Instant Pot Vegetable Soup with Pesto
Hearty Instant Pot Vegetable Soup made with pesto, white beans, and delicious vegetables.
Servings: 6 servings
Calories: 286kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 1 cup carrots diced
- 1 red bell pepper diced
- 1 small yellow squash diced
- 1 small zucchini diced
- 1 cup celery chopped
- 1 tomato diced
- 15 oz white beans drained and rinsed
- 3 cups vegetable broth fat free
- 1 tablespoon tomato paste
- 1 teaspoon ground black pepper
- ¼ teaspoon salt
- 1 bay leaf
- ¾ cup pesto
- Parmesan for garnish
Instructions
- Set the Instant Pot to sauté and add one tablespoon of olive oil.
- Add the diced onion, celery, and carrots.
- Add the diced red pepper, yellow squash, and zucchini.
- Press Cancel.
- Add the tomato paste, diced tomato, and the rinsed small white beans.
- 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.
- Once the time is up, perform a controlled quick release.*
- Remove the lid, discard the bay leaf, and serve.
- Serve with 1-2 tablespoon of pesto per bowl and garnish with Parmesan.
Notes
*Refer to your pressure cooker’s manual for how to safely perform it’s features. A quick controlled release is manually and slowly releasing pressure. Keep away from face and watch hands to prevent burning.
Nutrition
Serving: 1serving | Calories: 286kcal | Carbohydrates: 31g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 916mg | Potassium: 829mg | Fiber: 8g | Sugar: 7g | Vitamin A: 5481IU | Vitamin C: 43mg | Calcium: 148mg | Iron: 3mg
