This Vegan Instant Pot Teff Vegetable Soup recipe is perfect if you're snowed in at home or still have a few days before payday. It uses teff, frozen veggies, potato, and other pantry staples.
Prep Time10 minutesmins
Cook Time10 minutesmins
Additional Time15 minutesmins
Total Time35 minutesmins
Course: Soup
Cuisine: American
Keyword: Instant Pot Vegetable Soup, teff, vegan vegetable soup, vegetable and teff soup
Use the sauté setting over normal, or medium heat, and heat the oil or water. Saute the onions until they become transparent. Then add the garlic and sauté a minute more. Add the teff and toast for about a minute.
Add the water or broth, diced tomatoes, tomato puree, and Italian herbs to your Instant Pot. Cook on high pressure for 5 minutes and carefully release the pressure manually.
Add the frozen mixed vegetables, cabbage, and chickpeas to the teff mixture. Cook on high pressure for 1 minute and let the pressure release naturally.
Stir in the nutritional yeast, oregano, salt, and pepper, then serve.
Notes
No diced tomatoes in the pantry? Use 2 tablespoons tomato paste and 3/4 cup extra water in place of it.Also freeze the extra tomato paste in 1 tablespoon blobs and stick int he freezer for later.