Instant Pot Summer Vegetable Soup
medium onion chopped
medium ears fresh corn kernels removed
or 2 ¼ cups frozen corn
about 6 medium tomatoes
peeled and chopped (or about 28 ounces diced tomatoes, NOT drained)
sweet bell pepper seeded and chopped
medium zucchini diced
fresh or frozen lima beans
small eggplant peeled and diced
low-sodium vegetable broth
plus more, to taste
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.
Original recipe: https://www.theseasonedmom.com/summer-vegetable-soup/
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