A hearty vegan vegetable soup made in the Instant Pot for a homemade dinner in no time.
Keyword Instant Pot,
Prep Time 15minutes
Natural Release 10minutes
1TbspOlive OilExtra Virgin
1mediumred onion chopped
6cupsvegetable brothpreferably organic
2whole baby leaves
1pintcherry or grape tomatoeschopped
2cupsbaby kaleroughly chopped
2Tbspfresh lime juice
salt and pepperto taste
Add olive oil to Instant Pot® and select the “Sauté” function. Add garlic, celery, carrots, red onion, garlic powder, and chili powder. Season with salt and black pepper, to taste, and stir to combine.
Sauté, stirring occasionally, until fragrant and vegetables start to turn golden brown, approximately 4-5 minutes. Add broth and stir to combine, scraping any brown bits off the bottom of the pot in the process. Turn the unit off.
Add potatoes, bay leaves, and chopped tomatoes to the pot. Add lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting to 3 minutes.
When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
Remove lid and discard the bay leaves. Stir in baby kale and lime juice, and season with additional salt and black pepper, if desired. Stir to combine and serve immediately.