Description
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!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup yellow onion, diced
- 1/2 cup celery, diced (about 2 ribs)
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 5 cups chicken or vegetable broth, divided
- 1 bay leaf
- 3 cups potatoes, cut into 1-inch pieces (about 1 pound)
- 1 cup carrots, cut into 1/4- inch thick coins (about 4 medium carrots)
- 1 cup green beans, fresh or frozen
- 3/4 Cup corn, frozen or canned
- 14– ounce can fire fire-roasted diced tomatoes
- 15– ounce can of cannellini beans, drained and rinsed
Instructions
- Turn the instant pot to saute mode. Add the olive oil and allow it to heat up for 1-2 minutes.
- Add the onion and celery to the instant pot and saute until softened while stirring occasionally, about 5-7 minutes.
- Add the garlic, Italian seasoning, salt, black pepper, and red pepper flakes. Cook while stirring for 1 minute.
- 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.
- 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.
- 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.
- Stir in the cannellini beans and replace the lid. Let the soup sit for 5 minutes to warm the beans.
- Serve immediately, garnish with parmesan cheese.
Notes
- Replace the cannellini beans with pasta 1 ½ cups of noodles for a vegetable noodle soup.
