Instant Pot Vegetable Soup
Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
3 carrots, peeled and thinly sliced (or chopped)
2 celery stalks, thinly sliced (or chopped)
4 garlic cloves, minced
2 tablespoons tomato paste
8 cups vegetable broth (or chicken broth)
1 pound baby potatoes, quartered (454 g)
1 1/2 cups chopped green beans (cut in thirds)
1 1/2 cups frozen or fresh corn
1 cup frozen or fresh peas
2 bay leaves
1 teaspoon salt
1/2 teaspoon paprika
pinch of cayenne
Parmesan rind (Optional but recommended! Size can vary – aim for at least a 2-3 inch piece)
1 cup finely chopped baby spinach
1/4 cup finely chopped fresh dill (or a combo of dill and parsley)
1 tablespoon fresh lemon juice (about half a lemon)
salt and pepper, to taste
Directions:
Heat the olive oil in the Instant Pot on the “Sauté” setting. Add the onions, carrot and celery and sauté, stirring occasionally until the onions soften (about 4-5 minutes). Add the garlic and tomato paste and cook for an additional 30 seconds while stirring. Press the “Cancel” button to turn off the “Sauté” function.
Pour in the broth and scrape up any browned bits at the bottom with a wooden spoon.
Add Veggies + Seasonings: Add in the baby potatoes, green beans, corn, peas, bay leaves, salt, paprika, pinch of cayenne and Parmesan rind. Stir to combine.
Pressure Cook: Secure the lid and turn the valve to the “Sealing” position. Set to cook for 2 minutes (high pressure) followed by a 10 minute natural release. Once the 10 minutes are up, carefully release the remaining pressure by turning the valve to the “Venting” position. Once the pin drops, open the lid.
Stir Through Remaining Ingredients: Remove the Parmesan rind and bay leaves. Stir in the chopped spinach, dill and lemon juice. Season to taste with salt and pepper.
