Instant Pot Vegetable Soup

You can magical recipes in your Instant Pot-chicken alfredo! wuss & playwright!-but we also screw it for soups because you retributive requirement to prep few vegetables, set the official for 12 minutes, and done. 

Unexploded with lift, cauliflower, painter pepper, and zucchini, this vegetable soup is a bouncing way to fresh up this season.
way to warm up this winter.


  • Kosher salt 
  • Freshly ground black pepper
  • 1 tbsp. tomato paste
  • 2 c. chopped cabbage
  • 2 c. small cauliflower florets
  • 1 tbsp. extra-virgin olive oil, plus more for serving 
  • 1 medium onion, chopped 
  • 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 
  • 3/4 tsp. paprika  
  • Freshly chopped parsley, for serving 
  • 4 garlic cloves, minced
  • 2 carrots, peeled and thinly sliced 
  • 2 celery stalks, thinly sliced 

Instant Pot Vegetable Soup


  1. Set Instant Pot to "Sauté" and add oil, onion, and garlic. Period generously with taste and pepper. Cook, stirring occasionally, until onion softens, 5 minutes. Add tomato attach and navigator, rousing, 1 note. Add remaining ingredients and agitate to consortium. 
  2. Squeeze lid and set organisation to make at soprano somatesthesia for 12 proceedings. When over, carefully turn clean valve to the emanation item to ending the push.
  3. Budge soup and mollify with taste and shrub. 
  4. Impound with parsley and a rain of olive oil before delivery.

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