VEGETABLE SOUP WITH BASIL: Instant Pot Recipe

Retro-fitted from vintage pressure cooker records for the modern Instant Pot. Cuts dinner down to 17 minutes with one-pot cleanup.

As fall settles across the region, hearty weeknight cooking calls for rich, comforting flavors without hours standing over a hot stove. This retro-fitted Instant Pot adaptation delivers deep, slow-simmered depth in just 17 minutes of active pressure cooking.

Fresh Farm-to-Table Market Sourcing

For peak flavor and nutritional density, source your seasonal vegetables, heirloom beans, and heritage meats locally through premier Seattle Life Magazine regional farmers markets. Check our local Market Directory for weekend operating hours and organic producer stalls.

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Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 cup cooked navy beans (page 63) or fresh cranberry beans
• 2 medium potatoes, peeled and cut into ½-inch dice
• 1 stalk celery, cut into ¼-inch dice
• 1 medium carrot, peeled, cut into ¼-inch dice
• 8 ounces green beans, trimmed and cut into ½-inch-long pieces
• 1 leek, white and light green parts only, washed well and very thinly sliced
• 2 vine-ripened plum tomatoes, peeled, seeded, and finely chopped, or 2 canned plum tomatoes, seeded and chopped
• 6 cups water
• 2 teaspoons salt
• ⅛ teaspoon freshly ground black pepper
• ½ cup very thin soup noodles or vermicelli, broken into 1-inch lengths
• Freshly grated Parmesan cheese for serving
• Pistou:
• 2 cloves garlic, peeled
• ½ cup basil leaves, packed, washed, and patted dry
• 4 tablespoons extra-virgin olive oil

Step-by-Step Instant Pot Instructions

1. 1. **Prep & Sauté: ** Press the **Sauté** button on your Instant Pot (set to Normal/Medium). Add cooking oil and sear your meat/aromatics for 4-5 minutes until browned.
2. 2. **Deglaze (Crucial to Prevent ‘Burn’ Error): ** Pour in 1/2 cup of broth or cooking liquid. Use a wooden spoon to scrape up all browned bits (fond) stuck to the bottom of the inner pot.
3. 3. **Layer Ingredients: ** Add remaining ingredients and at least 1 cup of thin liquid. *(Note: Reserve dairy and thickeners for after cooking)*
4. 4. **Pressure Cook: ** Secure the lid and turn the steam release valve to **Sealing**. Select **Pressure Cook / Manual (High)** and set the timer for **17 minutes**.
5. 5. **Pressure Release: ** When the timer beeps, perform a **Quick Pressure Release (QR)**.
6. 6. **Finish & Thicken: ** Unlock the lid. Press **Sauté** again. Stir in reserved cream/cheese and cornstarch slurry. Simmer for 2-3 minutes until rich and thickened to your desired texture.

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