Ingredients

The following ingredients have 6 Servings
  • 1 tbsp oil
  • 1 small onion (diced)
  • 2 carrots (peeled and diced)
  • 2 celery (diced)
  • 3 cloves garlic (minced)
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp pepper
  • 2 russet potatoes (peeled and diced)
  • 1 can diced tomatoes
  • 1 can navy beans (rinsed and drained)
  • 5 cups vegetable broth
  • 8 oz spinach (roughly chopped)
  • 1 cup frozen peas
  • 1 cup corn

Instruction

  • On SAUTE mode, add the oil and then add the onions, celery, carrots, and minced garlic. Saute for 2 to 3 minutes.
  • Add the seasonings and continue to saute for another minute.
  • Add the beans, potatoes, and diced tomatoes to the pressure cooker.
  • Add in the vegetable broth.
  • Close the lid and pressure cook on HIGH for 5 minutes. Quick release (or NPR) when done.
  • Add chopped spinach, peas, and corn to the pressure cooker.
  • Stir to combine.
  • Serve immediately. Garnish with fresh herbs if desired.