YIELDS: 6 SERVINGS
PREP TIME: 0 HOURS 10 MINS
TOTAL TIME: 0 HOURS 45 MINS
extra-virgin olive oil, plus more for serving
medium onion, chopped
garlic cloves, minced
Freshly ground black pepper
small cauliflower florets
carrots, peeled and thinly sliced
celery stalks, thinly sliced
red bell pepper, chopped
medium zucchini, chopped
(15-oz.) can kidney beans, rinsed and drained
(15-oz.) can diced tomatoes
low-sodium vegetable broth
Freshly chopped parsley, for serving
Set Instant Pot to “Sauté” and add oil, onion, and garlic. Season generously with salt and pepper. Cook, stirring occasionally, until onion softens, 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add remaining ingredients and stir to combine.
Lock lid and set machine to cook at high pressure for 12 minutes. When finished, carefully turn steam valve to the venting position to release the pressure.
Stir soup and season with salt and pepper.
Garnish with parsley and a drizzle of olive oil before serving.
This was delicious!