Ingredients
- 4 medium red potatoes; diced Approximately 2 cups
- 4 carrots; diced
- 3 stalks of celery; diced
- 1 bag frozen corn
- 1 box vegetable broth
- 1 teaspoon turmeric
- 2 teaspoons paprika
- 3 sprigs rosemary
- 1 teaspsoon salt
- 1 teaspoon cracked black pepper
Instructions
- Add celery, carrots, potatoes, and corn to the pot. Pour in vegetable broth just to barely cover the vegetables.
- Add in turmeric, rosemary, and paprika. Add in salt and pepper. Stir well.
- Place lid on the instant pot. Set vavle to sealed position. Manual or pressure cook for 5 minutes. Once the pot stops counting release pressure.
- Using an immersion blender blend soup for about a minute. This will give it the creamy texture needed.
Notes
You can easily swap out vegetable broth for chicken broth, if you want a different depth of flavor.