Ingredients
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 carrots, sliced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 1 potato, cubed
– 1 zucchini, diced
– 1 can (400 g) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper to taste
Method
1. Start by setting your Instant Pot to the sauté setting. Add olive oil and let it heat up.
2. Next, toss in the chopped onion, carrots, and celery. Cook these for about 5 minutes until they soften.
3. Stir in minced garlic, cubed potato, and diced zucchini. Sauté for an additional 2 minutes.
4. Pour in the canned tomatoes and vegetable broth. Season with salt and pepper, then mix everything well.
5. Secure the lid and set to cook on high pressure for 10 minutes. Once finished, let the steam release naturally.
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GardenBix.com
recipebix.com
cheeseofchoice.org
beekeepingworld.online