Instant Pot Vegetable Soup
Recipe information
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Cooking:
30 min.
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Servings per container:
4
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Source:

Ingredients for - Instant Pot Vegetable Soup

1. Olive oil - 1 tablespoon
2. Carrots - peeled, halved lengthwise, and sliced - 2 medium
3. Celery, sliced - 2 stalks
4. Brown onion, diced - 1 medium
5. Salt - ¼ teaspoon
6. Garlic, diced - 4 cloves
7. Red chile pepper, sliced - ½
8. Fire-roasted diced tomatoes - 1 (28 ounce) can
9. Yukon gold potatoes, scrubbed and quartered - 1 pound
10. Kale, stemmed and coarsely chopped - 1 bunch
11. Zucchini, diced - 1 small
12. Vegetable broth - 4 cups
13. Bay leaf - 1 large
14. Lemon zest, or to taste - 1 teaspoon
15. Chopped fresh parsley, or to taste - 1 teaspoon

How to cook deliciously - Instant Pot Vegetable Soup

1. Stage

Heat oil in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add carrots, celery, onion, and salt; cook and stir for 2 minutes. Stir in garlic and chile pepper; sauté until fragrant, about 2 minutes. Add tomatoes, potatoes, kale, and zucchini. Pour in vegetable broth, add bay leaf, and stir to combine.

2. Stage

Close and lock the lid; select high pressure according to manufacturer's instructions. Set the timer for 10 minutes; allow 10 to 15 minutes for pressure to build.

3. Stage

Release pressure using the natural-release method according to the manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes more. Unlock and remove the lid.

4. Stage

Ladle soup into bowls and garnish with lemon zest and parsley.