JAPANESE VEGETABLE PRESS RECIPES

Name: Vegetable Soup
Prep time: 20 min
Cook time: 4 min
Yield: 10 Servings
Cuisine: Modern
Ingredients: 2 tsp olive oil; 1 medium onion (diced); 3 large carrots (diced); 3 celery stalks (diced); 2 tbsp minced Garlic; 1 cup green bell pepper (diced or 1 cup sliced zucchini); 1 cabbage (chopped); 14 oz Fire Roasted Tomatoes (1 can); 8 cup vegetable broth (or chicken, or beef); 3 bay leaves; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp red pepper flakes; 1/2 tsp salt; 1/2 tsp black pepper

VEGETABLE SOUP – INSTANT POT RECIPES

Vegetable Soup – Instant Pot Recipes image

Provided by Holy Mess

Prep Time 20 minutes

Cook Time 4 minutes

Yield 10 Servings

Number Of Ingredients 15

Ingredients

2 tsp olive oil
1 medium onion (diced)
3 large carrots (diced)
3 celery stalks (diced)
2 tbsp minced Garlic
1 cup green bell pepper (diced or 1 cup sliced zucchini)
1 cabbage (chopped)
14 oz Fire Roasted Tomatoes (1 can)
8 cup vegetable broth (or chicken, or beef)
3 bay leaves
1 tsp dried oregano
1 tsp dried basil
1 tsp red pepper flakes
1/2 tsp salt
1/2 tsp black pepper

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!

VEGETABLE BEEF SOUP – INSTANT POT RECIPES

Vegetable Beef Soup – Instant Pot Recipes image

Learn how to make vegetable beef soup with our Instant Pot® Vegetable Beef Soup recipe, which makes preparing a savory, comforting soup faster and easier than ever. This flavorful soup has tender beef, vegetables and pasta that cook all together in the Instant Pot®, so prep and cleanup are easy. Beef broth provides the rich base while tomato paste, thyme and parsley round out the complex flavors of this delicious and hearty soup.

Provided by Campbell's®

Prep Time 25 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/2 lbs boneless beef chuck roast or stew beef (cut into bite-sized pieces)
1 tbsp vegetable oil
2 tbsp tomato paste
4 cups Swanson® Beef Broth
2 carrots (peeled and diced (about1 cup))
1 Yukon gold potato (unpeeled, cut into cubes (about 1 cup), 6 ounces)
4 oz green beans (trimmed and cut into 1/2 inchpieces (about 1 cup))
1/2 cup uncooked ditalini pasta (small tube shaped)
1 tbsp chopped fresh thyme leaves
1 cup frozen peas (thawed)
2 tbsp chopped fresh parsley

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.

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