Ingredients: |
Ingredients: 3Tbsp unsalted butter
1½ cups chopped carrot (about 3 large carrots)
1¼ cups chopped sweet onion (about 1 medium onion)
1 cup chopped celery (about 3 stalks)
1½ tsp kosher salt, divided
1Tbsp finely chopped garlic (about 3 garlic cloves)
1 (14.5oz) can fire-roasted diced tomatoes
5 cups vegetable broth
8oz baby multi-colored potatoes, quartered
1 cup frozen baby lima beans
1 (2oz) Parmesan cheese rind
1 tsp fresh thyme leaves
1Tbsp chopped fresh flat-leaf parsley
Ground black pepper, to taste
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Personal
Notes: |
Personal
Notes: Step 1: Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 2-3 min. Melt butter in cooker; add carrots, onion, celery, and 1 tsp of the salt. Cook, stirring occasionally, until vegetables start to soften, about 5 min. Add garlic, and cook, stirring occasionally, until fragrant, about 1 minute. Add diced tomatoes, vegetable broth, potatoes, lima beans, and Parmesan rind. Press CANCEL.
Step 2: Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 3 min. (It will take 12-15 min for cooker to come up to pressure before cooking begins.)
Step 3: Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 2-3 min) Remove lid from cooker. Remove and discard Parmesan rind. Stir in thyme leaves and remaining ½ tsp salt. Serve immediately sprinkled with parsley and pepper.
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