How to make Instant Pot Vegetable Soup

I love  the vegetables chunky and chopped roughly. You don’t have to worry about cutting everything into smaller pieces. 

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Get the recipe.

Of course, you can! Variety is the spice of life.

Full recipe here.

Can I use other types of Vegetable?

Can I Freeze Your Vegetable soup in batches? This is a great soup freeze, too! You have to completely allow it to cool before freezing.

To thaw, it’s best place in the fridge over night to enjoy the next day.

Try This Recipe

- extra virgin olive oil - cloves garlic, minced - stalks celery, chopped - carrots, sliced - red onion, chopped - crushed red pepper flakes - Sea salt & black pepper, to taste - chicken or vegetable broth, preferably organic - red potatoes, quartered - bay leaves - cherry or grape tomatoes, chopped - fresh arugula - fresh lime juice - Parmesan cheese, freshly shaved or grated

Ingredients

Here’s how to Make it

Add olive oil to Instant Pot® and select the “Sauté” function.  Add garlic, celery, carrots, red onion, and crushed red pepper flakes. Season with salt and black pepper, to taste, and stir to combine.

Sauté, stirring occasionally, until fragrant and the vegetables start to develop some color, approximately 4-5 minutes.

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