Instant Pot Vegetable Soup with Pesto

MamaNeedsCake.com Get Recipe

This veggie-filled soup is ready in less than 30 minutes and is made with a vegetable broth base and lightly seasoned with salt and pepper.

I made this homemade version of the vegetable soup with pesto in my Instant Pot within a week of trying it at the restaurant - it's that good!

INGREDIENTS

– onion – carrots – red bell pepper – yellow squash – zucchini Full Ingredients

Set the Instant Pot to sauté and add one tablespoon of olive oil.

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In a large mixing bowl, beat two eggs together with the vanilla extract, and add in the pumpkin puree.

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Add the diced onion, celery, and carrots. Next, add the diced red pepper, yellow squash, and zucchini.

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Press Cancel. Then, add the tomato paste, diced tomato, and the rinsed small white beans.

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Pour the vegetable broth into the pot and top with the bay leaf. Close the lid and set the timer to 10 minutes on HIGH PRESSURE/MANUAL.

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