Instant Pot Vegetable Soup

Name: Instant Pot Vegetable Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 tbsp Olive Oil (plus more for serving); 1 c Onions (chopped); 4 cloves Garlic (minced or pressed); .5 tsp Sea Salt; .25 tsp Ground Black Pepper; 1 tbsp Tomato Paste; 2 c Green Cabbage (chopped); 2 c Cauliflower (cut into florets); 2 Carrots (peeled and thinly sliced); 2 stalks Celery (thinly sliced); 1 Bell Peppers (red, chopped); 1 Zucchini (chopped); 15 oz Canned Kidney Beans (rinsed and drained); 15 oz Diced Tomatoes; 4 c Vegetable Broth; 2 tsp Italian Seasoning; .75 tsp Paprika; 3 tbsp Fresh Parsley (chopped)

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Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: people

Calories: 153kcal

Ingredients:

1 tbsp Olive Oil plus more for serving
1 c Onions chopped
4 cloves Garlic minced or pressed
.5 tsp Sea Salt
.25 tsp Ground Black Pepper
1 tbsp Tomato Paste
2 c Green Cabbage chopped
2 c Cauliflower cut into florets
2 Carrots peeled and thinly sliced
2 stalks Celery thinly sliced
1 Bell Peppers red, chopped
1 Zucchini chopped
15 oz Canned Kidney Beans rinsed and drained
15 oz Diced Tomatoes
4 c Vegetable Broth
2 tsp Italian Seasoning
.75 tsp Paprika
3 tbsp Fresh Parsley chopped

Instructions:

Set Instant Pot to “Sauté” and add oil, onion, and garlic. Season generously with salt and pepper. Cook, stirring occasionally, until onion softens, 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add remaining ingredients and stir to combine.
Lock lid and set machine to cook at high pressure for 12 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure.
Stir soup and season with salt and pepper.
Garnish with parsley and a drizzle of olive oil before serving.

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Instant Pot Vegetable Soup

Ingredients:

Instructions:

Nutrition

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