INSTANT POT VEGETABLE SOUP

INGREDIENTS

3 cups vegetable broth

1 and 1/2 cups water

4 garlic cloves minced, or 1 and 1/2 teaspoons garlic powder

1 medium onion, I use sweet vidalia

5 yukon gold potatoes or about 2lbs potatoes of choice

4 celery ribs

4 medium carrots

1 (15oz) can diced tomatoes

1 teaspoon dried oregano

1 teaspoon thyme

1/2 onion powder

Handful of fresh parsley, chopped

2 bay leaves

salt to taste I use about 1 and 1/2 teaspoon

pepper to taste

INSTRUCTIONS

For the Instant Pot

Roughly chop the veggies into big chunks.
Add everything to the Instant-Pot . Make sure the liquid is covering the veggies. If you added extra veggies you may need to increase the broth.
Press the manual feature and set the IP to 10 minutes at high pressure.
Allow the soup to naturally release pressure for 3-5 minutes, then turn the steam knob and quick release the remaining pressure.
Carefully open the lid and give the soup a stir.
Serve warm with your favorite breadsticks, side salad, crusty artisan bread or saltine crackers.

Enjoy!

For the Stovetop

Roughly chop the veggies into big chunks.
Add everything to a large soup pot and bring to a boil
Once boiling, reduce the heat to medium-low, cover and simmer for 35-45 minutes. Stir occasionally.
The soup is done when the veggies are soft and the potatoes are tender.
Serve warm with your favorite breadsticks, side salad, crusty artisan bread or classic crackers.