Anti Inflammatory Instant Pot Vegetable Soup
Total time40 min
Prep time15 min
Cook time25 min
4.5(13)
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Learn more →Ingredients
6 servings
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced into ½-inch rounds
- 3 stalks celery, sliced
- ¾ lb yukon gold potatoes, cut into ¾-inch cubes
- 1 can (14.5 oz) diced tomatoes, with juices
- 4 cups low-sodium vegetable broth
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup frozen corn kernels
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp smoked paprika
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 1 tbsp tomato paste
- 1 bay leaf
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Set the Instant Pot to Sauté mode. Add the olive oil and heat until shimmering, about 1 minute. Add the onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
- 2
Add the tomato paste and stir to coat the onion and garlic, cooking for 1 minute until the paste darkens slightly. Press Cancel to turn off Sauté mode.
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