I present to you today a beautiful recipe for this Instant Pot Vegetable Soup is quick, smooth, healthful and comforting! The perfect pressure cooker soup recipe to see you through the wintry weather!
Ingredients
1 teaspoon canola oil
1 medium onion finely diced
2 teaspoons minced garlic
2 teaspoons Italian seasoning
2 teaspoons salt
1/4 teaspoon black pepper
6 cups low sodium chicken or vegetable broth
1 lb potatoes chopped (about 3-4 medium)
3 large carrots peeled and chopped
2 ribs celery sliced
1 1/2 cups fired roasted diced tomatoes (or another flavor -- 398ml/13oz)
1 cup fresh green beans cut in thirds
1 cup finely chopped spinach
Instructions
Heat oil in Instant Pot on saute mode. Add onion, cook, and stir until softened.
Turn the Instant Pot off and add the garlic, Italian seasoning, salt, and pepper. Stir and cook for 1 minute on the residual heat.
Add chicken broth to the still-hot pan, and scrape the bottom with a spoon to remove any left behind bits.
Add potatoes, carrots, celery, tomatoes and green beans and stir.
Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 2 minutes. It will take about 15 minutes to come to pressure and begin counting down.
Once the cooking time is over, let the pressure release naturally for 8-10 minutes before opening the valve and removing the lid (this is to prevent the splatter that can come when pressure cooking soup).
Stir in the spinach, adjust seasonings to taste and serve.
Notes
*The recipe makes 4 liters of soup or approximately 8 2-cup servings.
Ingredients
1 teaspoon canola oil
1 medium onion finely diced
2 teaspoons minced garlic
2 teaspoons Italian seasoning
2 teaspoons salt
1/4 teaspoon black pepper
6 cups low sodium chicken or vegetable broth
1 lb potatoes chopped (about 3-4 medium)
3 large carrots peeled and chopped
2 ribs celery sliced
1 1/2 cups fired roasted diced tomatoes (or another flavor -- 398ml/13oz)
1 cup fresh green beans cut in thirds
1 cup finely chopped spinach
Instructions
Heat oil in Instant Pot on saute mode. Add onion, cook, and stir until softened.
Turn the Instant Pot off and add the garlic, Italian seasoning, salt, and pepper. Stir and cook for 1 minute on the residual heat.
Add chicken broth to the still-hot pan, and scrape the bottom with a spoon to remove any left behind bits.
Add potatoes, carrots, celery, tomatoes and green beans and stir.
Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 2 minutes. It will take about 15 minutes to come to pressure and begin counting down.
Once the cooking time is over, let the pressure release naturally for 8-10 minutes before opening the valve and removing the lid (this is to prevent the splatter that can come when pressure cooking soup).
Stir in the spinach, adjust seasonings to taste and serve.
Notes
*The recipe makes 4 liters of soup or approximately 8 2-cup servings.
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