Free Recipe, Mediterranean One-Pot
Mediterranean Instant Pot Vegetable Soup
Makes 4 servings
Whip up a bowl of Mediterranean sunshine with this Instant Pot vegetable soup! Packed with vibrant veggies and aromatic herbs, it’s a warm hug in a bowl—perfect for a quick, nourishing meal that’s as easy as it is delicious.
INGREDIENTS
½ cup green beans, cut into 1-inch pieces
1 (15 ounce) can cannellini beans, rinsed
2 tablespoons extra-virgin olive oil, plus more for garnish
½ cup chopped onion
½ cup chopped green bell pepper
2 cloves garlic, minced
1 ½ cups chopped green cabbage
1 ½ cups small cauliflower florets
1 cup chopped carrots
4 cups low-sodium vegetable broth
1 (14 ounce) can no-saltadded diced tomatoes
1 bay leaf
½ teaspoon salt
4 cups chopped fresh spinach
¼ cup chopped fresh basil
INSTRUCTIONS
1. Turn on the sauté mode on your multicooker and heat up 2 tablespoons of oil. Saute the garlic, bell pepper, and onion for two or three minutes, or until they begin to soften.
2. Next, add the broccoli, carrots,
green beans, cabbage, and continue cooking for another 4 to 6 minutes, or until the vegetables start to soften.
3. Mix in the salt, bay leaf, tomato sauce, and stock. Turn the pressure cooker on high for 5 minutes and then lock the lid.
4. Release the pressure, remove the bay leaf, and mix in the spinach, beans, and basil. Serve it with a drop of oil.
