InstantPot Best Vegetable Soup EVER
InstantPot Best Vegetable Soup Ever
Bethany and I try to cook together on Wednesday afternoons after I help with preschool. We modified a recipe we found online and made the BEST vegetable soup I have tasted in a long time AND we made it in the InstantPot. So, I tried to recreate it this week at my house and it was just as delicious. A perfect soup for a winter night and the grandkids LOVED it as well.
1 tablespoon extra-virgin olive oil
I large onion, chopped
6 cloves garlic, minced
4 carrots, peeled and sliced thin
3-4 celery stalks cup into chunks
1-2 teaspoons sea salt
1 teaspoon fresh ground pepper
3-4 teaspoons Italian seasoning
1 teaspoon paprika
1 Tablespoon tomato paste
2 cups chopped cabbage
2 cups cauliflower, cut into 2-inch pieces
1-2 cups broccoli, cut into 2-inch pieces
1 red bell pepper, cut into chunks
2 medium zucchinis cut into small chunks
2 yellow squash cut into small chunks
2 cups spinach leaves
½ cup fresh basil leaves
1 (15 oz) can red kidney beans, rinsed and drained
1 (15 oz) can diced tomatoes
4 cups low sodium organic vegetable broth
Freshly grated parmesan cheese for garnish
Chopped parsley for garnish
On sauté mode in your Instant Pot, stir olive oil, onions and garlic and sauté for 5 minutes stirring regularly. Add tomato paste and all the spices and stir until combined. Add all the remaining ingredients and stir. Lock the Instant Pot lid and cook on High pressure for 6 minutes. When timer finishes, immediately press the manual release steam vent valve to release all the pressure. (If you allow pot to release on its own the vegetables will continue to cook and get too mushy.) Open the lid and stir. Adjust seasonings. You can keep on the keep warm mode until dinnertime. Garnish with parmesan cheese and parsley. ENJOY. Serve with a salad and crunchy sourdough bread.
- 1 tablespoon extra-virgin olive oil
- I large onion, chopped
- 6 cloves garlic, minced
- 4 carrots, peeled and sliced thin
- 3-4 celery stalks cup into chunks
- 1-2 teaspoons sea salt
- 1 teaspoon fresh ground pepper
- 3-4 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1 Tablespoon tomato paste
- 2 cups chopped cabbage
- 2 cups cauliflower, cut into 2-inch pieces
- 1-2 cups broccoli, cut into 2-inch pieces
- 1 red bell pepper, cut into chunks
- 2 medium zucchinis cut into small chunks
- 2 yellow squash cut into small chunks
- 2 cups spinach leaves
- ½ cup fresh basil leaves
- 1 (15 oz) can red kidney beans, rinsed and drained
- 1 (15 oz) can diced tomatoes
- 4 cups low sodium organic vegetable broth
- Freshly grated parmesan cheese for garnish
- Chopped parsley for garnish
- On sauté mode in your Instant Pot, stir olive oil, onions and garlic and sauté for 5 minutes stirring regularly.
- Add tomato paste and all the spices and stir until combined.
- Add all the remaining ingredients and stir.
- Lock the Instant Pot lid and cook on High pressure for 6 minutes.
- When timer finishes, immediately press the manual release steam vent to release all the pressure. (If you allow pot to release on its own the vegetables will continue to cook and get too mushy.)
- Open the lid and stir.
- Adjust seasonings. You can keep on the keep warm mode until dinnertime.
- Garnish with parmesan cheese and parsley. ENJOY.
- Serve with a salad and crunchy sourdough bread.
