Instant Pot® Vegetable Soup recipe
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Ingredients
- 1 tablespoon olive oil 2 medium carrots - peeled, halved lengthwise, and sliced 2 stalks celery, sliced 1 brown onion, diced ¼ teaspoon salt 4 cloves garlic, diced ½ red chile pepper, sliced 1 pound Yukon gold potatoes, scrubbed and quartered 1 (28 ounce) can fire-roasted diced tomatoes 1 bunch kale, stemmed and coarsely chopped 1 small zucchini, diced 4 cups vegetable broth 1 bay leaf 1 teaspoon lemon zest, or to taste 1 teaspoon chopped fresh parsley, or to taste
Nutrition Info
- 311.6 caloriescarbohydrate: 59.2 gcholesterol: : -fat: 5 gfiber: 9.3 gprotein: 10.4 gsaturatedFat: 0.7 gservingSize: -sodium: 1229.7 mgsugar: 12.8 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Vegetable Soup
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
Pour olive oil into the hot cooker and add carrots, celery, onion, and salt. Cook and stir for 2 minutes. Stir in garlic and red chile pepper, saute for 2 minutes. Add potatoes, tomatoes, kale, and zucchini. Pour in vegetable broth, add bay leaf, and stir to combine. Close and lock the lid.
Select high pressure according to manufacturer's instructions, set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes more. Unlock and remove the lid. Serve soup in bowls and top with lemon zest and parsley.