开云体育

Instant Pot Vegetable Soup

Rhonda Fowler All Messages By This Member #250418 Instant Pot Vegetable Soup The simplest way to get dinner on the table and it uses up some pantry staples that we always keep on hand in our kitchen. CourseSoup CuisineAmerican Prep Time5minutes?minutes Cook Time10minutes?minutes Additional Time15minutes?minutes Total Time30minutes?minutes Servings6?servings Calories159kcal Author Equipment Ingredients 1?tablespoon?olive oil 1?medium?onion,?diced 3?cloves?garlic,?minced 14?ounces?canned diced tomatoes 12?ounces?frozen peas and carrots 12?ounces?frozen green beans 12?ounces?frozen corn 3 ??cups?beef broth,?see note 1?tablespoon?Worcestershire sauce 1?teaspoon? 1?teaspoon?cracked pepper ??teaspoon?salt ??cup?fresh chopped parsley Instructions Turn the pressure cooker to ‘saute’ and, once hot, add the olive oil. Stir in the onion and cook until transclucent, stirring often, about 5 minutes. Stir in the garlic and cook for 30 seconds or until fragrant. Add the tomatoes (with juice), frozen vegetables, beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper to the pressure cooker and stir to combine. Place the lid on the pressure cooker, set the valve to sealing, and cook on high pressure for 4 minutes. Let the pressure release naturally for 5 minutes before opening the quick release valve. Add the parsley to the pot, stir well to combine, and add additional salt or pepper, if desired. Serve immediately. Notes To make this recipe vegan, use vegetable broth instead of beef broth and omit the Worcestershire sauce (it contains anchovies). ? Nutrition Serving:?1bowl?\|?Calories:?159kcal?\|?Carbohydrates:?30g?\|?Protein:?7g?\|?Fat:?4g?\|?Saturated Fat:?1g?\|?Sodium:?891mg?\|?Potassium:?666mg?\|?Fiber:?6g?\|?Sugar:?5g?\|?Vitamin A:?6064IU?\|?Vitamin C:?29mg?\|?Calcium:?86mg?\|?Iron:?3mg Source: Buns In My Oven ~~~~~ Rhonda in MO

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