Instant Pot Tomato Vegetable Soup

READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set Instant Pot to the sauté setting. Add the grape seed oil; allow to heat for 1 minute. Add the onion, celery and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, Vegeta and cook for 1 minute.
  • Add the frozen mix vegetables, frozen green beans, diced tomatoes, hot beef broth, salt and pepper, and stir to combine.
  • Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the Pressure setting for 6 minutes.
  • Once the time is expired, wait for 10 minutes, then carefully use the quick release valve to release the steam. Add cooked pasta and stir in spinach and let sit 5 minutes. Season to taste. Serve and enjoy!
  • Recipe Notes.
  • I heated my Beef broth in the microwave before adding to soup.
  • I added a cube of my frozen pesto with the spinach.
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