Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 ½ cups chopped yellow onion (1 medium onion)
  • 2 cups carrots (peeled and chopped, about 5 carrots)
  • 1 ¼ cups chopped celery (about 3 stalks)
  • 4 cloves garlic (minced)
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (plus more to taste)
  • 4 cups chicken stock (see Notes)
  • 2 14.5-ounce cans fire-roasted diced tomatoes (undrained)
  • 1 pound small potatoes (red or golden potatoes, cut into eighths)
  • 2 bay leaves
  • 1 15-ounce can kidney beans (drained)
  • ½ teaspoon dried thyme
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup green beans (fresh or frozen, cut into thirds)
  • 1 cup peas (fresh or frozen)
  • 1-2 cups water (optional)
  • 1 tablespoon fresh lemon juice
  • ¼ cup fresh parsley (chopped)

Instruction

  • Set Instant Pot to Sauté mode with normal heat. Add olive oil, chopped onion, chopped carrots, chopped celery, and minced garlic. Season liberally with salt and pepper, then stir to distribute.
  • Cook, stirring occasionally, until onion softens, approximately 5 minutes. Add stock, diced tomatoes, potatoes, bay leaves, kidney beans, dried thyme, corn, green beans, and fresh peas. Stir to combine.
  • Secure lid on Instant Pot with vent in sealing position. Set to Manual High Pressure for 5 minutes. Once 5-minute cook time is up, Natural Release pressure for 10 minutes. After 10 minutes, carefully Quick Release any remaining pressure and remove lid.
  • If soup is too thick, set Instant Pot to Sauté mode again, this time with low heat. Add 1 to 2 cups water or more broth in increments, stopping when desired consistency is reached. Stir well and cook approximately 3 minutes until added liquid is warmed through.
  • Stir in lemon juice and fresh parsley. Taste and season with additional salt and pepper if needed. Remove bay leaves. Portion soup into serving bowls, garnish with additional parsley and a drizzle of olive oil, and serve warm.