Get dinner on the table fast with this Instant Pot Vegetable Soup recipe. It's cooked to perfection in the pressure cooker for a meal sure to be a hit.
Once finished, do a quick release to release the pressure.
Remove lid and stir to combine.
Serve warm with crackers.
Notes
*Refrigerate the leftovers in an air tight container for up to 5-7 days. *I love using Yukon Gold Potatoes in this recipe but Russet Potatoes would work great too!