Soups & Stewscookiesandcups5.0
Instant Pot Vegetable Soup
This Instant Pot vegetable soup is a quick and easy vegetarian recipe packed with hearty veggies and loads of flavor. It's ready in about an hour!
👥 6 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 15 min🔥 Cook: 55 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
📝 Preparation Steps
1
Turn the instant pot to saute mode. Add the olive oil and allow it to heat up for ⏱️ 1-2 minutes.
olive oil2 tablespoons
2
Add the onion and celery to the instant pot and saute until softened while stirring occasionally, about ⏱️ 5-7 minutes.
3
Add the garlic, Italian seasoning, salt, black pepper, and red pepper flakes. Cook while stirring for ⏱️ 1 minute.
garlic, minced3 clovesItalian seasoning2 teaspoons
4
If you have any food stuck to the bottom of the pot, pour ½ cup of broth into the pot and scrape any stuck bits from the bottom. Turn off the instant pot.
5
Add the remaining broth, bay leaf, potatoes, carrots, green beans, corn, and tomatoes. Place the lid on the instant pot and turn to the seal position.
bay leaf1potatoes, cut into 1-inch pieces (about 1 pound)3 cupscarrots, cut into 1/4- inch thick coins (about 4 medium carrots)1 cupgreen beans, fresh or frozen1 cup
6
Cook on high pressure for ⏱️ 5 minutes. Once the cooking time has elapsed, naturally release the pressure for ⏱️ 10 minutes before opening the lid. Remove the bay leaf.
bay leaf1
7
Stir in the cannellini beans and replace the lid. Let the soup sit for ⏱️ 5 minutes to warm the beans.
8
Serve immediately, garnish with parmesan cheese.
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