Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon canola oil
  • 1 medium onion (finely diced)
  • 1 tablespoon tomato paste
  • 2 teaspoons minced garlic
  • 2 teaspoons Italian seasoning
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 6 cups low sodium chicken or vegetable broth
  • 1 lb potatoes (chopped (about 3-4 medium))
  • 3 large carrots (peeled and chopped)
  • 2 ribs celery (sliced)
  • 1 1/2 cups fired roasted diced tomatoes ((or other flavor -- 398ml/13oz))
  • 1 cup fresh green beans (cut in thirds)
  • ½ cup canned, frozen or fresh corn
  • 1 bay leaf
  • 1 cup finely chopped spinach

Instruction

  • Heat oil in Instant Pot on saute mode. Add onion, cook and stir until softened. 
  • Turn the Instant Pot off and add the tomato paste, garlic, Italian seasoning, salt and pepper. Stir and cook for 1 minute on the residual heat.
  • Add chicken broth to the still hot pan, and scrape the bottom with a spoon to remove any left behind bits.
  • Add potatoes, carrots, celery, tomatoes, green beans, corn, bay leaf and stir.
  • Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 2 minutes. It will take about 15 minutes to come to pressure and begin counting down.
  • Once the cook time is over, let pressure release naturally for 8-10 minutes before opening the valve and removing the lid (this is to prevent the splatter that can come when pressure cooking soup).
  • Stir in the spinach, adjust seasonings to taste (add 1 teaspoon sugar to balance tomato paste if needed) and serve.