Instant Pot Vegetable Soup

Develop deep, slow-cooked flavors in a jiffy with pressure cooking! This soup tastes like it's been simmering all day long.

Ingredients

  •  4 carrots - diced
  • 2 Olivia’s Organics celery stalks - diced
  • 1 small onion - diced
  • 2 cloves garlic - minced
  • 2 cups Olivia’s Organics Baby Spinach - chopped (or any Olivia's greens)
  • 1/2 cup brown rice
  • 1 (28 oz.) can fire roasted crushed tomatoes
  • 6 cups organic unsalted vegetable broth
  • 1 teaspoon fresh rosemary - chopped
  • 1 teaspoon fresh oregano - chopped
  • Salt and pepper - to taste
  • 2 ears corn kernels
  • 1 zucchini - diced
  • Parmesan cheese

Preparation

  • Add the first 11 ingredients into the Instant Pot and seal lid. Set to pressure cooking high and cook for 20 minutes. 
  • Quick release the pressure and stir in the corn kernels and zucchini. Seal lid and pressure cook on high for an additional 5 minutes.
  • Release the pressure naturally. Taste for seasoning, and if necessary, season with additional salt and pepper.
  • Ladle soup into bowls and top with a little Parmesan cheese. 

Categories: Crockpot, Soup, Spinach