Everyday Veggie Soup Instant Pot Style Recipes

Steps:

• Set Instant Pot to saute and let it begin to heat up. Add the oil to the IP then drop in the onions and celery. Cook for about 4 minutes or until the onions are tender.
• Turn off the saute function and add the carrots, bell peppers, green beans, corn and cabbage. Stir to mix. Sprinkle with the Italian seasoning, minced garlic, salt and pepper then give it a good stir.
• Add the tomato paste, canned tomatoes, chicken broth and tomato juice. Stir well.
• Lock the lid in place, turn the valve to seal. Set the control to pressure cook and set the time for 15 minutes. It will take a few minutes to reach pressure before it begins to cook. When the cooking is finished allow a natural release for 5 minutes then do a quick release.
• Serve in a bowl garnished with a bit of parmesan cheese if desired.

Steps:

• 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.