Instant Pot Minestrone Soup

Name: Instant Pot Minestrone Soup
Cuisine: European, Italian, Mediterranean
Ingredients: 2 tablespoons (30ml) olive oil or unsalted butter; 1 (180g - 220g) medium onion (, diced); 3 cloves (12g) garlic (, minced); 3 (0.7g) bay leaves; 1 teaspoon (0.8g) dried oregano; ½ teaspoon (0.6g) dried basil; 3 ribs (220g) celery (, chopped); 3 (220g) carrots (, peeled and chopped); 2 (240g) Italian squash ((optional), chopped); 5 cups (1.25L) unsalted vegetable stock or unsalted chicken stock; 1 teaspoon (8g) fine salt; 1 cup (80g) Farfalle or other pasta; 1 can (540ml or 19oz) red kidney beans (, drained and rinsed); 1½ pounds (680g) russet or Yukon gold potatoes, chopped into cubes; 1 can (796g) crushed fire-roasted tomatoes; 2 - 3 cups (80g - 120g) spinach or kale ((optional)); Freshly grated parmesan cheese; Fresh basil

6 steps

Step-by-Step Guide on how to make Instant Pot Minestrone Soup! Easy to make minestrone soup with healthy pantry ingredients. Wholesome Italian vegetable soup that's filling, refreshing, and budget-friendly.

Updated at: Thu, 17 Aug 2023 08:06:11 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories365.2 kcal (18%)

Total Fat6.4 g (9%)

Carbs66.1 g (25%)

Sugars19.3 g (21%)

Protein12.3 g (25%)

Sodium1181 mg (59%)

Fiber11.8 g (42%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

30mlolive oil

or unsalted butter

1 x 180gonion

medium, diced

12ggarlic

minced

3 x 0.7gbay leaves

0.8gdried oregano

0.6gdried basil

220gcelery

chopped

3 x 220gcarrots

peeled and chopped

2 x 240gItalian squash

optional, chopped

5 cupsunsalted vegetable stock

or unsalted chicken stock

8gfine salt

1 cupFarfalle pasta

or other

1 x 540mlred kidney beans

can, drained and rinsed

680grusset potatoes

or Yukon gold, chopped into cubes

1 x 796gcrushed fire-roasted tomatoes

80gspinach

Instructions

Step 1

Saute Onions in Instant Pot: Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until it says "HOT" on the screen (takes roughly 8 minutes). Add 2 tbsp olive oil in Instant Pot. Ensure the whole bottom is covered with oil. Saute diced onion in Instant Pot for 2.5 to 3 minutes.

Step 2

Saute Garlic, Herbs & Veggies in Instant Pot: Add minced garlic, 3 bay leaves, 1 tsp dried oregano, ½ tsp dried basil in Instant Pot, then saute for 30 seconds. Add in chopped celery, carrots, and Italian squash, then saute for 3 minutes.

Step 3

Deglaze Instant Pot: Add 1 cup (250ml) unsalted chicken stock in Instant Pot. Deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.

Step 4

Pressure Cook Minestrone Soup: Add 1 tsp fine salt and 4 cups (1L) unsalted chicken stock in Instant Pot. Give it a quick mix. Add in 1 cup (80g) Farfalle, drained beans, and drained potato cubes. Layer the crushed fire-roasted tomatoes on top of all the ingredients. Do not mix. With Venting Knob in Venting Position. Close the lid. Turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 1 minute, then Natural Release for 10 minutes. Carefully & gradually release the remaining pressure by turning Venting Knob to Venting Position. When the Floating Valve drops, open the lid carefully.

Step 5

Add Spinach/Kale and Season (Optional): Bring the soup to a simmer with "Saute" function. Cook spinach or kale in Instant Pot. Kale: cook for roughly 3 to 4 minutes. Spinach: cook for roughly 1 to 2 minutes. Taste the minestrone soup, then season with salt if necessary. For Reference: We added 3 large pinches of salt to season our soup. Amy + Jacky's Tip! If your tomatoes are particularly acidic, you can add a bit of sugar to balance the flavors.

Step 6

Garnish & Serve: Place your minestrone soup in a serving bowl. Then, garnish with freshly grated Parmesan cheese and basil leaves. Enjoy~

View on pressurecookrecipes.com

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