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Healthy Vegetable Soup Recipe Instant Pot

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 teaspoon black pepper
4 cups vegetable broth
1 (14-ounce) can diced tomatoes
1 (15-ounce) can cannellini beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
1 (15-ounce) can corn, drained
1/2 cup uncooked quinoa, rinsed
1/2 cup frozen spinach
1/4 cup chopped fresh parsley

Instructions

1. Press the Sauté button on the Instant Pot and add the olive oil. Once the oil is hot, add the onion, garlic, carrots, and celery. Sauté for 3 minutes, stirring occasionally. Add the oregano, basil, thyme, salt, and pepper and sauté for 1 minute more. 2. Add the vegetable broth, tomatoes, cannellini beans, red kidney beans, corn, and quinoa. Stir to combine. 3. Secure the lid and set the pressure release valve to the sealing position. Press the Manual/Pressure Cook button and set the cook time to 8 minutes. 4. When the cooking time is complete, let the pressure release naturally for 10 minutes, then carefully move the pressure release valve to the venting position to release any remaining steam. 5. Open the pot and add the spinach and parsley. Stir to combine. Serve warm. Enjoy!

Conclusion

This healthy vegetable soup recipe is an easy and delicious way to get your daily dose of vegetables. It's packed with protein and fiber and full of flavor. Plus, it's ready in just minutes thanks to the Instant Pot. Enjoy!

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