Dinner for 6

Instant Pot Vegetable Soup

Name: Instant Pot Vegetable Soup
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp olive oil or unsalted butter; 1 onion; 3 cloves garlic; 3 carrots; 3 ribs celery; 1 1/2 lb russet potatoes; 3 bay leaves; 1 tsp dried oregano; 1/2 tsp dried basil; 1 tsp fine salt; 4 cups unsalted vegetable stock or unsalted chicken stock; 1 can (28 1/8 oz) crushed fire-roasted tomatoes; optional: 2 - 3 cups spinach or kale

An Instant Pot cooks potatoes, carrots, celery, tomatoes, and herbs into a filling vegetable soup.

$1.39per serving $

45 minstart to table

6servings

American Budget Family Lunches Dinners Instant Pot Cold-weather comfort Winter

Ingredients

2 tbsp olive oil or unsalted butter
1 onion
3 cloves garlic
3 carrots
3 ribs celery
1 1/2 lb russet potatoes
3 bay leaves
1 tsp dried oregano
1/2 tsp dried basil
1 tsp fine salt
4 cups unsalted vegetable stock or unsalted chicken stock
1 can (28 1/8 oz) crushed fire-roasted tomatoes
optional: 2 - 3 cups spinach or kale

Steps

Set a 6-quart Instant Pot to Sauté and heat the oil or butter, then cook the onion for 4 minutes.
Add the garlic, carrots, celery, potatoes, bay leaves, oregano, basil, and salt, then cook for 2 minutes.
Pour in the stock and tomatoes, and scrape the bottom clean.
Seal the pot and cook at high pressure for 8 minutes, then release the pressure naturally for 10 minutes.
Release the remaining pressure, remove the bay leaves, and stir in the spinach or kale if using.
Let the soup stand for 3 minutes before serving.