Try this Instant Pot Vegetable Soup recipe, or contribute your own.
- 1 tsp salt
- 1 tsp oregano
- 1 medium onion diced
- 1 tsp basil
- 2 tsp minced garlic
- 1 14.5 oz can diced tomatoes
- 1/2 cup carrots diced
- dash of pepper
- 1/2 cup celery diced
- 1 tbsp extra organic olive oil
- 4 cups homemade vegetable broth
- 4 cups spinach chopped
- 2 cups soaked pinto beans
- 1.5 tsp granulated garlic
- Carbohydrate 46.4589391707249 g
- Cholesterol 0 mg
- Fat 1.13529541954643 g
- Fiber 11.1869062257374 g
- Protein 9.29611143567195 g
- Saturated Fat 0.268504881345969 g
- Serving Size 1 1 recipe (529g)
- Sodium 193.809684264557 mg
- Sugar 35.2720329449875 g
- Trans Fat 0.352249303369624 g
- Calories 212 calories
Step-by-step
- Preheat your Instant Pot using the sauté function. When the display panel reads ‘HOT’ add olive oil, onion, carrots, and celery and sauté.
- When vegetables start to soften, about three minutes, add all other ingredients.
- Seal the pot and press the cancel button. Use the soup setting on the display panel and adjust time to 25 minutes.
- When the time is up you can quickly release the pressure by opening up the pressure valve or allow the pot to release the pressure naturally which requires waiting another 15 minutes or so.
Should the aromatic vegetables be sweated until translucent or browned for depth? In pressure cooking, onions, carrots, and celery soften rapidly through steam rather than direct heat, so reaching the initial three-minute translucent threshold on the sauté setting prevents bitterness while building a tender base. Pressure cooking extracts maximum flavor from pantry staples in minimal time, provided the moisture ratios and cut sizes remain balanced.
Controlling Texture and Pressure
Uniform dicing of carrots and celery to roughly one-quarter inch ensures even hydration alongside soaked pinto beans during the twenty-five-minute pressure cycle. Adding delicate greens like spinach last prevents nutrient degradation and textural mushiness. Quick-releasing pressure immediately halts cooking, whereas natural release allows internal temperatures to drop slowly, maintaining the structural integrity of larger bean starches.
- Substitute dried beans with canned varieties at a one-to-one ratio by volume, but reduce the pressure cycle to eight minutes to prevent disintegration.
- Store leftovers in an airtight glass container for up to four days at a temperature below 40 degrees Fahrenheit.
- Adjust the vegetable broth quantity downward by half a cup if utilizing watery summer squash or zucchini as an add-in.
