Instant Pot Vegetable Potato Soup

This Instant Pot Vegetable Soup with Potatoes is hearty, nourishing, and only takes about 30 minutes to make. Make it with a variety of fresh or frozen vegetables. This recipe is naturally gluten-free and vegetarian.

INGREDIENTS: –extra-virgin olive oil –onion – garlic cloves – carrots –celery stalks –button mushrooms – green beans, – reduced-sodium vegetable broth – can diced tomatoes – baby red potatoes, halved – dried rosemary – dried thyme – sea salt – freshly ground black pepper – bay leaf – flat-leaf parsley

Select Sauté and add the oil to the inner pot. Once hot, add the onion, garlic, carrots, celery, and mushrooms and cook until the vegetables start to soften.


Press Cancel and pour in the green beans, broth, and tomatoes. Add the potatoes, rosemary, thyme, salt, pepper, and bay leaves. Stir to combine.


Unlock and remove the lid. Remove and discard the bay leaves.


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