Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 medium red potatoes, washed and diced (leave skin on for extra fiber)
  • 1 small zucchini, diced (optional – for added texture)
  • 1 (14.5 oz) can diced tomatoes (with juices)
  • 4 cups low-sodium vegetable broth
  • 1 cup fresh or frozen green beans, trimmed and cut into 1-inch pieces
  • 2 cups chopped kale (stems removed) or fresh spinach
  • 1 cup frozen peas
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • 1 tablespoon lemon juice (optional, for brightness)
  • ¼ cup chopped fresh parsley (optional garnish)

Instructions:

  1. Prepare Your Equipment: Ensure your Instant Pot is clean and all accessories (inner pot, sealing ring, etc.) are in place. Have a stirring spoon, knife, and cutting board ready for chopping vegetables.
  2. Sauté Aromatics: Set the Instant Pot to the Sauté mode and pour in the olive oil. Once the oil is hot (about 1 minute), add the diced onion. Sauté for 2–3 minutes until the onion softens and becomes translucent. Add the minced garlic and continue to sauté for another 1 minute, stirring constantly to prevent burning.
  3. Incorporate the Vegetables: Add the diced carrots, celery, red potatoes, and zucchini (if using). Stir for about 2 minutes, allowing the vegetables to mix with the aromatics and pick up flavor. Sprinkle in the dried thyme and basil, and add the bay leaf. Season with a pinch of salt and pepper.
  4. Add Liquids and Remaining Ingredients: Pour in the vegetable broth and canned diced tomatoes (with their juices). Stir well to combine. Add the green beans and chopped kale (or spinach). Close the lid of the Instant Pot securely
  5. Pressure Cook: Select Manual or Pressure Cook mode on the Instant Pot
  6. Final Touches: Open the lid and immediately stir in the frozen peas (they will warm in the residual heat without becoming mushy). Taste and adjust seasonings with additional salt, pepper, or lemon juice as desired. If using, stir in the fresh parsley for a burst of freshness.
  7. Serve: Ladle the hot vegetable soup into bowls. Optionally, drizzle a little extra olive oil or sprinkle some freshly cracked pepper on top before serving.