It’s been a while since I made a soup and I’ve been craving one for lunch all week. I wanted an easy, vegetarian one since we’ve been eating a lot of meat recently, so I whipped up a quick veggie packed soup.
Now, you can easily add more veggies to this – a can of diced tomatoes, some fresh chopped spinach, etc… would all taste great. But I made it nice and simple today with what I had fresh on hand.
The instant pot made this cook up super quick and my tummy will be thanking me all week for this one!
Instant Pot Vegetable Soup
- 1 teaspoon canola oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 6 cups vegetable broth
- 1 lb Russet potatoes, chopped
- 3 large carrots, peeled and chopped
- 2 ribs celery, sliced
- Heat oil in Instant Pot on saute mode. Add onion, cook and stir until softened.
- Turn the Instant Pot off and add the garlic, Italian seasoning, salt and pepper. Stir and cook for 1 minute on the residual heat.
- Add chicken broth to the still hot pan, and scrape the bottom with a spoon to remove any left behind bits.
- Add potatoes, carrots and celery and stir.
- Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 2 minutes. It will take about 15 minutes to come to pressure and begin counting down.
- Once the cook time is over, let pressure release naturally for 8-10 minutes before opening the valve and removing the lid (this is to prevent the splatter that can come when pressure cooking soup).
- Give it a stir – adjust seasonings to taste and serve. Enjoy!