Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon extra virgin olive oil
  • 2 medium leeks (halved and sliced (white and light green parts only))
  • 2 medium carrots (chopped)
  • 2 medium parsnips (peeled and chopped)
  • 2 stalks celery (chopped)
  • 3 cloves garlic (minced)
  • 1 yellow bell pepper (chopped)
  • 6 ounces green beans (trimmed and cut into 3" pieces)
  • 2 15 ounce cans low sodium fire roasted diced tomatoes
  • 8 ounces riced cauliflower
  • 8 cups Easy Homemade Vegetable Stock or store bought low sodium vegetable stock
  • 1 bay leaf
  • 1 tablespoon fresh thyme or 1 teaspoon dried
  • 1 tablespoon freshly chopped rosemary or 1 teaspoon dried
  • 3 cups fresh baby spinach
  • 2 tablespoons fresh lemon juice

Instruction

  • 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.
  • Add the green beans, tomatoes, stock, riced cauliflower, bay leaf, herbs, salt and pepper to taste, 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. Note: the Instant Pot takes about 10 minutes to come to pressure and begin the cooking process.
  • Remove the lid and discard the bay leaf. Stir in the spinach, lemon juice, and salt and pepper to taste.
  • Serve and enjoy!