March 16

Instant Pot Summer Vegetable Soup

This soup was so good. So filling and so many vegetables.

Instant Pot Summer Vegetable Soup

Prep Time 20 mins
Cook Time 45 mins
NPR 5 mins
Total Time 1 hr 10 mins
Course Soup
Cuisine American, Mediterranean
Servings 8 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 4 teaspoons minced garlic
  • 3 medium ears fresh corn kernels removed or 2 ¼ cups frozen corn
  • 2 lbs. about 6 medium tomatoes peeled and chopped (or about 28 ounces diced tomatoes, NOT drained)
  • 1 sweet bell pepper seeded and chopped
  • 2 medium zucchini diced
  • 1 cup fresh or frozen lima beans
  • 8 ounces sliced mushrooms
  • 1 small eggplant peeled and diced
  • 4 cups low-sodium vegetable broth
  • 1 tablespoon vinegar
  • 1 tablespoon sugar
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt plus more, to taste

Instructions
 

  • Press “sauté” button on the pressure cooker. Add olive oil to the stainless steel insert. Wait 2 minutes for it to preheat.
  • Add onion and garlic to the oil. Saute, stirring frequently, just until onion is tender (about 5 minutes).
  • Press “off/stop” button.
  • Add remaining ingredients to pot.
  • Place lid on the pressure cooker and make sure the valve is set to “sealing”.
  • Press “soup” setting and timer to 12 minutes.
  • The Pressure cooker will beep and start cooking. It may take about 20 minutes for it to come to pressure before the timer starts.
  • When the cooking is done, allow the pressure to naturally release for about 5 minutes, then quick release any remaining pressure by carefully switching the valve to “venting”.
  • Carefully remove the lid, away from your face, and set aside.
  • Stir the soup. Let cool slightly before serving.
  • Season with salt and pepper, to taste.

Notes

Original recipe: https://www.theseasonedmom.com/summer-vegetable-soup/
Keyword Instant Pot
Tried this recipe?Let us know how it was!

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Posted March 16, 2019 by Food.PWWF in category "Dinner", "Instant Pot", "Lunch", "Soup

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