Everyday Veggie Soup Instant Pot Style Recipes
INSTANT POT® VEGETABLE SOUP
Vegan, paleo, and pegan-friendly vegetable soup made in an Instant Pot®!
Provided by Chuck Minor
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
- Pour olive oil into the hot cooker and add carrots, celery, onion, and salt. Cook and stir for 2 minutes. Stir in garlic and red chile pepper; saute for 2 minutes. Add potatoes, tomatoes, kale, and zucchini. Pour in vegetable broth, add bay leaf, and stir to combine. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes more. Unlock and remove the lid. Serve soup in bowls and top with lemon zest and parsley.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 59.2 g, Fat 5 g, Fiber 9.3 g, Protein 10.4 g, SaturatedFat 0.7 g, Sodium 1229.7 mg, Sugar 12.8 g
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