3tbspminced garlic (more or less depending on what you like)
1 32ozfrozen mixed vegetables
115ozcan of diced tomatoes (plus juice)
115ozcan of kidney beans (drained)
1tsppaprika
pinch of cayenne (optional for heat)
4cupsvegetable broth
1cupwater
1/2cupdry macaroni
Instructions
Set Instant pot to sauté and pour in your olive oil. Let it heat up for about 1 minute and then put a little garlic in. If the garlic sizzles, then the oil is hot enough, and add all your garlic. Cool for about 1-2 minutes while stirring so it cooks evenly. Don’t overcook because you don’t want to burn the garlic. Turn off the instant pot.
Add the vegetables, diced tomatoes (+ juice), drained kidney beans, seasonings, and vegetable broth to the pot. Put the lid on and lock into place. Press “manual” or “pressure cook” (depending on your model) and cook for 10 minutes. Note: This will take time as it has to pressurize, so it will take a bit longer than 10 minutes total. Once finished cooking, release the pressure through the valve on top or allow it to naturally release (follow the instruction manual on how to do this). Take the lid off and stir.
Press Sauté and allow the soup to come to a boil. Add the noodles and allow to cook 8-10 minutes until the noodles are done. Turn off the instant pot.