Hearty  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.

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

INGREDIENTS:

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

1

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

2

Remove the lid & discard the bay leaves.

3

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Carrie Forrest is the creator of Clean Eating Kitchen, a healthy recipe website. She holds a master's degree in public health.