Vegetable Soup in the Instant Pot

I recently did a month-long "pantry challenge" where I challenged myself to try to use as much as I could from the freezer and pantry, minimizing trips to the grocery store and then only for fresh produce as needed.

Following that rule, I made vegetable soup! It was so easy and we made grilled cheese sandwiches to go with it. By cooking in the Instant Pot, it tastes like it cooked all day but really it only took 45 minutes from start to finish.

If you don't already have an Instant Pot, you can use a regular slow cooker or just make it on the stove and let it simmer a while. But really, you should get an Instant Pot. ;)

Vegetable Soup in the Instant Pot

2 Tbsp Olive Oil
1 Onion, diced
2 cloves Garlic, minced
2 stalks Celery, diced
3 Carrots, sliced
2-3 cups of Vegetables (I used green beans and corn since I had them on hand, plus some shredded zucchini I found in the fridge. I add peas if I have them, and sometimes diced potatoes if I'm not worried about carbs)
2 cans Diced Tomatoes
2 cups Stock (I used chicken stock from the freezer, but would use water if I needed to make it vegetarian)
2 cans V-8 Juice
Herbs and Spices such as Oregano, Basil, Marjoram, Parsley, Thyme, Bay Leaf  (I added all of these, probably a tablespoon of the first 4 and a teaspoon of thyme, plus 1 bay leaf)
Salt & Pepper to taste

Push the Saute button on the Instant Pot, and saute the onion, garlic, celery and carrots in olive oil for a few minutes until the onions are tender.

Turn the IP off and add the rest of the ingredients. Give it a stir, place the lid, turn the valve to "sealed" and push the Soup button. Mine automatically set for 30 minutes and I thought that sounded good. Dinner is done!