Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced into rounds
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 lb gold potatoes, cubed into ½ inch pieces
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 2 cups fresh zucchini, diced
  • 2 cups fresh corn kernels
  • 1 tbsp fresh lemon juice
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Press the 'Sauté' button on the Instant Pot. Add the olive oil, onion, garlic, and carrots. Stir frequently for 3–5 minutes until the onions become translucent and the garlic smells fragrant. Note: Don't let the garlic brown too much or it turns bitter.
  2. Stir in the cannellini beans, potatoes, broth, thyme, salt, and pepper. Use your spatula to scrape the bottom of the pot. Ensure no food is stuck to the bottom to avoid the 'Burn' notice.
  3. Lock the lid and turn the steam release valve to 'Sealing'. Set to 'Manual' or 'Pressure Cook' on High for 5 minutes.
  4. Once the timer beeps, immediately perform a Quick Release of the pressure by moving the valve to 'Venting'. Wait for the pin to drop before opening.
  5. Open the lid and stir in the diced zucchini and corn kernels. Note: The soup is still bubbling, which is exactly what we want.
  6. Let the soup sit on the 'Keep Warm' setting for 5–7 minutes. Watch as the zucchini turns bright green and the corn just barely softens.
  7. Stir in the lemon juice and fresh parsley immediately before serving.
  8. Taste and add an extra pinch of salt or pepper if you feel it needs more punch.