Flavorful Creamy Instant Pot Vegetable & Protein Soup

• 2 Carrots, sliced
• 300g Potatoes, peeled and cubed
• 2 Celery stalks, chopped
• Onion, diced
• 2 cloves Garlic cloves, minced
• 400g Canned white beans, rinsed (protein source)
• 7.5dl Vegetable broth
• 5ml Dried thyme
• Bay leaf

Directions

1. Mark step 1 done
   1

   Sauté the onion and garlic in the Instant Pot using the Sauté function until softened.

2. Mark step 2 done
   2

   Add the carrots, potatoes, celery, white beans, vegetable broth, thyme, and bay leaf to the pot.

3. Mark step 3 done
   3

   Secure the lid and cook on High Pressure for 10 minutes. Allow a natural release for 5 minutes before quick-releasing the remaining pressure.

4. Mark step 4 done
   4

   Remove the bay leaf, then transfer the mixture to your blender. Blend until completely smooth. Add a splash of olive oil or a squeeze of lemon juice for brightness before serving.