Instant Pot Italian Vegetable Soup
Ingredients
- 1/2 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 bullion cube
- 3 cups of water
- 1 Tablespoon of Italian seasoning
- 1 teaspoon of ground oregano
- 1-2 teaspoons of coarse ground garlic salt
- 1-2 teaspoons of seasoned salt
- 1 teaspoon of seasoned pepper
Instructions
- Put the sausage in the Instant pot, and cook it on saute until completely done, and browned.
- Remove grease from Pot, and add onion, and saute until caramelized, and golden brown. Turn off saute setting.
- Add water and bullion cube, and add carrots, zucchini, stewed tomatoes, garlic, and beans if desired.
- Stir and add all spices, and stir again until blended.
- Put the lid on the Instant Pot until it beeps and locks.
- Make sure the pressure valve is set to 'SEALING' and press the SOUP button. Allow Pot to automatically build and release pressure.
- When Soup is done, Pot will automatically go to 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.
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