Kristi Whitley

Healthy Living


Instant pot vegetable soup
adapted from Fat free vegan kitchen

Ingredients
12 ounces vegetables (frozen California)
12 ounces vegetables (frozen Italian)
15 ounces diced tomatoes (fire roasted preferred)
15 ounces beans (cannelloni, or other white beans undrained)
15 ounces pinto beans (kidney beans, or your favorite beans undrained)
1/4 cup quinoa (rinsed)
1 tablespoon dried basil
1 tablespoon garlic (minced)
1 tablespoon hot sauce
1/2 tablespoon dried oregano
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups Broth
Preparation Steps
1. Add all ingredients (except optional ingredients) to the Instant Pot or other electric pressure cooker. Stir. Secure the lid and set the vent knob to Pressure. Choose Manual or High Pressure and set the time to 2 minutes (use the minus button on the IP).
2. The Instant Pot will turn on and pressure will begin to build (this can take a while, from 15-30 minutes, depending on the temperature of your ingredients). When high pressure is reached, the counter will change to 2 and begin counting down. When it beeps, use the Cancel or Off button to turn off the cooker.
3. Very carefully, turn the vent knob to Steam (or use whatever quick steam release your cooker provides). To be extra careful, you can use a long-handled spoon to turn the knob so that you don't risk being burned by the steam. When the steam has all been released, the Instant Pot will unlock so that you can remove the lid, carefully angling it so that you don't get steamed.
4. Stir the soup. If you'd like it to be thinner, you can add water or vegetable broth. Check the flavor and add more seasoning as necessary. Add optional ingredients as desired.
Notes
▢ 2 tablespoons nutritional yeast optional
▢ 1-2 cups fresh spinach optional
▢ chopped fresh basil optional


Instant pot vegetable soup
from Fat free vegan kitchen
Ingredients
12 ounces vegetables (frozen California)
12 ounces vegetables (frozen Italian)
15 ounces diced tomatoes (fire roasted preferred)
15 ounces beans (cannelloni, or other white beans undrained)
15 ounces pinto beans (kidney beans, or your favorite beans undrained)
1/4 cup quinoa (rinsed)
1 tablespoon dried basil
1 tablespoon garlic (minced)
1 tablespoon hot sauce
1/2 tablespoon dried oregano
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups Broth
Preparation Steps
1. Add all ingredients (except optional ingredients) to the Instant Pot or other electric pressure cooker. Stir. Secure the lid and set the vent knob to Pressure. Choose Manual or High Pressure and set the time to 2 minutes (use the minus button on the IP).
2. The Instant Pot will turn on and pressure will begin to build (this can take a while, from 15-30 minutes, depending on the temperature of your ingredients). When high pressure is reached, the counter will change to 2 and begin counting down. When it beeps, use the Cancel or Off button to turn off the cooker.
3. Very carefully, turn the vent knob to Steam (or use whatever quick steam release your cooker provides). To be extra careful, you can use a long-handled spoon to turn the knob so that you don't risk being burned by the steam. When the steam has all been released, the Instant Pot will unlock so that you can remove the lid, carefully angling it so that you don't get steamed.
4. Stir the soup. If you'd like it to be thinner, you can add water or vegetable broth. Check the flavor and add more seasoning as necessary. Add optional ingredients as desired.
Notes
▢ 2 tablespoons nutritional yeast optional
▢ 1-2 cups fresh spinach optional
▢ chopped fresh basil optional