Rye Free Instant Pot Vegetable Soup

Total time40 min

Prep time15 min

Cook time25 min

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Ingredients

6 servings

1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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