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Instant Pot 10 Vegetable Soup

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Ingredients
  

  • 1 tbsp olive oil
  • 1/2 small onion chopped
  • 4 stalks celery sliced
  • 2 cloves minced garlic
  • 1/8 cup diced poblano pepper
  • 3 carrots peeled and sliced
  • 1/2 zucchini peeled quarters
  • 1 red pepper sliced and diced
  • 1 yellow pepper sliced and diced
  • 1 can corn drained
  • 1 can green beans drained
  • 1 can fire roasted tomatoes
  • 1 can garbanzo beans drained (optional)
  • 1 cup spinach
  • 6 cups low sodium vegetable stock
  • 1 tsp Cumin
  • 1 tsp Aleppo pepper
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • Squeeze of Lemon juice
  • 1-2 Bay leaves

Instructions
 

  • In a 6 quart or 8 quart Instant Pot, set the pot to Saute.
  • Add the oil to the pot.
  • Add onion, celery, poblano pepper and garlic. Saute until fragrant.
  • Add carrots, zucchini, peppers, corn, green beans, tomatoes, garbanzo beans, and stir together.
  • Add the spices and stir.
  • Turn off the pot.
  • Pour in the vegetable stock, making sure not to go above the fill level line.
  • Add spinach.
  • Put the lid on the pot and set your valve to sealing.
  • Set the Instant Pot to manual and set for 10 minutes.
  • Allow the pot to come to pressure and cook for the 10 minutes.
  • After the pot beeps, do a 5-8 minute natural release.
  • Add the lemon juice and bay leaves and replace the lid for 10 minutes.
  • Remove the lid, stir to blend.
  • Remove bay leaves before serving.