Instant Pot Vegan Vegetable Soup
Ingredients:
1 teaspoon olive oil
1 small onion finely minced
2 ribs celery finely minced
2 teaspoons minced garlic
¼ cup dry red wine optional
6 cups vegetable broth
1 teaspoon oregano seasoning
1 teaspoon salt
¼ teaspoon black pepper
2 bay leaves
3 potatoes peeled and cut into 1 inch cubes
3 large carrots peeled and cut into coins
1 cup fresh green beans cut into ½ inch pieces
1 cup frozen corn
1 15 ounce can petite diced tomatoes, Italian flavor
1 cup finely chopped baby kale or spinach
1 tablespoon balsamic vinegar
Directions:
Heat oil in Instant Pot on saute mode. Add onion and celery, cook and stir until softened, about 3-5 minutes. Add in garlic and cook for an additional 30 seconds.
Add in red wine, and let cook for one minute. Turn Instant Pot OFF.
Add in vegetable broth and scrape up the browned bits on the bottom of the inner pot. Add in potatoes, carrots, green beans, corn, diced tomatoes, salt, pepper, oregano, and bay leaves and stir.
Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook and cook on high pressure for 5 minutes. Once the cook time is over, let pressure release naturally for at least 15 minutes
Stir in greens and balsamic vinegar and let sit in the inner pot until greens just wilt. Taste to adjust seasonings and serve.
