Vegetable Soup - Instant Pot

Vegetable Soup Instant Pot

I don't remember having that much snow in Ottawa in the previous years. I have been using my Instant Pot a lot lately, especially to make homemade broth and soups.

This nourishing soup is high in protein and packed with nutrient-dense vegetables. For a gluten-free version omit the pasta. 


1 leek, diced (or 1 extra onion)
1 large onion, diced
2 carrots, diced
2 celery ribs, diced
1 cup cabbage, diced
1 baking potato, diced
1 cup green beans
8 cups chicken broth (homemade is best)
1 can (19oz) cannellini beans, drained and rinsed
1 cup red lentils, rinsed
1 can (15oz) tomato juice
1/4 cup small pasta
2 tbsp olive oil
1/2 cup fresh basil
1/2 cup fresh parsley
1 tsp salt
Pepper, to taste

1- In a Instant Pot on Sauté setting, add olive oil and sauté leeks, onions, carrots and celery for 5 minutes.
2- Add the chicken broth, tomato juice, cabbage, cannellini beans, lentils, green beans, potato, pasta, basil, parsley, salt and pepper.
3- Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking let the pressure release naturally for 25 minutes. Vent to finish the pressure release. 
4- Serve the soup with fresh parmesan and fresh parsley.