A deliciously healthy vegetable soup made easily in the Instant Pot.
2 tablespoons olive oil
1/2 cup chopped onions
1/4 cup chopped celery
14.5 ounce can fire roasted tomatoes
12 ounces frozen mixed vegetables
6 ounces white mushrooms, sliced
3 cups cabbage, chopped
3 cups red potatoes, peeled and diced
4 cups vegetable broth
1 cup water
1 tablespoon dried Italian seasoning
1–1/2 teaspoons salt
1/4 to 1/2 teaspoon black pepper
Turn on Instant Pot to satee’ setting.
Pour in the oil and cook the onions and celery for 5 minutes.
Turn the pot off and add the rest of the ingredients, stirring together.
Place lid on the pot and put the steam release handle on seal then press manual button and set for 20 minutes at high pressure.
When pot signals cook time is finished, allow to release pressure naturally or manually after waiting for at least 10 minutes.
Keep warm and serve hot for a steamy bowl of soup.
Sautee onion and celery in oil in a large soup pot.
Stir in the rest of the ingredients, cover and cook on low heat for at least an hour or until the vegetables are tender and the flavors have come together well.
Add more water if needed.
Cook time below adds 15 minutes more to cook time in Instant Pot recipe allowing building and releasing of pressure.
Swap out cabbage for cubed squash, zucchini, or any one of your favorite veggies.
Stir in a little heavy whipping cream after cooking for a creamy full-flavored soup.
Add your favorite Cajun seasoning for a boost of great flavor.
Keywords: instant pot vegetable soup