Left the beans out. It’s delicious! Will definitely put the beans in next time.

good directions and taste

Awesome Added Potatoes and a can of corn and more carrots than called for

I give it 4 stars for two reasons: 1. I’m not a big fan of Italian seasoning and 2. I saw no purpose in withholding some of the ingredients and adding them later. The veggies did not soften by this method so I had to pressure cook again for another minute. My instant pot takes nearly 30 minutes (not 15) to fully pressurize so that was a big inconvenience. I have made the soup again adding all ingredients at once and pressure cooking for 2 minutes and it came out just fine. In addition to all the veggies I added 1 can red kidney beans, 1 chopped sweet potato, 1/2 cup quinoa, 1/2 cup green lentils and subbed a bay leaf for the Italian seasoning and it came out MUCH better. I stirred in some chopped spinach right after the quick release because it wilts easily. Delish!

Very good and healthy! Did the above and also used/added 28 oz. can crushed tomatoes with basil, large handful matchstick carrots, 1 yellow or red pepper, 8 cups vegetable broth (two 32 oz. containers), 1 can great northern beans, 1 can kidney beans. Then also added 2 cans tomato sauce, extra minced garlic, and generous seasonings (added garlic and herb, oregano, basil, used a bay leaf **remove at end**). Instructions: add all ingredients but broccoli and zucchini. 2 min high pressure and quick release, then stir those left out vegetables in, cover, and let sit about 10 min until vegetables are tender. Might try using fresh herbs sometime. Serve w sides of naan and Right Rice w cauliflower rice mixed in (lower carb, more vegetables).

Loved it! Some prep but totally worth it