Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced into ½-inch rounds
  • 2 stalks celery, sliced
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 can (14.5 oz) diced tomatoes, unsalted
  • 4 cups low-sodium vegetable broth
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp salt
  • ½ tsp black pepper

Instructions:

  1. Press the Sauté button and add the olive oil. Once shimmering, add the onion, celery, and carrots. Cook for 5–7 minutes, stirring occasionally, until the onions are translucent and the carrots have softened slightly.
  2. Stir in the minced garlic and tomato paste. Cook for 60 seconds until the paste turns a deep brick-red and smells nutty.
  3. Press Cancel. Stir in the potatoes, diced tomatoes (with juice), dried thyme, salt, pepper, and the bay leaf.
  4. Pour in the vegetable broth, ensuring the pot is not filled past the Max Fill line.
  5. Lock the lid and set the valve to Sealing. Select Manual/Pressure Cook (High) and set the timer for 8 minutes.
  6. Once the timer beeps, perform a Quick Release of the pressure by carefully turning the valve to Venting.
  7. Open the lid and stir in the frozen peas and corn. Let the residual heat cook these for 2–3 minutes.
  8. Remove the bay leaf before serving.