Ingredients
Scale
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 large carrots, sliced into rounds
- 2 stalks celery, chopped
- 2 large potatoes, peeled and cubed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable or chicken broth
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 1/2 cup small pasta (like ditalini or shells)
- Fresh parsley for garnish (optional)
Instructions
- Step 1: Sauté and Aromatics: Turn your Instant Pot to the “Sauté” function. Add the olive oil and let it heat up for a minute. Toss in the diced onion, carrots, and celery. Cook for about 3 minutes until the onions become translucent. Add the minced garlic and cook for another 30 seconds until fragrant. This step builds the base flavor for your soup.
- Step 2: Pressure Cooking: Turn off the Sauté function. Stir in the cubed potatoes, diced tomatoes, Italian seasoning, salt, and pepper. Pour in the broth and add the dry pasta. Stir everything well to ensure no bits are stuck to the bottom of the pot. Secure the lid and set the valve to the “Sealing” position. Select “Manual” or “Pressure Cook” on high for 4 minutes. The pot will take about 8-10 minutes to reach pressure before the timer starts.
- Step 3: Quick Release and Serving: Once the timer beeps, perform a quick pressure release by carefully moving the valve to the “Venting” position. Once the pin drops, open the lid. Give the soup a good stir to distribute the heat. Taste and add more salt or pepper if needed. Ladle the soup into bowls and garnish with fresh parsley or a sprinkle of parmesan cheese if you have it.
- Cook Time: 20 minutes