Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, chopped
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 medium zucchini, diced into ½-inch cubes
  • 2 cups fresh corn kernels
  • 1 tbsp fresh lemon juice
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Set the Instant Pot to the Sauté function. Add olive oil; once shimmering, add the onion, carrots, and celery. Stir frequently for 3–4 minutes until the onions become translucent and the fragrance of garlic is released.
  2. Stir in the vegetable broth, oregano, salt, and pepper. Secure the lid and set the valve to Sealing. Select Manual/Pressure Cook on High for 5 minutes. When the timer beeps, perform a Quick Release immediately to vent the steam.
  3. Open the lid and stir in the diced zucchini and corn kernels. Allow the residual heat of the broth to cook the vegetables for 3–5 minutes. Stir in the lemon juice and fresh parsley just before serving.