Changes I made:
Halved the amount of garlic
Green onions, instead of scallions
Source: Healthy Eats by Jennie | Serves: | Time: 1+ hr
Ingredients
1 ½ tbsp EVO
1 white onion chopped
3 cups of chopped celery
4 cloves of garlic chopped
4 medium white potatoes peeled and cut in 1-inch cubes
2 zucchinis cut in 1-inch cubes
6 cups of vegetable broth (homemade to reduce broth)
½ cup of fresh parsley chopped
½ teas black pepper
½ teas salt
Chopped green onions, for garnish
Instructions
Set Instant Pot to sauté mode and sauté onions and celery with 1 ½ tbsp olive oil for 5-7 minutes.
Then add garlic and sauté for 1 minute more.
Turn off Instant Pot.
Add to Instant Pot, the potatoes, zucchini, parsley, broth, salt and black pepper and stir.
Set Instant Pot to manual for 15 minutes.
When timer is up, let the Instant Pot naturually release for 10 minutes and then quick release.
Puree with an immersion blender or transfer to a blender and puree until smooth.
Portion soup into bowls, and top with scallions if desired, and salt and pepper to taste as needed.