Instant Pot Vegetable Soup for the week
- Yield 4 people
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Instant Pot Vegetable Soup for the week sits in the Soups section of Regbie. The card serves 4 people. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 people
- 6 cups Instant Pot Bone Broth, or chicken broth
- 2 medium carrots, peeled and sliced into ¼-inch coins
- 1 medium russet potato, cut into 1-inch cubes
- 1 large shallot, thinly sliced
- 2 garlic cloves, minced
- 3 dried shiitake mushrooms
- 1 teaspoon Red Boat fish sauce
- 1 pound baby bok choy, ends trimmed and cut in half or quartered
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 2 scallions, thinly sliced
Method
Tip the broth into the metal insert of the Instant Pot.
Carefully drop in the carrots, potatoes, and shallots. Stir in the garlic, shiitake mushrooms, and Red Boat fish sauce. Stir in the baby bok choy.
Lock the lid on the Instant Pot and program it to cook under high pressure for 2 minutes.
After the soup has finished cooking, release the pressure manually. Taste the soup and add salt, fish sauce, and black pepper to taste.
Ladle into soup bowls and top with scallions.
Kitchen notes
- Pro Tip: It takes about 10 to 15 minutes for the soup to come up to high pressure before the two minute countdown starts!
