Instant Pot Vegetable Soup

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 40 minutes

Ingrédients

1 tbsp. extra-virgin olive oil, plus more for serving

1 medium onion, chopped

4 garlic cloves, minced

Kosher salt

Freshly ground black pepper

1 tbsp. tomato paste

2 c. chopped cabbage

2 c. small cauliflower florets

2 carrots, peeled and thinly sliced

2 celery stalks, thinly sliced

1 red bell pepper, chopped

1 medium zucchini, chopped

1 (15-oz.) can kidney beans, rinsed and drained

1 (15-oz.) can diced tomatoes

4 c. low-sodium vegetable broth

2 tsp. Italian seasoning

3/4 tsp. paprika

Freshly chopped parsley, for serving

Instructions

Set Instant Pot to “Sauté” and add oil, onion, and garlic. Season generously with salt and pepper. Cook, stirring occasionally, until onion softens, 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add remaining ingredients and stir to combine.

Lock lid and set machine to cook at high pressure for 8 minutes. When finished, carefully turn steam valve to the venting position to release the pressure.

Stir soup and season with salt and pepper.

Garnish with parsley and a drizzle of olive oil before serving.

Nutrition

• Calories: 147
• Lipides Totaux: 3 g
• Lipides Saturés: 1 g
• Acides Gras Trans: 0 g
• Cholestérol: 0 mg
• Sodium: 1078 mg
• Glucides Totaux: 16 g
• Fibres Diététiques: 8 g
• Sucres Totaux: 9 g
• Protéines: 7 g