Instant Pot Vegetable Soup

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• 1 tablespoon olive oil
  Ingredient note

  Source: 1 tablespoon olive oil
• 1 each onion (diced)
  Ingredient note

  Source: 1 onion (diced)
• 4 cloves garlic (minced)
  Ingredient note

  Source: 4 cloves garlic (minced)
• 3 each carrots (peeled and sliced)
  Ingredient note

  Source: 3 carrots (peeled and sliced)
• 3 ribs celery (sliced)
  Ingredient note

  Source: 3 ribs celery (sliced)
• 1 1/2 cups cauliflower florets (cut into 1 inch or smaller pieces; see note 1)
  Ingredient note

  Source: 1 1/2 cups cauliflower florets (cut into 1 inch or smaller pieces; see note 1)
• 1 1/2 cups zucchini (cut into 1 inch or smaller pieces)
  Ingredient note

  Source: 1 1/2 cups zucchini (cut into 1 inch or smaller pieces)
• 1 teaspoon dried basil
  Ingredient note

  Source: 1 teaspoon dried basil
• 1 teaspoon dried oregano
  Ingredient note

  Source: 1 teaspoon dried oregano
• 1 teaspoon salt
  Ingredient note

  Source: 1 teaspoon salt
• 1 each bay leaf
  Ingredient note

  Source: 1 bay leaf
• 15 oz can of diced tomatoes (including juices; see note 2)
  Ingredient note

  Source: 15 oz can of diced tomatoes (including juices; see note 2)
• 6 cups vegetable stock
  Ingredient note

  Source: 6 cups vegetable stock
• 15 oz can of kidney beans (drained and rinsed; see note 3)
  Ingredient note

  Source: 15 oz can of kidney beans (drained and rinsed; see note 3)
• 1/3 cup nutritional yeast (optional; see note 4)
  Ingredient note

  Source: 1/3 cup nutritional yeast (optional; see note 4)

1. Sauté onions & garlic- Select the 'sauté' function of the Instant Pot. Add the olive oil and onions to the stainless steel inner pot, and sauté for 5-7 minutes, until they are soft and translucent. Make a space in the middle of the onions, then add the garlic. Cook for 1 minute, stirring, until it is fragrant and cooked through.
2. Combine- Add the carrots, celery, cauliflower florets, zucchini, basil, oregano, salt, bay leaf, diced tomatoes, vegetable stock, kidney beans and nutritional yeast. Stir and scrape the bottom of the pan to make sure nothing is stuck.
3. Cook- Put the lid on the Instant Pot and set the valve to the 'sealing' position. Pressure cook on high pressure for 5 minutes. When the cooking cycle has completed, allow the pot to naturally release for 10 minutes before carefully transitioning the valve to the 'venting' position, releasing all remaining pressure.
4. Serve- Remove bay leaf. Serve with bread or crackers.