You’ve probably heard of theInstant Pot ¯\_(ツ)_/¯
But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.
Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!
This is an simple recipe for Instant Pot Vegetable Soup. Made with an incredibly flavored broth and hearty vegetables, this plant based soup can be on the table in just over 30 minutes thanks to the electric pressure cooker!
Full Recipe: https://amindfullmom.com/instant-pot-vegetable-soup/
Instant Pot Vegetable Soup Recipe
1 teaspoon olive oil
1 small onion finely minced
2 ribs celery finely minced
2 teaspoons minced garlic
¼ cup dry red wine optional
6 cups vegetable broth
1 teaspoon oregano seasoning
1 teaspoon salt
1/4 teaspoon black pepper
2 bay leaves
3 potatoes peeled and cut into 1 inch cubes
3 big carrots peeled and cut into coins
1 cup fresh green beans cut into ½ inch pieces
1 15 ounce can petite chopped tomatoes, Italian flavor
1 cup finely chopped baby kale or spinach
1 tablespoon balsamic vinegar
Heat oil in Instant Pot on saute mode. Add onion and celery, cook and stir until softened, about 3-5 minutes. Add in garlic and cook for an additional 30 seconds.
Add in red wine, and let cook for one minute. Turn Instant Pot OFF.
Add in vegetable broth and scrape up the browned bits on bottom of the inner pot.
Add in potatoes, carrots, green beans, chopped tomatoes, salt, pepper, oregano, and bay leaves and stir.
put the lid on, turn the valve to sealing, and select Manual or Pressure Cook and cook on high pressure for 5 minutes.
Once the cook time is over, let pressure release naturally for at least 15 minutes
Stir in greens and balsamic vinegar and let sit in the inner pot until greens just wilt.
Taste to adjust seasonings and serve.