Instant Pot Creamy Vegetarian Soup

Set the Instant Pot to sauté mode and add a bit of oil. Sauté the onion and garlic until fragrant.

Add the carrots, celery, bell pepper, and zucchini and cook for a few minutes until slightly softened.

Stir in the diced tomatoes, white beans, vegetable broth, thyme, oregano, salt, and pepper.

Close the lid and set the Instant Pot to manual high pressure for 10 minutes.

Once the cooking time is up, do a quick release of the pressure.

Stir in the heavy cream or coconut milk and use an immersion blender to blend the soup until smooth and creamy.

Serve hot, garnished with fresh parsley.