Instant Pot Vegetable and Brown Rice Soup

Serves: 4

2 tbsp oil
1 cup onion, chopped

Press sauté on instant pot, let the pot get for 2 minutes. Add oil, once the oil is hot, add onion, sauté for 5 minutes.

1 tbsp garlic, grated
1 tbsp ginger, grated

Add garlic, ginger sauté for 30 seconds.

2 cups carrot, chopped (12 ounces)
2 cups fresh green beans, chopped (10 ounces)
2 cups celery stalks, chopped (7 ounces)

Add carrots, green beans and celery, sauté for 3 minutes.

1/2 cup tomato

Add tomatoes and sauté for 30 seconds. Press Cancel to turn off the instant pot.

1 tbsp dried parsley
1 tbsp dried basil
1 tsp dried rosemary
1 tsp dried thyme

2 tsp salt
2 tsp black pepper powder

Add all the above and mix well.

1 cup dry brown rice, soaked
1 pound red or white potatoes, chopped

6 cups water

Add brown rice, potatoes, water, stir. Seal the instant pot, cook at high pressure, in manual for 20 minutes.

Allow the natural pressure release for 10 minutes before a quick pressure release to completely depressurize.

Open the instant pot and give the soup another stir.

Taste Note: Tastes ok on its own and could not call this as soup. We had this with pickles and it tasted awesome.
Source: yayforfood