This vegetarian soup recipe is fast, easy, and a delicious option for any day of the week.
Prep Time10 minutesmins
Cook Time12 minutesmins
Pressure Reach/Release20 minutesmins
Total Time42 minutesmins
Servings: 8
Ingredients
1tablespoonolive oil
1cupsliced celery
½cupchopped onion
4cupsvegetable broth
4cupstomato juice
3potatoescut into ½-inch cubes
1cupsliced carrots
2clovesgarlic minced
1cupsliced mushrooms
14.5oz1 can of diced tomatoes
1tablespoondried basil
1teaspoonsalt
¼teaspoonpepper
1tablespoonWorcestershire sauce
½cupchopped kale
Instructions
Heat the oil in Instant Pot on Saute mode.
1 tablespoon olive oil
Add onion and celery, cook, and stir until softened, about 3-5 minutes.
1 cup sliced celery, ½ cup chopped onion
Add the garlic and stir for 30 seconds.
2 cloves garlic minced
Turn off the Instant Pot and add about 1 cup of the vegetable broth to deglaze. Scrape the bottom of the pot and make sure there are no browned bits stick to the bottom. This decreases the chances of getting a Burn error.
4 cups vegetable broth
Add the remaining ingredients except the Worcestershire sauce and kale to the pressure cooker and stir to combine.
4 cups tomato juice, 3 potatoes, 1 cup sliced carrots, 1 cup sliced mushrooms, 14.5 oz 1 can of diced tomatoes, 1 tablespoon dried basil, 1 teaspoon salt, ¼ teaspoon pepper, ½ cup chopped kale
Lock the lid onto the pressure cooker and select Manual or Pressure Cook, high pressure, for 5 minutes..
Once the cooking time is over, let the pressure release naturally for about 10 minutes
Release any remaining pressure.
Add the Worcestershire sauce and kale to the pressure cooker and stir to combine. The residual heat will wilt the kale.