Instant Pot Vegetable Soup
Recipe by Albany Aronow
Ingredients:
1 medium onion
3 cloves garlic, minced
1 cup grape tomatoes, halved
1 ½ cups Baby Bella mushrooms, cleaned and sliced
2 medium carrots, chopped
½ cup celery hearts, chopped
1 cup frozen peas
1 cup frozen corn
4 cups beef stock
4 sprigs thyme
3 bay leaves
1 tbsp Worcestershire sauce
2 tbsp olive oil
Salt and pepper to taste
Directions:
Saute onion, garlic, and tomatoes for about four minutes in olive oil until garlic is fragrant, onions are beginning to soften, and tomatoes and softening and spilling their juices. Add in the rest of the ingredients and pressure cook on high for 4 minutes. Let it naturally release for 5 minutes and then manually release the rest of the pressure. Remove thyme sprigs and bay leaves before serving.
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