Instant Pot Vegetable Soup

Ingredients

• 1 tbsp. extra-virgin olive oil, plus more for serving 
• 1 medium onion, chopped 
• 4 garlic cloves, crushed
• Salt 
• Freshly ground black pepper
• 1 tbsp. tomato paste
• 200 g chopped cabbage
• 215 g small cauliflower florets
• 2 carrots, peeled and thinly sliced 
• 2 celery stalks, thinly sliced 
• 1 red bell pepper, chopped 
• 1 medium courgette, chopped 
• 1 (400g) can kidney beans, rinsed and drained 
• 1 (400g) can chopped tomatoes 
• 1 l low-sodium vegetable stock
• 2 tsp. Italian seasoning 
• 3/4 tsp. paprika  
• Freshly chopped parsley, for serving 

Instructions

1. Step 1Set Instant Pot to “Sauté” and add oil, onion, and garlic. Season generously with salt and pepper. Cook, stirring occasionally, until onion softens, 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add remaining ingredients and stir to combine. 
2. Step 2Lock lid and set machine to cook at high pressure for 12 minutes. When finished, carefully turn steam valve to the venting position to release the pressure.
3. Step 3Stir soup and season with salt and pepper. 
4. Step 4Garnish with parsley and a drizzle of olive oil before serving.