Instant Pot Minestrone Recipes
INSTANT POT® MINESTRONE
Hearty, delicious, and simple, this minestrone made in your Instant Pot®i is an easy vegetarian weeknight meal.
Provided by FrackFamily5 CA->CT
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Add onion and garlic to the hot oil and cook until translucent, about 3 minutes. Add Italian dressing mix, oregano, basil, and celery seed. Saute until fragrant, about 2 minutes.
- Add tomatoes, carrots, and zucchini to the pot and stir to coat. Add broth, macaroni, beans, and corn. Stir to be sure macaroni is covered by the broth. Press cancel and select Soup setting; set timer for 15 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Stir in chopped spinach. Add Parmesan cheese to individual bowls to taste.
Nutrition Facts : Calories 338.3 calories, Carbohydrate 60.4 g, Cholesterol 0.7 mg, Fat 6.8 g, Fiber 9.6 g, Protein 13.2 g, SaturatedFat 1.1 g, Sodium 1345.4 mg, Sugar 13 g
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 RECIPE
Yield 8-10
Number Of Ingredients 16
Steps:
- Add ground hamburger into the instant pot and push the SAUTE button. Brown the hamburger for 2 minutes and then add in the chopped onion. Finish cooking the hamburger and onion together until the meat is cooked through. Drain the grease well.
- Add in zucchini, celery, potatoes, and carrots and stir into the meat mixture.
- Then add in the garlic and tomatoes with liquid. The instant pot is still on SAUTE, so you will need the liquid from the tomatoes.
- Next add in the Italian Seasoning, tomato juice, kidney beans, cannellini beans, and green beans. Stir together gently because the instant pot is getting full.
- Add in the pasta and 2 cups of beef broth. Then give the soup another gentle stir.
- Place the lid on the instant pot and place the valve to SEALING.
- Push CANCEL to end the saute cooking. Then push MANUAL or PRESSURE COOK. Set the cook time for 6 minutes.
- When cook time is done, let it set for about 10 minutes for a natural release. Then turn the valve to VENTING for the remainder of the pressure to release.
- When it is done venting, remove the lid and stir gently.
- Add 2 more cups of beef broth for the soup consistency you like.
- Add salt and pepper to taste.
Nutrition Facts : Servingsize 1 serving, Calories 2269 kcal, Fat 40 g, SaturatedFat 14 g, Cholesterol 95 mg, Sodium 10944 mg, Carbohydrate 376 g, Sugar 100 g, Protein 110 mg
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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- Turn the Instant Pot on and press the Sauté function key. Once hot, add the olive oil, onions, celery and carrots and season with a teaspoon of salt. Cook for 2-3 minutes, stirring a few times. Press Cancel to stop the Sautéing
- Add the rest of the ingredients and stir through. Pop the lid on, lock and make sure the top valve is pointing to Sealing. Set to Manual/Pressure Cook and adjust to 1 minute at HIGH pressure. The pressure will take about 15 minutes to build up as there is quite a lot of liquid. Please note, the soup starts cooking during the pressurization and we only need it to stay at HIGH pressure for that 1 minute.
- Once the timer is up, a new countdown will begin – the natural pressure release stage. Allow 8-10 minutes (max!) to release the pressure naturally and then point the top valve to Venting (or press it down on new models) to let off the rest of the pressure and steam. Don’t leave on natural pressure release for much longer or the pasta will get too soft.
- Open the lid and while the soup is still very hot, stir in the baby spinach. It will wilt into the soup within minutes. Stir in the fresh basil and add some cracked pepper, if you like. Taste for seasoning.
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