Instant Pot Vegetable Soup
Ingredients
-
1
tbs
avocado oil
-
1
small
onion, diced
-
1
clove
garlic, minced
-
3
medium
carrots, chopped
-
3
stalks
celery, sliced
-
2
cups
napa cabbage, chopped
-
1
small
broccoli crown (½ lb)
-
14.5
oz
diced tomatoes
-
1
tsp
tarragon
-
1
tsp
lemon pepper
-
½
tsp
turmeric
-
4
cups
vegetable stock
-
1
tbs
tamari
-
to taste
salt and pepper
-
for garnish
fresh parsley
Instructions
- 1. Set the Instant Pot to Saute and add avocado oil and onion, cooking until tender.
- 2. Add garlic, carrots, celery, broccoli, and napa cabbage, stirring and sautéing for another minute.
- 3. Add tomatoes, turmeric, tarragon, lemon pepper, vegetable stock, and tamari, then cancel the sauté mode.
- 4. Close the lid, set the valve to sealing, and cook on manual high pressure for 10 minutes.
- 5. Allow the pressure to release naturally for 10 minutes, then release any remaining pressure.
- 6. Add salt and pepper to taste, serve warm, and garnish with fresh parsley or herbs.
Nutrition Facts (estimated)
Servings
8
Calories
65
Total fat
2g
Total carbohydrates
11g
Total protein
2g
Sodium
505mg
Cholesterol
0mg
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