Instant Pot Garden Vegetable Soup with Fresh Vegetables
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4-6 1x
Scale
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 red pepper, chopped
- 3 celery stalks, chopped
- 3 medium carrots, chopped
- 3 garlic cloves, minced
- 1 pound white potatoes, peeled and cut into ½ inch cubes
- 4 cups vegetable broth
- 1 (14oz) can diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 bay leaves
- ½ cup zucchini, sliced
- 1 cup broccoli florets
- 2 tbsp chopped fresh parsley
- salt and 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, celery, carrots and red pepper and cook, stirring occasionally, until softened, 2 to 3 minutes.
- Add the garlic and cook for 30 seconds.
- Press the CANCEL button.
- Add the potatoes, oregano, thyme, bay leaves, diced tomatoes, vegetable broth and pinch of salt and pinch of black pepper.
- Stir to combine.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press the PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
- Adjust the timer to 10 minutes.
- When finished cooking, let the pressure come down naturally for 5 minutes, then quick release the rest of the pressure.
- Open the lid.
- Discard the bay leaves.
- Press the SAUTE button.
- Add the broccoli and zucchini and cook until tender, about 5 minutes.
- Press the CANCEL button.
- Taste and add more salt and black pepper, if necessary.
- Stir in the chopped parsley and serve.
Find it online: https://misswish.com/instant-pot-vegetable-soup