Instant Pot Fire Roasted Vegetable Soup (V/GF)

Name: Instant Pot Fire Roasted Vegetable Soup (V/GF)
Total time: 5400 s
Yield: 6 people
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 leek; 1 large parsnip; 3 large Yukon potatoes; 2 large zucchini; 2-3 carrots; 1 bunch dino kale; 1 (24 oz) fire roasted diced tomatoes; 1/2 cup quinoa, rinsed; 6 cups vegetable broth; 2 tbsp Italian seasoning; 1-1/2 tsp sea salt

Kikki Avila @kikki_cooks

Instant Pot Fire Roasted Vegetable Soup (V/GF)

Kikki Avila @kikki_cooks

Saved

Ingredients

1 hr 30 min

6 people

1 tbspolive oil
1leek
1large parsnip
3large Yukon potatoes
2large zucchini
2-3carrots
1 bunchdino kale
1 (24 oz)fire roasted diced tomatoes
1/2 cupquinoa, rinsed
6 cupsvegetable broth
2 tbspItalian seasoning
1-1/2 tspsea salt

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Steps

1 hr 30 min

1

Put olive oil and diced leeks into instant pot and set to saute mode for 5 minutes.
2

Chop up all remaining vegetables to bite size pieces. Place all vegetables and remaining ingredients in instant pot and set to soup.
3

Once pressure cooker is finished, let depressurize for 10-15 minutes before releasing valve. Stir soup and enjoy!