Instant Pot® Vegetable Soup

By Chuck Minor

5.0 / 5

30min

25min

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1 tablespoon olive oil
2 medium carrots peeled, halved lengthwise, and sliced
2 stalks celery sliced
1 brown onion diced
¼ teaspoon salt
4 cloves garlic diced
½ red chile pepper sliced
1 pound Yukon Gold potatoes scrubbed and quartered
1 (28 ounce) can fire-roasted diced tomatoes
1 bunch kale stemmed and coarsely chopped
1 small zucchini diced
4 cups vegetable broth
1 bay leaf
1 teaspoon lemon zest or to taste
1 teaspoon chopped fresh parsley or to taste