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Created by:
Kristy Still
Instant Pot Vegetable Soup
Course
Main Course
Cuisine
American
Servings
8
Make a quick, easy and delicious meal with this Instant Pot Vegetable Soup!
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Prep Time
20
minutes
mins
Cook Time
4
minutes
mins
Total Time
24
minutes
mins
Ingredients
1x
2x
3x
1
Pound
Ground Turkey or Ground Beef, Cooked & Drained
1
14.5oz
Can of Beef Broth
4
Cups
Water
1
15oz
Can of Tomato Sauce
1
Cup
Frozen Corn
2
Potatoes, Halved & Quartered
2
Large
Carrots, Sliced
2
Stalks
Celery, Diced
1
Medium
Tomato, Sliced
1/2
Cup
White Onion, Diced
1/2
Cup
White Cooking Wine
1/2
Tsp
Parsley
1
Cup
Gluten Free Elbow Macaroni
Instructions
Place all ingredients in the Instant Pot.
Close the nozzle to ensure no steam is getting out.
Cover and lock lid in place.
Set to high pressure for 4 minutes.
Quick release the steam and remove lid.
Serve with cornbread.
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