Instant Pot Minestrone

2023, Mar 20    

Ingredients

Soup

• 2 tablespoon olive oil
• 1 cup onion, diced
• 1 tablespoon garlic, minced
• 1 15 oz can diced tomatoes or 4 fresh tomatoes, diced
• 2 celery stalks, chopped
• 2 carrot, chopped
• 1 zucchini, chopped
• ½ cup pasta (elbow macaroni works well)
• 32 ounces vegetable broth
• 1 15oz can white kidney (cannelini) beans, drained
• 2 cups spinach, chopped
• ¼ cup parmesan cheese, optional, for garnish
• parsley, chopped, for garnish

Seasoning

• 2 teaspoon italian seasoning
• 1 teaspoon salt, adjust to taste
• ¼ teaspoon black pepper, crushed, adjust to taste
• 1 teaspoon paprika, adjust to taste

Instructions

1. Start the instant pot in SAUTE mode and heat olive oil in it. 
2. Add diced onions and minced garlic. Stir and Saute for 2 minutes. 
3. Add diced tomatoes and chopped celery, carrots and zucchini.  Add in the italian seasoning, salt, pepper and paprika.
4. Add in the pasta, vegetable broth and white kidney beans. Stir it all up. Make sure the pasta is under the broth. 
5. Press Cancel and close lid with vent in sealing position. Set to SOUP setting (high pressure) for 5 minutes.
6. When the instant pot beeps, let the pressure release naturally for 5 minutes. Then manually release the pressure.
7. Stir in the chopped spinach and let it sit for 5 minutes. 
8. Garnish with parmesan cheese (optional) and minestrone soup is ready to serve.