Simple Way to Amy's Southwest Vegetable Soup

Instant Pot&Reg; Vegetable Soup

In soup bowls put in soup then sprinkle with cheese then top with some fried tortilla chips.

Recipe Summary Instant Pot&Reg; Vegetable Soup

Vegan, paleo, and pegan-friendly vegetable soup made in an Instant Pot®!

Ingredients | Amy's Southwest Vegetable Soup

1 tablespoon olive oil

2 medium carrots - peeled, halved lengthwise, and sliced

2 stalks celery, sliced

1 brown onion, diced

¼ teaspoon salt

4 cloves garlic, diced

½ red chile pepper, sliced

1 pound Yukon gold potatoes, scrubbed and quartered

1 (28 ounce) can fire-roasted diced tomatoes

1 bunch kale, stemmed and coarsely chopped

1 small zucchini, diced

4 cups vegetable broth

1 bay leaf

1 teaspoon lemon zest, or to taste

1 teaspoon chopped fresh parsley, or to taste

Directions

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.

Pour olive oil into the hot cooker and add carrots, celery, onion, and salt. Cook and stir for 2 minutes. Stir in garlic and red chile pepper; saute for 2 minutes. Add potatoes, tomatoes, 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 timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes more. Unlock and remove the lid. Serve soup in bowls and top with lemon zest and parsley.

Info | Amy's Southwest Vegetable Soup

prep: 30 mins cook: 25 mins additional: 10 mins total: 1 hr 5 mins Servings: 4 Yield: 4 servings

TAG : Instant Pot&Reg; Vegetable Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes,

Images of Amy's Southwest Vegetable Soup

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