Come to Pressure and Natural Release25 minutesmins
Total Time37 minutesmins
Servings: 8Servings
Calories: 123kcal
Ingredients
1tablespooncooking oilyour choice
1cupwhite oniondiced
1garlic cloveminced
1poundrusset potatoescut in ½ inch chunks
2large carrotspeeled and chopped
½cupcelerychopped
6cupslow sodium vegetable broth
15ouncesdiced tomatoes1 can; undrained
2teaspoonsItalian seasoning
2teaspoonskosher saltor to taste
½teaspoonground black pepperor to taste
12ouncesfrozen mixed vegetablesany variety
Instructions
Turn on the Instant Pot using the saute function. After the stainless steel insert gets hot, add the oil and onion.
1 tablespoon cooking oil, 1 cup white onion
Cook the onions until it they soften, about 3 minutes, then add the garlic, Italian seasoning, salt, and pepper. Cook for an additional 30 seconds, then turn off the Instant Pot.
1 garlic clove
Add the potatoes, carrots, celery, vegetable broth, tomatoes, Italian seasoning, salt and pepper. DON’T STIR. Close the lid, set the valve to sealing, and press the manual (pressure cook) button.
2 teaspoons Italian seasoning, 2 teaspoons kosher salt, 1 pound russet potatoes, 2 large carrots, ½ cup celery, 6 cups low sodium vegetable broth, 15 ounces diced tomatoes, ½ teaspoon ground black pepper
Adjust the time to 2 minutes. After the time is up, allow a 10 minute natural pressure release before opening the valve to release any remaining pressure.
Carefully open the lid and pour in the frozen vegetables. Stir to combine, and ensure the frozen vegetables are thoroughly heated.
12 ounces frozen mixed vegetables
Notes
The calories listed are an approximation based on the ingredients and a serving size of 1 1/2 cups of the soup. Actual calories will vary. The Instant Pot vegetable soup can be stored in your fridge, in a sealed container, for up to 3 days.