
This hearty vegetable soup comes together fast thanks to the Instant Pot, turning a pile of fresh carrots, celery, and Yukon Gold potatoes into a deeply savory, comforting bowl in under a half hour of actual cook time. A quick sauté of onion and garlic, plus a spoonful of tomato paste, builds real depth before everything gets pressure-cooked with diced tomatoes, broth, green beans, and sweet corn. Smoked paprika, thyme, and oregano round out the flavor with a warm, herby backbone, and a bay leaf simmering in the pot ties it all together. It's a naturally hearty, vegetable-packed dinner that comes together in one pot with minimal cleanup. Finished with a scatter of fresh parsley, it's a satisfying, wholesome option that fits neatly into a wheat free lineup.
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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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