Instant Pot Minestrone
Packed full of vegetables in a bright tomato broth, minestrone is a chilly-weather favorite and gets even easier to make when using the Instant Pot.
- Serves: 10 persons
- 1tablespoon olive oil
- 4carrots (peeled and diced)
- 4celery stalks (diced)
- ½onion (diced)
- 3cloves garlic (minced)
- ½head green cabbage (thinly sliced)
- ½cup prepared pesto
- 1cup crushed tomatoes
- 3cups vegetable broth (or chicken)
- 1cup small shell pasta
- 2bay leaves
- 1teaspoon salt
- 1teaspoon ground black pepper
- 1(14-ounce) can cannellini beans
- 1tablespoon parsley (chopped)
- ½cup spinach (chopped)
Step 1Gather the olive oil, garlic, onion, and vegetables.
Step 2Add the olive oil to the Instant Pot insert. Set the pot to sauté and heat the oil. Add the carrots, celery, onion, and garlic. Sauté until the vegetables are fragrant and translucent, about 5 minutes.
Step 3Gather the rest of the ingredients.
Step 4Add the green cabbage, followed by the pesto, crushed tomatoes, vegetable broth, pasta, bay leaves, and salt and pepper. Set to the soup or broth setting for 3 minutes. Close the lid and make sure to adjust the gauge towards sealing.
Step 5After the timer goes off, release the steam immediately. Add in the cannellini beans, parsley, and spinach. Set to sauté and heat until the beans and spinach are heated through. Taste and add additional salt and pepper if needed.
Step 6Remove the bay leaves and serve it immediately.