everyday veggie soup - instant pot style

Name: Everyday Veggie Soup - Instant Pot Style
Yield: 6
Cuisine: American
Ingredients: 2 tablespoon(s) oil - olive if you prefer or a neutral like canola; 1/2 cup(s) rough chopped yellow or white onion; 1 cup(s) celery - cut to bite size pieces; 2 cup(s) carrot - cut to bite size pieces; 1/2 cup(s) green bell pepper - cut to bite size pieces; 1/2 cup(s) white or yellow bell pepper - cut to bite size pieces; 2 cup(s) fresh green beans - washed and cut to bite size pieces; 2 cup(s) whole kernal corn - fresh or canned; 4 cup(s) green cabbage - either chopped to bite size pieces or shredded; 1/2 teaspoon(s) italian seasoning - more to taste; 1/2 teaspoon(s) minced garlic; 1/2 teaspoon(s) salt - more to taste; 1/4 teaspoon(s) pepper - more to taste; 2 tablespoon(s) tomato paste; 1 can(s) (28 oz) crushed or diced tomatoes - either plain or seasoned with basil and oregano; 1 can(s) (15 oz) kidney beans - rinsed and drained - or other beans of your choice; 4 cup(s) low or no salt chicken broth or stock; 1 cup(s) tomato juice

26 Pinches 1 Photo

Maggie M

In The Kitchen, OH

Updated on Aug 6, 2020

This is my basic everyday vegetable soup that I can now make in my Instant Pot. It saves hours of time and honestly .. it tastes so much better ! I do not put any meat in this soup but I do add kidney beans for some extra protein. The kidney beans are optional ... if you don't like them leave them out. Or if you prefer a different type of bean such as cannellini or black or pinto then by all means substitute those ! This soup is extremely hearty and filling for a vegetable soup .. I hope you will enjoy a nice steaming bowl of it soon.

Rate

prep time

cook time

method Pressure Cooker/Instant Pot

yield 6 - 8 healthy servings

Ingredients

2 tablespoons oil - olive if you prefer or a neutral like canola
1/2 cup rough chopped yellow or white onion
1 cup celery - cut to bite size pieces
2 cups carrot - cut to bite size pieces
1/2 cup green bell pepper - cut to bite size pieces
1/2 cup white or yellow bell pepper - cut to bite size pieces
2 cups fresh green beans - washed and cut to bite size pieces
2 cups whole kernal corn - fresh or canned
4 cups green cabbage - either chopped to bite size pieces or shredded
1/2 teaspoon italian seasoning - more to taste
1/2 teaspoon minced garlic
1/2 teaspoon salt - more to taste
1/4 teaspoon pepper - more to taste
2 tablespoons tomato paste
1 can (28 oz) crushed or diced tomatoes - either plain or seasoned with basil and oregano
1 can (15 oz) kidney beans - rinsed and drained - or other beans of your choice
4 cups low or no salt chicken broth or stock
1 cup tomato juice

How To Make everyday veggie soup - instant pot style

Step 1

Set Instant Pot to saute and let it begin to heat up. Add the oil to the IP then drop in the onions and celery. Cook for about 4 minutes or until the onions are tender.

Step 2

Turn off the saute function and add the carrots, bell peppers, green beans, corn and cabbage. Stir to mix. Sprinkle with the Italian seasoning, minced garlic, salt and pepper then give it a good stir.
Step 3

Add the tomato paste, canned tomatoes, chicken broth and tomato juice. Stir well.
Step 4

Lock the lid in place, turn the valve to seal. Set the control to pressure cook and set the time for 15 minutes. It will take a few minutes to reach pressure before it begins to cook. When the cooking is finished allow a natural release for 5 minutes then do a quick release.
Step 5

Serve in a bowl garnished with a bit of parmesan cheese if desired.
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