Instant Pot Instructions:

1. Turn your Instant Pot to the sauté setting. When the display says HOT add in the oil and swirl it around. Add in the onion and sauté for about 3 minutes. Then add in the garlic and sauté for 20 seconds. Pour in the vegetable broth. Keep the pot on the sauté setting while you prepare all the vegetables. The vegetable broth should be boiling or almost boiling when you add in the rest of the ingredients.
2. Add in the tomatoes, corn, celery, carrots, cauliflower, green beans, black eyed peas, salt, pepper, tomato past, cumin and chili powder. Turn off Instant Pot.
3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When the time is up let the pot sit for 5 minutes. Then move the valve to venting. Remove the lid.
4. Stir and then ladle into bowls and serve. 

Slow Cooker Instructions:

1. Heat a pan over medium high heat and then add in the oil. Add in the onion and sauté for about 3 minutes. Then add in the garlic and sauté for 20 seconds. Transfer mixture to the slow cooker.
2. Add in the vegetable broth, tomatoes, corn, celery, carrots, cauliflower, green beans, black eyed peas, salt, pepper, tomato past, cumin and chili powder. 
3. Cover and cook on low for 4-6 hours, or until vegetables are tender. 
4. Stir and then ladle into bowls and serve.