Cassidy made so many fun lemon butter chicken type dishes in it, and it didn’t occur to me that soup would be awesome in it! You see, I love soup. You know I love ice cream. I crave it, probably daily, from spring until fall. It’s weird that once that first fall chill hits, I stop thinking about ice cream a lot. Notice, I didn’t say “at all.” I still think about it, but not as much. Fall and winter are reserved for thinking nonstop about buttered popcorn and soup, but not together. Maybe one after the other! That’s why I’m excited to share a favorite – Instant Pot Autumn Vegetable Soup!
Instant Pot Autumn Vegetable Soup:
What You Need:
5 cups vegetable broth
1 Tbsp tomato paste
2 tomatoes, diced
5 small carrots, chopped
3 large yellow potatoes, chopped
1 zucchini, sliced
1 can white kidney beans, rinsed and drained (approx. 10-12 oz.)
2 tsp paprika
Salt and pepper to taste
Yields: Approximately 4 servings
What You Do:
1 – First, pour broth into inner pot of the Instant Pot.
2 – Then, stir in tomato paste and diced tomatoes.
3 – Add carrots, potatoes, zucchini and white kidney beans.
4 – Sprinkle the top of all the ingredients with paprika, salt and pepper.
5 – Then, close Instant Pot and set on manual pressure high for 10 minutes.
6 – Once time is up, allow for a NPR (natural pressure release).
7 – Lastly, serve in individual bowls and enjoy!
Pretty simple, right? When I was a kid, I used to just eat the vegetables, beans, meats, whatever, in soup and dump all the liquid down the sink. I did that with cereal too, and still do! Not with soup, though. These days I absolutely love to eat a whole bowl of soup on a cool or cold day. And with these fresh vegetables, this soup is perfect for this time of year! We still have so many seasonal vegetables growing, but those cold nights are calling for this. Answer that call now!