Product:
Instant Pot Multi Pressure Cooker

Ingredients

• 1 tbsp oil
• 1 onion chopped
• 2 celery sticks chopped
• 2 garlic cloves crushed
• 2 potatoes chopped
• 3 carrots chopped
• 2 tbsp mixed herbs
• 800 ml vegetable stock
• 200 ml chopped tomatoes

Instructions

1. Select SAUTE and add the oil to the pot to begin heating.
2. Add onion, celery and garlic and continue to Sauté for 5 minutes.
3. Add the potatoes, carrots and mixed herbs and saute for 1 more minute, then press cancel.
4. Add the stock and stir everything, deglazing the bottom to remove any burnt-on bits.
5. Pour the chopped tomatoes on top but do not stir. Simply secure the lid.
6. Select PRESSURE COOK and set the time for 3 minutes.
7. When the program has finished, allow the pressure to release naturally.
8. Once the valve has dropped, remove the lid.
9. Enjoy chunky, or blend the soup using a hand blender if a smooth consistency is preferred.
10. Season with herbs, seeds and spices as desired.