Hearty and healthy vegetable soup made super easy using the Instant Pot.
Course Lunch, Main Course, Soup
Keyword Beans, Soup, Vegetables
Instant Pot or another electric pressure cooker
8ozdried chick peassoaked for about 8-10 hours
1red bell pepperdiced medium
8button or crimini mushroomsroughly chopped
1largesummer squashdiced medium
8ozgreen beanstrimmed and cut into quarter inch pieces
1tspdried red pepper flakes
14ozpetite diced tomatoescanned
6cups chicken stock
8 ozfrozen peas
To cook the chick peas, place drained, soaked chick peas in the Instant Pot and cover with water (about an inch over the beans.) Cover. Push the manual button and set the timer to 15 minutes. Let the pot do the cooking and when it’s completed it’s cycle and beeps, let the pot rest for 10 minutes. Then turn off and switch the vent to open and release the rest of the pressure. Once all of the steam is let out, open the pot, drain the beans, and set aside.
Now turn the Instant Pot back on to the saute setting and adjust the temperature to high. Add the olive oil and let it heat up for a minute or two. Add the onion, garlic, carrot, red pepper, mushrooms, zucchini, squash, and green beans. Let saute for 3-5 minutes or until the vegetables start to sweat down and become slightly soft.
Add the tomato paste and stir for 2-3 minutes. Add the dried herbs, tomatoes, and chicken stock. Make sure that you don’t fill over the max line. Keep some chicken stock back if you are hitting that line.
Cover the pot. Set the pot to manual and set the timer to 8 minutes. The pot takes a while to get to the pressure cooking cycle (it has to heat up.) This will take 10-15 minutes and then the timer will start counting down. Once the cycle is complete and the pot beeps, turn it off, and open the vent to let out the steam. This will also take a few minutes since there’s so much pressure and steam. Once the steam is all let out, open the lid.
Add the chick peas and frozen peas and stir. The heat left in the soup will warm up the peas. Add a big pinch of salt and lots of grinds of fresh pepper. Garnish in soup bowls with a sprinkle of Parmesan cheese.