Instant Pot Vegetable Soup

Hello chefs, I hope everyone’s doing great. Today I am writing this amazing Instant Pot Vegetable Soup recipe that I just tried last week and couldn’t wait to share with you all. This is a perfect thing to keep yourself warm in this cold weather which provides incredible nutrition and amazing taste. The prepare time for this recipe is just 30 minutes which is very ideal, when you don’t have enough time to be in the kitchen. 

You may think that vegetarian soups are not filling but trust me they totally are. One bowl of this vegetable soup can keep you full for hours and gives you a lot health benefits than any other soup. You can serve this soup with either warm crusted bread or simple whole wheat bread. 

The best part of this recipe is that you can add as much vegetables as you can according to your own taste. It is the best way to add healthy vegetables into your daily diet in a flexible way. Thanks to the barley and beans, this recipe can even satisfy the meat lovers. 

Ingredients:

• 3 tablespoons extra-virgin olive oil
• Half cup chopped onions
• Half cup chopped green bell peppers
• 2 clove minced garlic
• 1 and half cup chopped cabbage 
• 1 and half cup chopped cauliflower
• 1 cup chopped carrots
• 1 cup green beans
• 1 cup diced tomatoes
• 1 tsp salt 
• 3 cups of chopped spinach 
• Quarter cup of basil
• 5 cup vegetable broth

Instructions:

• Place 2 tsp of extra virgin olive oil in the pot to heat on sauté mode until hot
• Add onion, garlic and bell peppers and cook for 2 to 3 minutes
• Add carrots, cauliflower, cabbage and green beans and cook more for 5 to 6 minutes
• Add broth, salt and basil and cook at high pressure with closed lid for 5 minutes
• Remove lid and add spinach and stir it for 2 minutes
• Your delicious vegetable soup is ready!