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5 from 1 vote
Instant Pot Vegetable Soup
Servings: 4
Author: Brittany Williams
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, diced
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 2 teaspoons minced garlic
  • 4 cups vegetable broth
  • 2 cups pinto beans, soaked overnight in 6 cups of water, drained
  • 1 (14.5 ounce) can diced tomatoes
  • 1 1/2 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
  • 4 cups baby spinach
Instructions
  1. Preheat you electric pressure cooker using the SAUTE function, adjust the heat to MORE. When the display panel reads HOT, add the olive oil, onion, carrots and celery. 

  2. Let the vegetables soften, stirring occasionally, for three minutes. Stir in the garlic and allow it to become fragrant, about 1 minutes. Add the broth, beans, tomatoes, garlic powder, basil, oregano, sea salt, and black pepper. 

  3. Place the lid on the pot and make sure the vent valve is in the SEALING position. Select the MANUAL/PRESSURE COOK function. Use the +/- buttons to adjust the time to 25 minutes.

  4. When the time is up, open the vent valve to quickly vent the pressure. Remove the lid and stir in the baby spinach. It will wilt from the heat of the soup. Let the soup sit for 10 minutes before serving.