I first made it in March, when things were even more uncertain than they are right now. Ok, things are still pretty uncertain right now, BUT, back then we didn’t even know if grocery stores would remain open at all. I thought they’d be taking a 2-3 week break. So we thought about ingredients to buy right then, as well as recipes that would be nutritious and fulfilling during the uncertain time. And of course, 2-3 weeks seems laughable now. 2-3 months of uncertainty seems laughable. So I always make sure we have the ingredients for these easy meals like this.
Instant Pot Vegetable Soup:
What You Need:
2-3 Tbsp butter
1 medium onion, chopped
3 cloves garlic, minced
1 tsp Kosher salt
1 tsp ground black pepper
3-4 medium yellow potatoes, cubed (about 1 lb)
2 cups baby carrots
3 celery stalks, chopped
4 cups vegetable broth
1 cup water
Yields: 4 servings
What You Do:
1 – First, set Instant Pot to its sauté function and melt butter – and then add onions and minced garlic and sauté for 3-5 minutes.
2 – Then, turn off sauté function and season onions and garlic with salt and pepper.
3 – Add potatoes, carrots and celery. Pour vegetable broth and water on top and mix gently, so that all ingredients are covered by the liquids.
4 – And then attach the Instant Pot lid and set on Manual Pressure on High for 5 minutes.
5 – Once time is up, allow for a QPR. Serve and enjoy!
Ahhh, isn’t there something therapeutic about chopping vegetables? Yes, yes, there is. My kids love this recipe, but maybe no one does as much as I do. It’s also pregnancy-perfect for me!