5 Minute Vegetable Soup


1 cup of diced carrots

½ cup of diced onions

1 stalk celery chopped

1 clove garlic chopped

1 tbsp. of flour

2 cups of stewed tomatoes

½ cup of tomato puree

3 beef bouillon cubes

Litres of water

1 cup cleaned and cut up fresh -string beans

1 tbsp. barley

1 pinch dried basil

1 tbsp. Worcestershire sauce


Spray the Instant Pot with Pam, and sauté the carrots, onions, and celery till limp in it.

Dust with flour and add all remaining Ingredients. Then secure the Lid.

Select the Manual function, set to cook at High Pressure for about 5 minutes.

When done, turn off the instant pot. Allow the cooker to release pressure naturally for few minutes before removing the Lid.

Serve and enjoy.

Post a Comment