Vegetable Soup
By :Holy Mess
Print Recipe
Votes: 0
Rating: 0
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Medium
Browse Category Soups, Stews & Broths
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Prep Time 20 minutes
Cook Time 4 minutes
Servings
10 Servings
Ingredients
  • 2 tsp olive oil
  • 1 medium onion diced
  • 3 large carrots diced
  • 3 celery stalks diced
  • 2 tbsp minced Garlic
  • 1 cup green bell pepper diced or 1 cup sliced zucchini
  • 1 cabbage chopped
  • 14 oz Fire Roasted Tomatoes 1 can
  • 8 cup vegetable broth or chicken, or beef
  • 3 bay leaves
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/2 tsp black pepper
Course Soup
Cuisine Modern
Difficulty Medium
Browse Category Soups, Stews & Broths
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Prep Time 20 minutes
Cook Time 4 minutes
Servings
10 Servings
Ingredients
  • 2 tsp olive oil
  • 1 medium onion diced
  • 3 large carrots diced
  • 3 celery stalks diced
  • 2 tbsp minced Garlic
  • 1 cup green bell pepper diced or 1 cup sliced zucchini
  • 1 cabbage chopped
  • 14 oz Fire Roasted Tomatoes 1 can
  • 8 cup vegetable broth or chicken, or beef
  • 3 bay leaves
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/2 tsp black pepper
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Cut all vegetables and set aside.
  2. Set on SAUTE mode and pour in the olive oil.
  3. Add in the diced onion, carrots, and celery and mix until combined.
  4. Saute for a few minutes or until the vegetables become soft, about 5 minutes.
  5. Stir in the minced garlic.
  6. Add in the cabbage, green pepper, tomatoes, broth, and the spices, stirring to combine.
  7. Lock the lid in place and close the stem vent.
  8. Set on MANUAL or PRESSURE COOK on HIGH PRESSURE for 4 minutes.
  9. Allow the IP to natural release for 5 minutes once timer goes off.
  10. Remove lid and stir to combine.
  11. Enjoy!
1 reply

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *