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This instant pot vegetable soup has an earthy tone. Placed in a white bowl, greek olives in the far right and mint placed in the middle of the soup with a dark brown backdrop

Instant Pot Vegetable Soup Recipe

foodzesty
A variety of vegetables combined with fresh and dry herbs.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Dinner, Lunch
Cuisine Mediterranean
Servings 4 servings

Equipment

  • 1 Instant Pot 6 quart
  • 1 handheld Puree Machine

Ingredients
  

  • 2 potatoes cubed
  • 2 carrots chopped
  • 1 onion
  • 1 garlic clove chopped
  • 200 gr corn cam
  • 150 gr kidney beans can
  • 1 ⅓ ltr vegetable or chicken broth
  • 3 fresh tomatoes
  • 2 bay leaves
  • ½ thyme dry
  • salt
  • pepper
  • olive oil

Instructions
 

  • Press the Saute button on your Instant Pot and add just enough olive oil to cover the bottom of the pot. Add in the chopped vegetables and saute. Stir and cook the vegetables until the vegetables are soft.
    Chopped onion, potatoes and carrots in. slices and cubes.
  • Add the corn, kidney beans, fresh tomatoes, and garlic. Pour in the canned tomatoes and cook for about 5 minutes. Add in the thyme, bay leaves, broth, salt and pepper. Press the HIGH button on your Instant Pot and set it for 15 minutes. Lock the lid.
    All the ingredients are tossed into the Instant Pot
  • Unlock the lid of the Instant Pot and use puree the vegetables for that velvety, smooth texture. Serve hot.
    The soup is ready and added into a white bowl with a white place underneath it.
Keyword Easy, healthy, Instant Pot, Quick recipe