INSTANT POT MINESTRONE SOUP
Instant Pot Minestrone Soup is the perfect hearty meal to warm you up. This homemade recipe tastes just like the Olive Garden version and is loaded with healthy vegetables and hearty beans.
Provided by Kelly
Categories Soup
Time 23m
Number Of Ingredients 21
Steps:
- Press the SAUTE button on your instant pot and allow to heat up for 2 minutes. Add olive oil and saute onions and garlic for about 3 minutes, or until fragrant. Add the carrots, celery, basil, oregano, thyme, tomatoes, tomato paste, bay leaf, vegetable broth, water and dry pasta.
- Press Cancel then close the lid. Press the MANUAL (older models) or PRESSURE COOK (newer models) button and set on HIGH for 2 minutes. Turn the valve to SEALING.
- After the soup has finished cooking for the 2 minutes and the instant pot beeps, do a quick release by turning the valve to VENTING to release the pressure.
- Once the pressure is released, open the lid and add zucchini, kidney beans and cannellinibeans. Press the SAUTE button and cook for another 5-6 minutes, or until the pasta and beans are tender and cooked. Stir in spinach (kale) and allow to sit until wilted (about 1 minute). Add more water as needed if you like a thinner soup.
- Season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.
- In a large heavy bottomed pot or dutch oven, heat olive oil over medium heat.
- Add onions, garlic, carrots and celery and saute for about 4 minutes, or until vegetables are slightly softened.
- Add basil, oregano, thyme and cook for an additional 1 minute. Add the tomatoes, tomato paste, bay leaf, vegetable broth, water, kidney beans and cannellini beans.
- Bring soup to a boil, then reduce heat and allow to simmer for 20-25 minutes.
- Stir in the dry pasta and zucchini and cook for another 10 minutes, or until pasta is tender and cooked. Stir in the spinach (kale) and allow to wilt (about 1-2 minutes). Add more water as needed if you like a thinner soup.
- Season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.
Nutrition Facts : ServingSize 1 serving, Calories 269 kcal, Carbohydrate 41 g, Protein 12 g, Fat 10 g, Fiber 10 g, Sugar 7 g
MINESTRONE SOUP
This hearty soup is chock-full of antioxidants and fiber from colorful veggies, beans, and dark leafy greens. From Time Inc's "Instant Pot Weekday Meals"
Provided by Time Inc.
Categories Soup
Yield 8 servings
Number Of Ingredients 17
Steps:
- Remove lid from a 6-quart Instant Pot. Press [Sauté]. Use [Adjust] to select "Normal" mode. When the word "Hot" appears, swirl in oil.
- Add onion. Cook, stirring frequently, 5 minutes or until onion is tender but not brown. Add parsley and garlic. Cook, stirring constantly for 30 seconds. Immediately add chicken broth and beans.
- Stir in tomato, celery, carrots, zucchini, elbow macaronis, basil, Italian seasoning, and crushed red pepper . Turn cooker off. Close and lock the lid of the Instant Pot.
- Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 6 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release. Press [Sauté]. Use [Adjust] to select "More" mode.
- Add kale, stirring frequently, 2 to 3 minutes or until soup just comes to a boil and kale wilts. Turn cooker off.
- Ladle soup into bowls; sprinkle with Parmesan cheese.
- Note: For ease in preparing kale, fold the leaves in half lengthwise. Cut out the ribs, and roll up several leaves together. Cut leaf roll in half lengthwise and then crosswise into 1-inch pieces. Rinse in 3 washings of cold water, draining between washings, and finish with a whirl in a salad spinner to remove sandy grit.
MINESTRONE
The Italians sure know how to make the ultimate vegetable soup. This one is easy on the waistline, but you'd never know it from how rich, comforting, and delicious it tastes.
Provided by Jeffrey Eisner
Categories Dinner
Yield 4-6 servings
Number Of Ingredients 20
Steps:
- Place the olive oil in the Instant Pot and hit Sauté and Adjust so it's on the More or High setting. After 3 minutes, once the oil is heated, add the onion, carrots, celery, and zucchini and cook for 5 minutes, stirring occasionally, until slightly softened. Add the garlic, mix well, and cook for another minute, until fragrant.
- Add the broth, crushed and diced tomatoes, kidney and cannellini beans, oregano, basil, thyme, pepper, and seasoned salt and stir.
- Stir in the pasta and frozen cut green beans, and top with the baby spinach but do not stir-just lay the spinach on top of the broth and veggies. It will seem like a lot and be close to the brim of the pot, but it cooks down to nothing.
- Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then
- Serve topped with grated Parmesan, if desired, and some warm, crusty bread.
INSTANT POT® MINESTRONE SOUP
This isn't what I would call an authentic or traditional minestrone. It's simply my way of making a hearty minestrone that's amazingly healthy and quick! I prefer not to use salt or pepper in much of my cooking, to allow the flavors of the food to shine through.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add sausage and sauté, breaking it into pieces with a wooden spoon, until browned, about 5 minutes. Add water, chicken soup base, beans, zucchini, onion, carrots, and garlic. Stir once.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add spinach, Italian herbs, and rosemary; stir until spinach has wilted. Ladle minestrone into bowls and top with freshly grated Parmesan cheese.
Nutrition Facts : Calories 275.1 calories, Carbohydrate 26.2 g, Cholesterol 52.3 mg, Fat 9.7 g, Fiber 7.9 g, Protein 22.4 g, SaturatedFat 3.5 g, Sodium 1330.8 mg, Sugar 4.2 g
HEARTY MINESTRONE SOUP (INSTANT POT®)
So I feel like I am using my Instant Pot® at least 4 times a week. I have been having a great time experimenting and am amazed at the way the flavors are locked in and how quickly the meals are finished... not to say the super easy clean up. The main insert can go in the dishwasher and I hand-clean the top with very sudsy water.
Provided by FestivelySouthern
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h25m
Yield 8
Number Of Ingredients 18
Steps:
- Heat oil in a multi-functional pressure cooker (such as Instant Pot®) on Saute mode. Add beef and onion; cook until beef is no longer pink on the outside, about 4 minutes. Add celery, green beans, carrot, garlic, oregano, dried basil, and pepper. Stir to combine.
- Pour broth, diced tomatoes, and crushed tomatoes into the pot with the beef. Stir well. Select Soup setting; close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in kidney beans and pasta. Turn on Slow Cook mode and cook until pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle soup into bowls and top with Parmesan cheese and fresh basil.
Nutrition Facts : Calories 369.3 calories, Carbohydrate 32.1 g, Cholesterol 56.7 mg, Fat 16.8 g, Fiber 8.1 g, Protein 23.4 g, SaturatedFat 5.6 g, Sodium 1214.6 mg, Sugar 4.9 g
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