
This hearty soup comes together right in the Instant Pot, with tender Yukon Gold potatoes, sweet carrots, and crisp-tender green beans simmering in a rich tomato-vegetable broth. A quick sauté of onion and garlic, deepened with tomato paste and smoky paprika, builds real flavor before everything gets pressure-cooked to perfection in under ten minutes. Corn adds pops of sweetness throughout, while thyme, oregano, and bay leaf round out the herby backbone of the broth. Finished with a scatter of fresh parsley, it's a comforting, vegetable-packed bowl that's endlessly satisfying on its own or ladled over a scoop of rice or crusty bread. This one is a natural fit for a vegetarian kitchen, easy enough for a weeknight and hearty enough to make a full pot for leftovers.
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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.
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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