try not to be hesitant to play around with the formula by including rice, beans or even pasta (see the notes underneath the formula for sums). They'll add an additional measurement to this exemplary soup!
Right now Pot Vegetable Soup meets up in minutes, and is prepared similarly as quick!
Hurl every one of the fixings directly into the IP - no compelling reason to sauté any vegetables. Set it to manual/weight cook for 10 minutes and leave!
This rich and tasty Instant Pot Vegetable Soup is certain to please even the pickiest of eaters. From grown-ups to kids, this soup conveys a 'gotta have it' taste that will keep your Instant Pot occupied throughout the entire winter.
- 3 cups vegetable broth
- 1 and 1/2 cups water
- 4 garlic cloves, minced (or 1 and 1/2 teaspoons garlic powder)
- 1 medium onion (I use sweet vidalia)
- 5 yukon gold potatoes, or about 2lbs potatoes of choice
- 4 celery stalks
- 4 medium carrots
- 1 (15oz) can of diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon onion powder
- Handful of fresh parsley, chopped
- 2 bay leaves
- salt to taste, (I use about 1 and 1/2 teaspoons Himalayan pink salt)
- pepper to taste
INSTRUCTIONS
- FOR THE INSTANT POT
- Roughly chop the vegetables into big chunks.
- Add everything to your Instant-Pot. Make sure the liquid is covering the veggies. If you added extra vegetables you may need to increase the broth and seasonings.
- Press the manual/pressure cook feature and set the IP to 10 minutes at high pressure.
- Allow the soup to naturally release pressure for 5-10 minutes, then turn the steam knob and quick release the remaining pressure.
- Carefully open the lid and give the soup a stir.
- Serve warm with your favorite breadsticks, side salad, crusty artisan bread or saltine crackers.
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