This Italian Vegetable Soup cooked in an Instant Pot is fabulous and tastes best served with crusty bread or crackers. My family requests it often, especially on chilly days.
Instant Pot Italian Vegetable Soup
½ pound of sausage
1 large sweet onion - chopped
4 large carrots - sliced
3 Zucchini squash - cut in bite-size pieces
1 large can of stewed tomatoes - including juice
1 teaspoon of minced garlic
1 can of white beans (optional)
1 chicken bouillon cube
3 cups of water
1 Tablespoon of Italian seasoning
1 teaspoon of ground oregano
2 teaspoons of coarse ground garlic salt
2 teaspoons of seasoned salt
1 teaspoon of seasoned pepper
1 Tablespoon of brown sugar
Put the sausage in the Instant Pot, and cook it on saute until completely browned. Remove grease from Pot, add onion, and saute until caramelized and golden brown. Turn off the Saute setting.
If desired, add water and a bouillon cube, carrots, zucchini, stewed tomatoes, garlic, and beans. Stir and add all spices, and stir again until blended. Put the lid on the Instant Pot until it beeps and locks. Ensure the pressure valve is set to 'SEALING' and press the SOUP button.
Allow the Pot to build and release pressure automatically. When Soup is done, the Pot will automatically go to the KEEP WARM setting and begin to count up. Turn the valve to venting to make sure all pressure has been released, and remove the lid slowly, careful of the water and steam on the lid.
Stir the soup and serve immediately.
The seasonings can be adjusted to your taste. You could also substitute ground beef for the sausage.
How about some baked apple empanadas for dessert!
Try these country-style ribs...
A Taco Ring.....
You will love this recipe from Petticoat Junktion.....
Download the recipe.. INSTANT POT ITALIAN VEGETABLE SOUP
Author: Kathy Owen
Kathy Owen specializes in painting furniture and upcycling thrifty finds into unique home decor. She founded the home decor blog PetticoatJunktion.com in 2011, where she shares her expertise on furniture painting and upcycling found items.