New Instapot Garden Vegetable Soup Recipe 2019

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    This flexible Instapot garden vegetable soup recipe can serve the dual purpose of cleaning out the groceries in your refrigerator, and providing you with an unforgettable culinary experience at the same time!

    Garden vegetable soup is very versatile and can be made in many different ways to incorporate any fresh vegetables and herbs you happen to have on hand and need to get rid of!

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    New Instapot Garden Vegetable Soup Recipe 2019 BigOven - Save recipe or add to grocery list Yum
    Course Soup
    Prep Time
    20 minutes
    Cook Time 7-8 minutes
    Passive Time 10 minutes
    Servings
    people
    Ingredients
    Course Soup
    Prep Time 20 minutes
    Cook Time 7-8 minutes
    Passive Time 10 minutes
    Servings
    people
    Ingredients
    Instructions
    1. Add olive oil to your Instant Pot® and put it on the “Sauté” setting.
    2. Add red onion, celery, carrots, crushed red pepper flakes, and garlic.
    3. Season with salt and pepper for more taste, then stir.
    4. Sauté, occasionally stirring, until the vegetables start to develop some color for about 4-5 minutes.
    5. Add broth and stir, scraping any brown bits off the bottom during the process.
    6. Turn the Instant Pot® off.
    7. Add potatoes, bay leaves, and chopped tomatoes to the pot.
    8. Add lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting for 3 minutes.
    9. When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
    10. Remove lid and discard the bay leaves. Stir in fresh arugula and lime juice, and season with additional salt and black pepper, if desired. Stir.
    11. Serve immediately topped with freshly shaved or grated Parmesan cheese, if desired.
    12. Enjoy!
    Recipe Notes

    Pro Tip: Tougher herbs, such as rosemary and thyme, can be added before cooking, while more tender options, such as basil and parsley, should be stirred in when the arugula is added. (Discard the woody stems for the more robust herbs before serving).

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