Instant Pot Vegetable Soup
A hearty pressure-cooker soup of potatoes, carrots, celery, beans and corn in a tomato and herb broth, with spinach stirred in at the end.
Ingredients
Method
Set the Instant Pot to sauté and warm the oil. Cook the onion, stirring, until soft.
Switch the pot off. Stir in the tomato paste, garlic, Italian seasoning, salt and pepper and let the residual heat cook them for 1 minute.
Pour in the broth while the pot is still hot and scrape up any browned bits from the bottom.
Add the potatoes, carrots, celery, tomatoes, green beans, corn and bay leaf. Stir.
Lock the lid, set the valve to sealing, and pressure cook on high for 2 minutes. Expect about 15 minutes for the pot to come to pressure first.
When the timer ends, let the pressure release naturally for 8–10 minutes before opening the valve — a quick release can splatter hot soup.
Remove the bay leaf, stir in the spinach and taste. A teaspoon of sugar rounds out the tomato paste if it reads sharp. Serve hot.
Notes
Keeps 3–4 days refrigerated in an airtight container.
Freezes well for 4–6 months; cool fully first, thaw overnight in the fridge.
Makes roughly 9½–10 cups; a serving is about 2 cups.
Per serving — Calories: 125 kcal · Carbs: 23 g · Protein: 6 g · Fat: 2 g · Sodium: 757 mg · Fiber: 3 g · Sugar: 5 g
Adapted from The Recipe Rebel. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.