Instant Pot Veggie Soup with Tortellini
Grab ahold of this amazing Instant Pot Veggie Soup and savor every last bite of it! It is super easy to make and you will look at vegetable soup in a whole new way!!
Ingredients
- 1 14 oz can cannellini beans
- 1 14 oz can diced tomatoes
- 2 yellow onions chopped
- 6 carrots sliced
- 4 celery stalks diced
- 32 oz vegetable stock
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic crushed
- 3 tablespoons extra virgin olive oil
- 1 bunch chard or about 4 cups stems removed and chopped
- 1 cup tortellini uncooked
Instructions
Instant Pot Veggie Soup
- Turn on your Instant Pot (affiliate link) or pressure cooker. Add the first 10 ingredients and stir it well. Secure the lid. Make sure the steam release handle is set to sealing.
- Select the Soup button (Normal= 30minutes) and enjoy some free time!
- At the end of the 30 minutes, carefully turn the steam release handle to venting (quick release) and stay away from the steam! This process does take a few minutes so sit tight.
- Add the tortellini and chard, stir, and replace the lid. Let ingredients sit for another 14 minutes in order to let the tortellini cook.
- Dish veggie soup into serving bowls and top with gruyere cheese if desired. Parmesan will also be good.
Notes
1. Adding the tortellini and chard at the end will prevent them from turning to mush.
2. I haven't made this recipe in the slow-cooker quite yet, but I bet it would work great too. I would add the first 10 ingredients and cook on low for 6-8 hours followed by the chard and tortellini in the last 15-20 minutes.