From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/11
Instant Pot Vegetable Soup
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Instructions
1
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Press the Sauté button on the Instant Pot and heat the olive oil. Add the leeks, carrot, parsnip and celery, and sauté 5 minutes. Add the garlic and bell pepper and sauté 1 minute longer.
2
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Add the green beans, tomatoes, stock, bay leaf, herbs and stir. Secure the lid and close the venting valve, and set to High Pressure for 3 minutes. When done, quick release the pressure and remove the lid when it's safe to do so.
3
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Remove the lid and discard the bay leaf. Stir in the spinach, lemon juice, then taste and the desired amount of salt and pepper. Enjoy!
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Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
Low Fat
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Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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