Instant Pot Vegetable Soup
This easy soup is full of tender vegetables for a satisfying meal.
Servings: 8
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion finely chopped (3 cups)
- 3 ribs celery sliced (1 1/2 cups)
- 2 medium carrots peeled and sliced (1 1/2 - 2 cups)
- 2 cloves garlic minced
- 15 ounces fire-roasted diced tomatoes do not drain
- 1 cup fresh green beans cut into 1-inch pieces
- 1 cup packed chopped kale (spinach may be substituted)
- 2 teaspoons Italian seasoning
- 48 ounces low-sodium vegetable broth
- 1 tablespoon fresh-squeezed lemon juice
- 15 ounces cannellini beans drained
- 1 teaspoon fine sea salt or to taste
- 1/2 teaspoon ground black pepper or to taste
- Fresh parsley for garnish, optional
Instructions
- Set the Instant Pot to sauté mode. Heat the olive oil, then add the onions. Cook for 3-5 minutes, stirring occasionally, until translucent. Add the celery and carrots and cook for an additional 5 minutes.
- Add the garlic and cook for an additional minute. Add the tomatoes, green beans, kale, and Italian seasoning, followed by the broth.
- Lock the lid on the Instant Pot and set it to cook on high pressure for 2 minutes. (Note: It takes about 15 minutes for the soup to come up to high pressure).
- Once the soup has finished cooking, let the pressure release naturally for 10 minutes before opening the valve and removing the lid (this will help to prevent splatter).
- Stir in the lemon juice, beans, salt and pepper. Taste and adjust seasoning, if desired.
- Ladle into soup bowls and top with fresh parsley, if using.
