Instant Pot Minestrone Soup
User Reviews
4.9
90 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
6 servings
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Course
Main Course, Soup
Instant Pot Minestrone Soup
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So cozy, so hearty! Loaded with vegetables, beans, pasta + Parmesan rind for extra flavor. Vegetarian-friendly!
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Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 onion diced
- 2 carrots peeled and diced
- 2 ribs celery diced
- 1 ½ teaspoons dried basil
- 1 teaspoon dried oregano
- ½ teaspoon fennel seed
- 6 cups chicken stock
- 1 (28-ounce) can diced tomatoes
- 1 (16-ounce) can Kidney Beans drained and rinsed
- 1 zucchini chopped
- 1 (3-inch) Parmesan rind
- 1 bay leaf
- Kosher salt and freshly ground black pepper to taste
- ¾ cup ditalini pasta
- 1 bunch kale stems removed and leaves chopped
- 2 teaspoons red wine vinegar
- ¼ cup Shaved parmesan
Instructions
- Set a 6-qt Instant Pot® to the high saute 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; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Select high sauté setting. Bring to a boil; stir in pasta and cook, uncovered, until tender, about 8-11 minutes.
- Stir in kale until wilted, about 2 minutes.
- Stir in red wine vinegar; season with salt and pepper, to taste.
- Serve immediately, topped with Parmesan.
Genuine Reviews
User Reviews
Overall Rating
4.9
90 reviews
Excellent
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