INSTANT POT VEGETABLE SOUP RECIPES

Steps:

• Cut all vegetables and set aside.
• Set on SAUTE mode and pour in the olive oil.
• Add in the diced onion, carrots, and celery and mix until combined.
• Saute for a few minutes or until the vegetables become soft, about 5 minutes.
• Stir in the minced garlic.
• Add in the cabbage, green pepper, tomatoes, broth, and the spices, stirring to combine.
• Lock the lid in place and close the stem vent.
• Set on MANUAL or PRESSURE COOK on HIGH PRESSURE for 4 minutes.
• Allow the IP to natural release for 5 minutes once timer goes off.
• Remove lid and stir to combine.
• Enjoy!

Steps:

• Season the beef with salt and pepper. On a 6 quart Instant Pot®, select the Saute setting. Heat the oil and add the beef and cook until well browned, stirring occasionally. Add the tomato paste and cook and stir for 2 minutes (cooking the tomato paste will enhance the flavor). Press Cancel.
• Add the broth, carrots, potato, green beans, ditalini and thyme. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 8 minutes(timer will begin counting down once pressure is reached- it takes about 10 minutes). When done, press Cancel and use the quick release method to release the pressure.
• Stir in the peas. Season to taste and sprinkle with the parsley before serving.