Instant Pot Tomato Vegetable Soup

• grapeseed oil↗2 teaspoons
• yellow onion, chopped↗1
• celery ribs, chopped↗2
• garlic cloves, minced↗4
• Vegeta1 tablespoon
• frozen mixed vegetables1 1⁄2 cups
• frozen green beans↗1 1⁄2 cups
• diced tomatoes1

  28 ounce

• beef broth↗4 cups
• chicken broth↗1 cup
• salt↗1⁄2 teaspoon
• ground pepper↗1⁄2 teaspoon
• cooked pasta↗2 cups
• frozen chopped spinach1⁄4 cup

Step-by-step instructions

1. 1

   Set Instant Pot to the sauté setting. Add the grape seed oil; allow to heat for 1 minute. Add the onion, celery and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, Vegeta and cook for 1 minute.

2. 2

   Add the frozen mix vegetables, frozen green beans, diced tomatoes, hot beef broth, salt and pepper, and stir to combine.

3. 3

   Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the Pressure setting for 6 minutes.

4. 4

   Once the time is expired, wait for 10 minutes, then carefully use the quick release valve to release the steam. Add cooked pasta and stir in spinach and let sit 5 minutes. Season to taste. Serve and enjoy!

5. 5

   Recipe Notes.

6. 6

   I heated my Beef broth in the microwave before adding to soup.

7. 7

   I added a cube of my frozen pesto with the spinach.