Cooked - Instant Pot Vegetable Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Instant Pot Vegetable Soup

6.0

1 tbsp. extra-virgin olive oil, plus more for serving

1 medium onion, chopped

4 garlic cloves, minced

Kosher salt

Freshly ground black pepper

1 tbsp. tomato paste

2 c. chopped cabbage

2 c. small cauliflower florets

2 carrots, peeled and thinly sliced

2 celery stalks, thinly sliced

1 red bell pepper, chopped

1 medium zucchini, chopped

1 (15-oz.) can kidney beans, rinsed and drained

1 (15-oz.) can diced tomatoes

4 c. low-sodium vegetable broth

2 tsp. Italian seasoning

¾ tsp. paprika

Freshly chopped parsley, for serving

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 8 minutes. When finished, carefully turn 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.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 25m

Created 119 weeks ago

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