EVERYDAY VEGGIE SOUP - INSTANT POT STYLE

Everyday Veggie Soup - Instant Pot Style image

Provided by Maggie M @LovingMyKitchen

Number Of Ingredients 18

2 tablespoon(s) oil - olive if you prefer or a neutral like canola
1/2 cup(s) rough chopped yellow or white onion
1 cup(s) celery - cut to bite size pieces
2 cup(s) carrot - cut to bite size pieces
1/2 cup(s) green bell pepper - cut to bite size pieces
1/2 cup(s) white or yellow bell pepper - cut to bite size pieces
2 cup(s) fresh green beans - washed and cut to bite size pieces
2 cup(s) whole kernal corn - fresh or canned
4 cup(s) green cabbage - either chopped to bite size pieces or shredded
1/2 teaspoon(s) italian seasoning - more to taste
1/2 teaspoon(s) minced garlic
1/2 teaspoon(s) salt - more to taste
1/4 teaspoon(s) pepper - more to taste
2 tablespoon(s) tomato paste
1 can(s) (28 oz) crushed or diced tomatoes - either plain or seasoned with basil and oregano
1 can(s) (15 oz) kidney beans - rinsed and drained - or other beans of your choice
4 cup(s) low or no salt chicken broth or stock
1 cup(s) tomato juice

Steps:

Set Instant Pot to saute and let it begin to heat up. Add the oil to the IP then drop in the onions and celery. Cook for about 4 minutes or until the onions are tender.
Turn off the saute function and add the carrots, bell peppers, green beans, corn and cabbage. Stir to mix. Sprinkle with the Italian seasoning, minced garlic, salt and pepper then give it a good stir.
Add the tomato paste, canned tomatoes, chicken broth and tomato juice. Stir well.
Lock the lid in place, turn the valve to seal. Set the control to pressure cook and set the time for 15 minutes. It will take a few minutes to reach pressure before it begins to cook. When the cooking is finished allow a natural release for 5 minutes then do a quick release.
Serve in a bowl garnished with a bit of parmesan cheese if desired.