Time needed: <\/span>35 minutes<\/p>This recipe takes about 35 minutes from start to finish, not including the time it takes your pot to come to pressure. My pot typically takes less than 10 minutes but based on your elevation and the size of your pot, yours might take longer. <\/p>
Set up your pot. <\/strong> Turn the Instant Pot to saut\u00e9 mode. Add the avocado oil, or oil of choice, to the Instant Pot. When the oil is hot, saute the onions, garlic, Italian seasoning, pepper, and cayenne pepper for about 30 seconds until they are fragrant.<\/p> <\/li>
Saut\u00e9 veggies<\/strong> Add the radishes and carrots to the Instant Pot. Saut\u00e9 the carrots and radishes for 3-5 minutes.<\/p> <\/li>
Add veggies<\/strong> Next, mix in the celery, yellow squash, cauliflower, and broccoli. Add the broth, then close and secure the lid. Turn the pressure valve to sealing.<\/p> <\/li>
Cook on high<\/strong> Cook on high pressure using the “manual” or “pressure cook” setting for 1 minute. This may not seem like enough time, but remember that the pot is cooking as it comes to pressure. <\/p> <\/li>
Release the pressure intermittently<\/strong> Release the pressure by opening the pressure valve for a few seconds and then closing it. Repeat this motion until all the pressure is released. This will prevent the soup from spraying out the top.<\/p> <\/li>
Remove the lid and thicken<\/strong> Remove the lid and turn the Instant Pot back to saute mode. Mix in the brown rice flour or cornstarch. This will thicken your soup.<\/p> <\/li>
Turn off the pot<\/strong> Turn off the pot and allow the soup to cool for a few minutes. If the soup is too hot when you add the Greek yogurt and cheese, it will curdle. I typically wait 10 minutes or so before adding these ingredients. <\/p> <\/li>
Enjoy!<\/strong> Serve and enjoy!<\/p> <\/li><\/ol><\/div>\n\n\n\n <\/figure>\n\n\n\n