Quick and Easy Instant Pot Vegetable Soup

Recipe by Rita Rosenlieb
Facebook: A Healthy Life
Email: designedforyou@me.com

1 onion, chopped
1 cup carrots, cut into bite-sized pieces
1 cup celery, chopped
1/2 cup zucchini, chopped
1 cup potatoes, cut into small cubes
1 tsp. Five Pepper Blend seasoning from Nick at localspicery.com
1 tsp. Vegetarian Pepperoni Blend Seasoning from Nick at localspicery.com
1 tbsp. Premium Classic Dark Balsamic
1 can of crushed tomatoes, 28oz (optional: substitute prepared tomatoes of your choice)
1 can of peas, 15oz (optional: substitute 15oz fresh or frozen peas)
1 can of corn, 15oz (optional: substitute 15oz fresh or frozen corn)
Optional: Add beans or vegetables of your choice here. 🙂

In an instant Pot with 1/2 cup water sauté ingredients 1-7 until vegetables are mostly finished, then turn instant pot off.
Add remaining ingredients, fill tomato can with water to rinse and pout that can of water in. Stir well.
Pressure cook using your soup setting for 20 minutes, then allow to manually pressure release for another 20 minutes.
Serve and Enjoy!