Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 bell pepper (any color), diced
  • 1 zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup tomatoes, diced (canned or fresh)
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1 cup kale or spinach, chopped (optional)
  • Juice of 1 lemon (optional)
  • Chopped fresh parsley for garnish (optional)

Instructions:

  1. Plug in your Instant Pot and set it to Sauté mode. Allow it to heat up for about 2-3 minutes.
  2. Add the olive oil to the Instant Pot. Once its shimmering, add the diced onion and sauté for 2-3 minutes until it becomes translucent. Stir in the minced garlic and sauté for an additional 30 seconds until fragrant.
  3. To the onion and garlic mixture, add the carrots, celery, and bell pepper. Sauté for about 5 minutes, stirring occasionally, until the vegetables start to soften.
  4. Add the zucchini, green beans, tomatoes, vegetable broth, oregano, thyme, smoked paprika, salt, and pepper. Stir until everything is well combined.
  5. Close the lid of the Instant Pot
  6. After the cooking time is complete, carefully perform a quick release of the pressure by turning the valve to the venting position. Wait until all the steam has released and the pin drops.
  7. If using kale or spinach, add it to the pot after the pressure is released and stir until wilted. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
  8. Ladle the soup into bowls and garnish with fresh parsley if desired.