A rich tomato based broth is studded with fresh, healthy vegetables for an easy pressure cooker recipe
olive oil celery onion vegetable broth can of diced tomatoes potatoes carrots garlic mushrooms seasoning tomato juice Worcestershire sauce kale
Saute the onion and celery in the olive oil.
Deglaze the Instant Pot with the vegetable broth and add the mushrooms, carrots, potatoes, garlic and tomatoes.
Add the seasoning and pour in the tomato juice.
Stir to mix, then put the lid on the Instant Pot and pressure cook on high for 5 minutes.
Let the pressure release naturally then stir in the Worchestershire sauce and kale.
This simple soup will warm you up on chilly evenings!
Serve with crusty bread for a vegetarian dinner your family will love!
INSTANT POT RECIPES