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Instant Pot Minestrone Soup
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Brief Description
Instant Pot minestrone soup.
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Main Ingredient
broth
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Category: Soups
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Cuisine: Italian
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Prep Time: 15 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
Good. Cooking instructions were right on; 5 minutes once up to pressure. Not sure about fennel seed and jar pesto. Use this cooking method as a guide for other minestrone recipes we know we like a lot. Love the kale and parmesan rind. Could have more beans and maybe tomato paste. For another recipe with pasta, add along with greens and allow to cook until tender, up to 20 minutes.
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Posted By: KathyD
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Posted On: Nov 17, 2021
Number of Servings:
Ingredients:
- 2 tablespoons - olive oil
- 3 cloves - garlic minced
- 1 - onion diced
- 2 - carrots peeled and diced
- 2 stalks - celery diced
- 1 1/2 teaspoons - dried basil
- 1 teaspoons - dried oregano
- 1/2 teaspoons - fennel seed
- 6 cups - low-sodium chicken broth
- 1 cans - 28 oz. diced tomatoes
- 1 cans - 16 oz. kidney beans drained and rinsed
- 1 - zucchini chopped
- 1 - parmesan rind (3 inch)
- 1 - bay leaf
- 1 bunches - kale stems removed, leaves chopped
- 2 teaspoons - red wine vinegar
- - kosher salt and freshly ground black pepper to taste
- 1/3 cups - freshly grated Parmesan
- 2 tablespoons - chopped fresh parsley leaves
Directions:
Set a 6-qt Instant Pot® to the high sauté setting. Add olive oil, garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 2-3 minutes. Stir in basil, oregano and fennel seed until fragrant, about 1 minute.
Stir in chicken stock, diced tomatoes, kidney beans, zucchini, Parmesan rind and bay leaf.
Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Stir in kale until wilted, about 2 minutes. Stir in red wine vinegar; season with salt and pepper, to taste.
Serve immediately, garnished with Parmesan and parsley, if desired.
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