Instant Pot Vegetable Soup

2 tsp olive oil

1 yellow onion, chopped

4 garlic cloves, minced

1 tsp dried oregano

1 tsp dried thyme

8 oz. Frozen Mixed Vegetables

8 oz. Frozen Edamame Beans

8 oz. Frozen Green Beans

8 oz. Frozen Broccolli

1 (32 oz) can petite diced tomatoes

4 cups vegetable broth

½ tsp salt

½ tsp ground pepper

Set Instant Pot to the saute setting.

Add the olive oil and allow to heat until HOT.

Add the onion and cook, stirring occasionally, until softened, about 3 to 5 minutes.

Stir in the garlic, oregano and thyme, and cook for 1 minute.

Add the vegetables, petite diced tomatoes, vegetable broth, salt and pepper, and stir to combine.

Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting.

Decrease the time to 4 minutes.

Once the time is expired, wait for 5 minutes (NPR).

Quick release remaining pressure.

Any combination of frozen or fresh vegetables can be used. Good way to use up those veggies!

OPTIONAL - Cooked 1lb ground hamburger or 1 lb ground turkey can be added to pot before sealing.

It will take a while to come up to pressure due to frozen veggies.

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