The perfect recipe when the day is grey, the rain is falling and you need to clean out your fridge. Vegetables get a new life with a great soup
Keyword Instant Pot Vegetable Soup, Vegetable Soup
Prep Time 20minutes
Cook Time 8minutes
Total Time 28minutes
1extra virgin olive oil
4large stalks celerychopped
1medium red onionchopped
¼t.crushed red pepper flakes
Sea salt & black pepperto taste
6c.chicken or vegetable brothpreferably organic
2whole bay leaves
1pintcherry or grape tomatoeschopped
2fresh lime juice
Parmesan cheesefreshly shaved or grated
Add olive oil to Instant Pot® and select the “Sauté” function. Add garlic, celery, carrots, red onion, and crushed red pepper flakes. Season with salt and black pepper, to taste, 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 “Sealing” and set the “Manual” 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, if desired. Enjoy!
Tip: 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).