Instant Pot Vegetable Soup
You won't miss the meat in this healthy, ultra-flavorful vegetable soup. Use your Instant Pot to make it an easy weeknight meal.
- Serves: 8 persons
- 1tablespoon olive oil
- 1onion (chopped)
- 2ribs celery (sliced)
- 1red bell pepper (chopped)
- 4cloves garlic (minced)
- 3cups cabbage (chopped)
- 3carrots (sliced into 1/4-inch thick pieces)
- 1(14.5-ounce) can diced tomatoes
- 3tablespoons tomato paste
- 4cups vegetable broth
- 1bay leaf
- 1teaspoon Italian seasoning blend
- ½teaspoon kosher salt (or to taste)
- ¼teaspoon black pepper (freshly ground)
- ¼teaspoon crushed red pepper flakes
- 1can kidney beans (or great Northern, rinsed and drained)
- 2cups spinach (chopped)
- 2tablespoons parsley (chopped)
Step 1Gather the ingredients.
Step 2Select the Instant Pot sauté function and add the olive oil to the inner pot. When the display reads "hot," add the onion, celery, bell pepper, and garlic.
Step 3Sauté the vegetable mixture for 3 minutes, stirring frequently.
Step 4Cancel the sauté function and add the cabbage, carrots, tomatoes, tomato paste, vegetable broth, bay leaf, Italian seasoning, salt, black pepper, and crushed red pepper flakes. Stir and scrape the bottom to loosen any browned bits.
Step 5Secure the lid and make sure the valve is in the sealing position. Choose the pressure cook or manual button, high pressure, and set the timer for 5 minutes. When the time is up, let the pressure come down naturally for 15 minutes, and then move the valve to the venting position to release the remaining pressure.
Step 6Cancel the keep warm setting and choose the sauté button. Add the beans, spinach, and parsley and continue cooking for 2 to 3 minutes, or until hot.
Step 7Garnish the vegetable soup with extra parsley and serve with crusty rolls or cornbread.