Instant Pot Vegetable Soup

Name: Instant Pot Vegetable Soup
Total time: 65
Yield: 4
Ingredients: 1 tablespoon olive oil; 2 medium carrots - peeled, halved lengthwise, and sliced; 2 stalks celery, sliced; 1 medium brown onion, diced; 0.25 teaspoon salt; 4 cloves garlic, diced; 0.5 red chile pepper, sliced; 1 (28 ounce) can fire-roasted diced tomatoes; 1 pound Yukon gold potatoes, scrubbed and quartered; 1 bunch kale, stemmed and coarsely chopped; 1 small zucchini, diced; 4 cups vegetable broth; 1 large bay leaf; 1 teaspoon lemon zest, or to taste; 1 teaspoon chopped fresh parsley, or to taste

Recipe by Chuck Minor from allrecipes.com

Dinner 1 Hr. 5 Mins.

Ingredients

4 servings

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1 tablespoon olive oil
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2 medium carrots - peeled, halved lengthwise, and sliced
•

2 stalks celery, sliced
•

1 medium brown onion, diced
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0.25 teaspoon salt
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4 cloves garlic, diced
•

0.5 red chile pepper, sliced
•

1 (28 ounce) can fire-roasted diced tomatoes

•

1 pound Yukon gold potatoes, scrubbed and quartered
•

1 bunch kale, stemmed and coarsely chopped
•

1 small zucchini, diced
•

4 cups vegetable broth
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1 large bay leaf
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1 teaspoon lemon zest, or to taste
•

1 teaspoon chopped fresh parsley, or to taste

Instructions

Heat oil in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add carrots, celery, onion, and salt; cook and stir for 2 minutes. Stir in garlic and chile pepper; sauté until fragrant, about 2 minutes. Add tomatoes, potatoes, kale, and zucchini. Pour in vegetable broth, add bay leaf, and stir to combine.
Close and lock the lid; select high pressure according to manufacturer's instructions. Set the timer for 10 minutes; allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to the manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes more. Unlock and remove the lid.
Ladle soup into bowls and garnish with lemon zest and parsley.