Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 stalks celery, sliced
  • 3 medium carrots, sliced into rounds
  • 3 medium Yukon Gold potatoes, cubed
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes with juices
  • 2 tbsp tomato paste
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Set the Instant Pot to Sauté mode. Add the olive oil and once shimmering, stir in the onion and celery. Cook for 3-5 minutes until the onion is translucent and fragrant.
  2. Stir in the garlic and tomato paste. Cook for another 60 seconds until the paste turns a deep brick red. Note: This removes the raw metallic taste.
  3. Add the carrots, potatoes, diced tomatoes, thyme, oregano, salt, pepper, and the bay leaf.
  4. Pour in the vegetable broth. Stir gently to scrape any browned bits off the bottom of the pot. Secure the lid, set the valve to Sealing, and select Manual/Pressure Cook on High for 4 minutes.
  5. Perform a Quick Release of the pressure.
  6. Open the lid and stir in the frozen peas, frozen corn, and cannellini beans. Let the residual heat cook them for 2-3 minutes.
  7. Stir in the fresh lemon juice for a bright, acidic finish.