Name: Instant Pot Vegetable Soup
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 2 teaspoons olive oil -; 1 medium onion, chopped -; 2 medium carrots, chopped -; 2 celery ribs, chopped -; 3 garlic cloves, minced -; 1 tablespoon tomato paste -; 2 teaspoons Italian seasoning -; 2 teaspoons salt -; 1/2 teaspoon sugar -; 1/2 teaspoon pepper -; 1/2 teaspoon garlic powder -; 1 bay leaf -; 6 cups reduced-sodium vegetable broth -; 1 can (14 ounces) fire-roasted diced tomatoes, undrained -; 1 pound medium potatoes, chopped -; 1 cup cut fresh green beans -; 1 cup chopped fresh or frozen spinach -; 1/4 cup chopped parsley -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Vegetable Soup

1. 2 teaspoons olive oil -

2. 1 medium onion, chopped -

3. 2 medium carrots, chopped -

4. 2 celery ribs, chopped -

5. 3 garlic cloves, minced -

6. 1 tablespoon tomato paste -

7. 2 teaspoons Italian seasoning -

8. 2 teaspoons salt -

9. 1/2 teaspoon sugar -

10. 1/2 teaspoon pepper -

11. 1/2 teaspoon garlic powder -

12. 1 bay leaf -

13. 6 cups reduced-sodium vegetable broth -

14. 1 can (14 ounces) fire-roasted diced tomatoes, undrained -

15. 1 pound medium potatoes, chopped -

16. 1 cup cut fresh green beans -

17. 1 cup chopped fresh or frozen spinach -

18. 1/4 cup chopped parsley -

How to cook deliciously - Instant Pot Vegetable Soup

1. Stage

Select the saute setting on a 6-quart electric pressure cooker. Adjust the settings for medium heat and add the oil. When the oil is hot, stir in the onion, carrot and celery and cook for three to four minutes or until the vegetables are crisp-tender. Stir in the garlic and tomato paste and cook for one minute longer. Press the cancel button. Editor's Tip: Use the adjust button to select the cooking temperature. On most Instant Pot models, the "normal" setting corresponds to medium heat, while "less" equals low heat and "more" equals high heat.

2. Stage

Add the broth, tomatoes, potatoes, green beans, Italian seasoning, salt, sugar, pepper, garlic powder and bay leaf to the pressure cooker. Stir to combine.

3. Stage

Lock the pressure cooker lid and close the pressure-release valve. Adjust the pot to pressure-cook on high for two minutes. Editor's Tip: Electric pressure cookers take 10 to 15 minutes to pressurize fully. The timer starts when the cooker reaches high pressure. Although we're setting the soup to pressure-cook for just two minutes, plan for the soup to be in the pressure cooker for 12 to 17 minutes.

4. Stage

Let the pressure release naturally for eight minutes. Then, turn the steam valve to quick-release any remaining pressure. Editor's Tip: To protect your hands from steam, use oven mitts or long-handled tongs to release the pressure valve.

5. Stage

Remove the bay leaf from the soup and discard it. Stir in the spinach and parsley. Editor's Tip: After stirring in the greens, wait a minute before serving the soup. The residual heat from the soup will quickly wilt the greens.