Name: Instant Pot Vegetable Soup
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Olive oil - 1 tablespoon; Carrots - peeled, halved lengthwise, and sliced - 2 medium; Celery, sliced - 2 stalks; Brown onion, diced - 1 medium; Salt - ¼ teaspoon; Garlic, diced - 4 cloves; Red chile pepper, sliced - ½; Fire-roasted diced tomatoes - 1 (28 ounce) can; Yukon gold potatoes, scrubbed and quartered - 1 pound; Kale, stemmed and coarsely chopped - 1 bunch; Zucchini, diced - 1 small; Vegetable broth - 4 cups; Bay leaf - 1 large; Lemon zest, or to taste - 1 teaspoon; Chopped fresh parsley, or to taste - 1 teaspoon

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.