Instant Pot Vegetable Soup

Instant Pot Vegetable Soup

from dishingouthealth.com
Soup/Stew
40 min
6 servings
225 kcal / serving

Instant Pot Vegetable Soup uses a mix of fresh and canned veggies for a wholesome, weeknight-friendly meal. Vegetarian, gluten free, and endlessly versatile, this soul-soothing soup is here to nourish. (Slow cooker instructions also available.)

Ingredients

  • 2 tbsp.extra-virgin olive oil
  • 1 mediumyellow onion, finely chopped
  • 2 largecarrots, thinly sliced
  • 2celery stalks, finely chopped
  • 5minced garlic cloves
  • 2 tbsp.tomato paste
  • 1 tsp.ground cumin
  • 1 tsp.kosher salt
  • ½ tsp.black pepper
  • ½ tsp.dried thyme
  • ¼ tsp.crushed red pepper flakes
  • 1 largerusset potato, cut into 1/2-inch cubes (about 2 1/2 cups) (sub sweet potato)
  • 2 cupsseasonal vegetable(s) of choice (chopped zucchini, bell peppers, green beans, bite-sized cauliflower florets or broccoli)
  • 1can kidney beans, rinsed and drained
  • 2cans fire-roasted diced tomatoes
  • 4 cupsvegetable broth
  • 1 cupwater
  • 1 tbsp.finely chopped fresh rosemary
  • 2handfuls torn kale or chard (ribs and tough stems removed)
  • freshly grated parmesan cheese for serving ((sub nutritional yeast if making vegan/dairy free))

Directions

Instant pot instructions

  1. 1

    Set a programmable electric pressure cooker (such as an Instant Pot) to SAUTE. Allow pot to heat for 3 minutes; add oil to pot, along with chopped onions, carrots, and celery. Cook, stirring occasionally, until vegetables are softened, about 6 to 7 minutes.Add garlic, tomato paste, cumin, salt, black pepper, dried thyme, and red pepper flakes; cook 3 more minutes, until tomato paste darkens in color, and garlic is aromatic. Press CANCEL.

  2. 2

    Stir in potatoes, seasonal vegetable(s) of choice, kidney beans, fire-roasted tomatoes, broth, water, and fresh rosemary; stir well to combine.

  3. 3

    Cover Instant Pot, and fasten lid. Lock and seal steam valve. Set to HIGH pressure for 10 minutes. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)

  4. 4

    When cooking program ends, carefully release pressure by turning Pressure Release to VENT. (Steam is fully released when pressure valve drops.) Uncover and stir in greens. Replace lid (do not lock) and let stand for 3 minutes, or until greens are wilted. Ladle soup into bowls and top with freshly grated Parmesan cheese or nutritional yeast.

Slow cooker instructions

  1. 1

    Heat oil in a large skillet over medium-high. Once hot, add onion, carrots, and celery; cook 7 to 8 minutes, until soft. Add garlic, tomato paste, cumin, salt, pepper, dried thyme, and red pepper flakes; cook 3 more minutes, stirring often, until aromatic.

  2. 2

    Transfer mixture to a 5- to 6- quart slow cooker coated with cooking spray, and add remaining soup ingredients (except greens). Stir well to combine. Cover and cook on LOW 6 to 7 hours, until veggies are tender. Uncover lid and stir in greens; let stand, covered, for 30 minutes, or until greens are wilted.

  3. 3

    Ladle into bowls and garnish with fresh Parmesan, if desired.