Instant Pot Tomato Vegetable Soup - cooking recipe

Ingredients

2 teaspoons grapeseed oil
1 yellow onion, chopped
2 celery ribs, chopped
4 garlic cloves, minced
1 tablespoon Vegeta
1 1/2 cups frozen mixed vegetables
1 1/2 cups frozen green beans
1 (28 ounce) can diced tomatoes
4 cups beef broth
1 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 cups cooked pasta
1/4 cup frozen chopped spinach

Preparation

Set Instant Pot to the saute setting. Add the grape seed oil; allow to heat for 1 minute. Add the onion, celery and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, Vegeta and cook for 1 minute.
Add the frozen mix vegetables, frozen green beans, diced tomatoes, hot beef broth, salt and pepper, and stir to combine.
Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the Pressure setting for 6 minutes.
Once the time is expired, wait for 10 minutes, then carefully use the quick release valve to release the steam. Add cooked pasta and stir in spinach and let sit 5 minutes. Season to taste. Serve and enjoy!
Recipe Notes.
I heated my Beef broth in the microwave before adding to soup.
I added a cube of my frozen pesto with the spinach.