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.

1

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

2

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

3

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