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Description
Instant Pot Vegetable Soup is the perfect easy, healthy weeknight meal.
Ingredients
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1Tbsp. extra-virgin olive oil, plus more for serving 1medium onion, chopped 4garlic cloves, minced Kosher salt Freshly ground black pepper 1Tbsp. tomato paste 2c. chopped cabbage 2c. small cauliflower florets 2carrots, peeled and thinly sliced 2celery stalks, thinly sliced 1red bell pepper, chopped 1medium zucchini, chopped 1(15-oz.) can kidney beans, rinsed and drained 1(15-oz.) can diced tomatoes 4c. low-sodium vegetable broth 2tsp. Italian seasoning 3/4tsp. paprika Freshly chopped parsley, for serving
Directions
Set Instant Pot to “Sauté” and add oil, onion, and garlic. Season generously with salt and pepper. Cook, stirring occasionally, until onion softens, 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add remaining ingredients and stir to combine. Lock lid and set machine to cook at high pressure for 8 minutes. When finished, carefully turn steam valve to the venting position to release the pressure. Stir soup and season with salt and pepper. Garnish with parsley and a drizzle of olive oil before serving.
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