Instant Pot Vegetable Soup (low carb)

This is a simple soup--vegetables and broth!  Add any veggies or additional flavorings you want; throw in what needs to be used; use your gathered veggies in the soup bag in the freezer.  You can add beef, pork or chicken, as desired.

1-2 Tbsp. olive oil
1/2 cup chopped or thin sliced celery
1 tsp. minced garlic
4 medium zucchini, chopped or spiralized
1/2 cup chopped yellow onion (OR 2 Tbsp chopped dehydrated onion)
1/2 tsp. fresh ground black pepper
6 cups broth (any kind--I used veggie broth this time)

• Set your Instant Pot to saute', allow to heat for about 2 minutes
• Add 1-2 Tbsp olive oil to your Instant Pot inner liner (I used my 3 qt), allow to heat approximately 1 minute.
• Add celery, fresh onion & garlic, saute', stirring frequently for 3 minutes (if using dehydrated onion, add with zucchini)
• Add spiralized zucchini, stir through with other veggies.
• Cancel saute' setting
• Slowly add 6 cups of prepared broth.  Add fresh ground black pepper.  Stir through to combine.
• Set Instant Pot to SOUP for 7 minutes, high pressure.
• Secure pressure lid, check pressure valve setting for correct (pressure) setting.
• Can quick release immediately, however I usually get anything else on the table (cheese, beverage, bread, etc.) and release when the table is ready.  Serve & enjoy!

Be creative and eat deliciously!