Instant Pot Vegetable Soup
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Cook time: 
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Serves: 12
 
Ingredients
  • 3 T olive oil
  • 1 yellow onion, diced
  • 1 T minced garlic
  • 4 carrots, peeled and chopped
  • 1 green pepper, chopped
  • 1 yellow pepper, chopped
  • ¼ c diced pepperchinis
  • 1 c frozen corn
  • 1 c frozen peas
  • 4 zucchini, chopped
  • 2 T tomato paste
  • 4 c chicen stock
  • 1½ c crushed tomatoes (with basil)
  • 1 can petite diced tomatoes
  • 1 can pinto beans, rinsed
  • 2 T Italian seasonings
  • 1 t garlic and herb spiced
  • ½ t garlic powder
  • 2 T dried parsley
  • ½ T red pepper flake
  • salt and pepper to taste
Instructions
  1. On the sauté setting, cook onion and garlic till soft (5 mins or so)
  2. Switch to soup/broth and add all remaining ingredients, including spices. Put kid on and cook on high pressure for 15 minutes.
  3. Note: It took almost 30 mins to get to pressure!
  4. Let vent naturally for a few minutes and then slowly vent until it's completely finished, open and taste to see if you need to add more salt or pepper. Serve with grated parmesan if desired.
Recipe by Our Three Peas at http://ourthreepeas.com/instant-pot-vegetable-soup/