Instant Pot Vegetable Soup
Description
This easy Instant Pot recipe for vegetable soup is packed full of veggies, potatoes, and fresh herbs — it's great for vegan and paleo diets.
Ingredients
•
1 tablespoon olive oil
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2 medium carrots - peeled, halved lengthwise, and sliced
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2 stalks celery, sliced
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1 medium brown onion, diced
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1/4 teaspoon salt
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4 cloves garlic, diced
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1/2 red chile pepper, sliced
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1 (28 ounce) can fire-roasted diced tomatoes
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1 pound Yukon gold potatoes, scrubbed and quartered
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1 bunch kale, stemmed and coarsely chopped
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1 small zucchini, diced
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4 cups vegetable broth
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1 large bay leaf
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1 teaspoon lemon zest, or to taste
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1 teaspoon chopped fresh parsley, or to taste
Directions
1
Heat oil in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add carrots, celery, onion, and salt; cook and stir for 2 minutes. Stir in garlic and chile pepper; sauté until fragrant, about 2 minutes. Add tomatoes, potatoes, kale, and zucchini. Pour in vegetable broth, add bay leaf, and stir to combine.
2
Close and lock the lid; select high pressure according to manufacturer's instructions. Set the timer for 10 minutes; allow 10 to 15 minutes for pressure to build.
3
Release pressure using the natural-release method according to the manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes more. Unlock and remove the lid.
4
Ladle soup into bowls and garnish with lemon zest and parsley.