A good rule of thumb when having the kids test my recipes out is if and when they ask for seconds. Typically, with any bacon or cheese dish, it’s almost always a hit. That’s a no-brainer. Vegetable dishes on the other hand, can be trickier. Sure they’ll eat it, but they won’t really go for seconds. This instant pot garden vegetable soup is a go-for-seconds type because I like adding some Parmesan cheese on top for some added richness and let me tell you, that makes all the difference. There’s something about the cheese with the mix of herbs in this soup that just makes it extremely tasty.
(You may also like: Homemade Instant Pot Chicken and Vegetable Soup)
OMG-worthy Instant Pot Garden Vegetable Soup
Ingredients
- 2 tbsp olive oil
- 1 medium onions, chopped
- 2 garlic cloves, minced
- 2 cups celery stalks, sliced into ¼ inch thick pieces
- 2 medium carrots, peeled and sliced into ¼ inch thick pieces
- 1 medium green bell pepper, chopped
- 1 ½ cups chopped cabbage
- 1 ½ cups chopped cauliflower
- 1 15 oz can tomato sauce
- 1 14 oz can diced tomatoes with basil
- 1 15 oz can kidney or pinto beans, drained and rinsed
- 1 cup frozen green beans
- 4 cups vegetable broth or chicken broth
- 1 cup water
- 1 bay leaf
- 2 cups fresh spinach, chopped
- ¼ cup chopped fresh basil plus extra for garnish
- ½ cup grated Parmesan cheese or more to taste
- salt, black pepper to taste
Instructions
- Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
- Add the olive oil.
- Add the onion, carrots and celery and cook for 2-3 minute.
- Add the garlic and cook for 30 seconds.
- Press the CANCEL button.
- Add the green pepper, cabbage, cauliflower, green beans, kidney beans, tomato sauce, diced tomatoes and vegetable broth.
- Stir to combine.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
- Adjust the timer to 3 minutes.
- When finished cooking, quick-release pressure according to manufacturer’s directions.
- Open the lid and discard the bay leaf.
- Stir in the chopped spinach.
- Press the SAUTE button on the Instant pot and cook the spinach until just wilted.
- Press the CANCEL button.
- Stir in the chopped basil.
- Season to taste with salt and black pepper.
- Serve warm topped with grated Parmesan cheese.
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