Instant Pot Garden Vegetable Soup is the perfect way to use whatever fresh herbs and vegetables you have hanging out in your fridge or garden!
4servings
Prep Time 20 minutesminutes
Cook Time 8 minutesminutes
Natural Release Time 10 minutesminutes
Ingredients
1tablespoonextra virgin olive oil
2teaspoonminced garlic
4large stalks celerychopped
4large carrotssliced
1medium red onionchopped
¼teaspooncrushed red pepper flakes
salt & black pepper
6cupschicken or vegetable broth
1lb.red potatoesquartered
2whole bay leaves
1pintcherry or grape tomatoeschopped
2cupsfresh arugula
2tablespoonfresh lime juice
Parmesan cheesefreshly shaved or grated
Instructions
Add olive oil to Instant Pot® and select “Sauté”. Add garlic, celery, carrots, red onion, and crushed red pepper flakes. Season with salt and black pepper and stir to combine.
Sauté, stirring occasionally, until fragrant and the vegetables start to develop some color, approximately 4-5 minutes. Add broth and stir to combine, scrapping any brown bits off the bottom of the pot in the process. Turn the unit off.
Add potatoes, bay leaves, and chopped tomatoes to the pot. Add lid and lock into place. Switch the vent to “Seal” and set the “Manual or Pressure Cook” setting to 3 minutes.
When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
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 to combine.
Serve immediately topped with freshly shaved or grated Parmesan cheese.
Farm Girl Tips:
Tougher herbs, such as rosemary and thyme, can be added prior to 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 tougher herbs before serving).
Keep in mind your Instant Pot/programmable pressure cooker will take time to come to pressure. Be sure to account for that in your timing.
Notes
Farm Girl Tips:
Tougher herbs, such as rosemary and thyme, can be added prior to 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 tougher herbs before serving).
Keep in mind your Instant Pot/programmable pressure cooker will take time to come to pressure. Be sure to account for that in your timing.