garden vegetables

Hearty Instant Pot Vegetable Soup made with pesto, white beans, and delicious vegetables.

Instant Pot Vegetable Soup with Pesto

Set the Instant Pot to sauté and add one tablespoon of olive oil.

Add the diced red pepper, yellow squash, and zucchini.

Add the tomato paste, diced tomato, and the rinsed small white beans.

Pour the vegetable broth into the pot and top with the bay leaf.

Close the lid and set the timer to 10 minutes on HIGH PRESSURE/MANUAL.

Once the time is up, perform a controlled quick release.*

Remove the lid, discard the bay leaf, and serve.

Serve with 1-2 tbsp of pesto per bowl and garnish with Parmesan.

Packed with protein and minerals, this savory and simple chickpea salad recipe is perfect for lunches or summer potlucks and picnics.