Instant Pot Vegetable Soup | Cookies and Cups
Ingredients:
– 2 tablespoons olive oil
– 1 cup yellow onion, diced
– 1/2 cup celery, diced (about 2 ribs)
– 3 cloves garlic, minced
– 2 teaspoons Italian seasoning
– 1 teaspoon kosher salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon red pepper flakes
– 5 cups chicken or vegetable broth, divided
– 1 bay leaf
– 3 cups potatoes, cut into 1-inch pieces (about 1 pound)
– 1 cup carrots, cut into 1/4- inch thick coins (about 4 medium carrots)
– 1 cup green beans, fresh or frozen
– 3/4 cup corn, frozen or canned
– 14-ounce can fire-roasted diced tomatoes
– 15-ounce can of cannellini beans, drained and rinsed
Instructions:
1. Turn the Instant Pot to sauté mode. Add the olive oil and heat for 1-2 minutes.
2. Add the onion and celery to the Instant Pot and sauté until softened, stirring occasionally for about 5-7 minutes.
3. Add the garlic, Italian seasoning, salt, black pepper, and red pepper flakes. Cook while stirring for 1 minute.
4. If there are any bits stuck to the bottom of the pot, pour 1/2 cup of broth into the pot and scrape them off.
5. Turn off the sauté mode and add the remaining broth, potatoes, carrots, green beans, corn, canned tomatoes, and bay leaf. Seal the lid.
6. Cook on high pressure for 5 minutes, followed by a 10-minute natural release.
7. Remove the bay leaf and stir in the cannellini beans. Let the soup rest for 5 minutes to warm the beans.
8. Serve and enjoy!
This Instant Pot vegetable soup is a quick and flavorful recipe that is perfect for a cozy meal during soup season. Customize it with your favorite veggies and enjoy the hearty flavors in every spoonful.
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