Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 2 medium gold potatoes, cubed into 1-inch pieces
  • 1 cup frozen peas
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 6 cups low-sodium vegetable broth
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Set the Instant Pot to Sauté mode. Add olive oil and sauté the onion, carrots, and celery for 4–5 minutes until onions are translucent.
  2. Stir in the garlic and tomato paste, cooking for another 60 seconds until the paste turns a deep mahogany color.
  3. Pour in the vegetable broth, scraping the bottom of the pot to remove browned bits. Stir in the potatoes, beans, thyme, salt, and pepper.
  4. Secure the lid, set the valve to Sealing, and select Manual/Pressure Cook on High for 5 minutes.
  5. Allow a natural release for 10 minutes, then quick-release any remaining steam.
  6. Stir in the frozen peas and fresh spinach, allowing the residual heat to cook them for about 2 minutes. Stir in the lemon juice and garnish with fresh parsley.