I love my Instant Pot
Ever since I got an Instant Pot® (IP) it has become my favorite appliance. I use it so much that I got tired of dragging it up from the cupboard under the counter and now it lives on my kitchen counter full-time. It gets used regularly for a wide variety of dishes. That includes for summer meals.
Just because it's summertime doesn't mean that we should not eat soup. And while there are lots of delicious cold summer soups, like this amazing gazpacho, even hot soups can be a wonderful summertime dish because they take advantage of the season and what's fresh. Of course just because we want to enjoy summer soups, doesn't mean we want the heat and humidity in our kitchen that comes along with cooking soup. That's where the instant pot is such an amazing kitchen tool. it takes so much less time and therefore adds less heat to the kitchen.
This recipe is so quick and easy to put together that it's sure to become one of your summertime (or anytime) favorites. And one of the best things about it is that it's actually a pretty flexible recipe. Don't have green beans? Use lima beans. Or asparagus. Don't have zucchini, add mushrooms. You really can add a wide variety of vegetables to this. (pssst…I've sometimes been known to clean out my crisper drawer by simply throwing a bunch of veggies into the instant pot, following the general proportions of this recipe, adding bone broth, herbs, and letting the IP do it's magic.)
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- 4 large stalks celery, chopped
- 4 large carrots, sliced
- 1 medium red onion, chopped
- 1 cup green beans, cut into pieces
- 1 cup zucchini or summer squash, diced
- 8 cups bone broth
- 1 pound red potatoes, quartered
- 1 teaspoon fresh rosemary, minced
- 1/2 teaspoon fresh thyme, minced
- 1 teaspoon fresh parsley, minced
- 1 pint cherry tomatoes, chopped
- 2 cups fresh baby greens such as kale, spinach or arugula
- Sea salt and fresh ground black pepper to taste
- 2 tablespoons fresh lemon juice
- Parmesan cheese, freshly shaved or grated
- Add olive oil to liner pot and set function to Sauté
- Add garlic, celery, carrots, and onion,
- Sauté until onion is wilting and golden in color, approximately 4-5 minutes
- Add green beans, zucchini, potatoes, tomatoes, herbs, salt and pepper
- Add bone broth and stir to combine
- Put on lid and lock into place, setting the vent to “Sealing”
- Set pot to “Manual” for 3 minutes
- When cooking time is finished, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure
- Remove lid and add baby greens and lemon juice, stirring to combine well
- Serve immediately topped with freshly shaved or grated Parmesan cheese
- Enjoy!
More delicious summer recipes
Here are a few more fabulous summertime recipes
