OMG-worthy Instant Pot Garden Vegetable Soup
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 8-10 1x
Scale
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.
Find it online: https://misswish.com/easy-instant-pot-vegetable-soup