Instant Pot Vegetable Soup

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 medium leeks (halved and sliced (white and light green parts only))
• 2 medium carrots (chopped into 1/2" chunks)
• 2 medium parsnips (peeled and chopped into 1/2" chunks)
• 2 stalks celery (chopped into 1/2" chunks)
• 3 cloves garlic (minced)
• 1 yellow bell pepper (chopped)
• 6 ounces green beans (trimmed and cut into 2" pieces)
• 15 ounces low sodium fire roasted diced tomatoes
• 6 cups vegetable stock (add more as desired)
• 1 bay leaf
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• 1 tablespoon freshly chopped rosemary (or 1 teaspoon dried)
• 3 cups fresh baby spinach
• 2 tablespoons fresh lemon juice
• salt and pepper, to taste

Instructions

1. 1

   Sauté aromatics: Press the Sauté button on the Instant Pot and heat the olive oil. Add the leeks, carrot, parsnip and celery, and sauté 5 minutes. Add the garlic and bell pepper and sauté 1 minute longer.

2. 2

   Add vegetables and cook: Add the green beans, tomatoes, stock, bay leaf, herbs and stir. Secure the lid and close the venting valve, and set to High Pressure for 3 minutes. When done, quick release the pressure and remove the lid when it's safe to do so. Note: the Instant Pot takes about 10 minutes to come to pressure and begin the cooking process.

3. 3

   Stir in spinach and lemon: Remove the lid and discard the bay leaf. Stir in the spinach, lemon juice, then taste and the desired amount of salt and pepper. Enjoy!