This easy Instant Pot Vegetable Soup is a breeze to make and packed with that cooked-all-day flavor we all love in soups.
Add oil to the Instant Pot and set to the SAUTE option. Add in onions, carrots and celery and cook for 4-5 minutes or until the vegetables start to get a nice color on them.Turn off the Instant Pot and add in garlic and cook for 1 minute.
Pour in the fire roasted tomatoes, potatoes, bay leaves, chicken broth, Italian seasoning and parsley. Stir then cover the Instant Pot and set to pressure cook on HIGH for 5 minutes.
Stir in the peas and corn and season with salt and pepper to taste.Allow the steam to naturally release then discard the bay leaves.
Serve immediately with parmesan cheese and crusty bread for dipping!