Instant Pot Vegetable Soup with Teff (GF, V)

Source: Plant Based Instant Pot | Serves: 6 | Time: 35 min

Changes: used onion powder instead of fresh onion

Ingredients

Saute Ingredients

1/4 cup water for saute

1 tsp minced garlic

1/2 cup Teff

First Cook

6 cups water or vegetable broth

14.4 ounce can diced #tomatoes

1 cup tomato puree

1 medium potato, cubed

1 tbsp onion powder

2 tsp Italian herb mix

Second Cook

12 oz frozen mixed vegetables (#carrots, #corn, #peas, and green #beans)

1 cup chopped red #cabbage

15.5 oz can #chickpeas drained

Before Serving

1/2 cup nutritional yeast , to taste

1 tsp Italian herb mix

S&P, to taste

Instructions

Use the sauté setting over normal, or medium heat, and heat the oil or water. Add the garlic and sauté a minute. Add the teff and toast for about a minute.

Add the water or broth, diced tomatoes, tomato puree, and Italian herbs to your Instant Pot. Cook on high pressure for 5 minutes and carefully release the pressure manually.

Add the frozen mixed vegetables, cabbage, and chickpeas to the teff mixture. Cook on high pressure for 1 minute and let the pressure release naturally.

Stir in the nutritional yeast, Italian seasons, salt, and pepper, then serve. Enjoy!