
(4)
25 minutes
Your folders
myheartbeets.com
5.0
(7)
Your folders
bonappetit.com
4.6
(21)