Instant Pot Minestrone Soup Recipe
- cook TIME 20 mins
- prep TIME 10 mins
- total TIME 30 mins
Ingredients (18)
- 4 oz unsalted dark red kidney beans rinsed and drained
- 4 oz fusilli pasta uncooked
- 2 oz onions chopped
- 2 oz kale roughly torn apart
- 2 oz celery cubed
- 2 oz zucchini green, diced
- 2 oz carrots finely diced
- 1 tbsp olive oil
- 1 tsp garlic minced
- 1 cup tomatoes peeled, deseeded, diced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 bay leaf
- 1/2 tbsp Italian seasoning
- 1 tsp paprika
- 2 cups unsalted chicken broth
- 2 tbsp parsley roughly chopped
- 0.5 oz grated Parmesan cheese
INSTRUCTIONS
Sweat the onions: Turn on your Instant Pot, set to the “Sauté” program, and wait for it to heat up. Add 1 tbsp olive oil, 2 oz onions, and 1 tsp garlic. Cook for 2 minutes or until translucent, stirring constantly.
Cook the tomatoes: Add 1 cup diced tomatoes to the pot. Cook for 2 minutes, stirring constantly to avoid burning.
Toast the spices: Add 1/4 tsp salt, 1/4 tsp black pepper, 1 bay leaf, 1/2 tbsp Italian seasoning, 1 tsp paprika, 2 oz celery, 2 oz zucchini, and 2 oz carrots to the pot. Stir for another 3 minutes.
Cook the soup: Add 4 oz dried fusilli pasta, 4 oz kidney beans, and 2 cup unsalted chicken broth. Stir gently to combine. Cover the lid and turn the steam valve to “Sealing Position”. Set your Instant Pot to the “Meat Stew” program for 10 minutes.
Add kale: After 10 minutes, carefully turn the valve to release steam before opening the lid. Add 2 oz kale and cook for 2 minutes on the “Sauté” setting.
Garnish and serve: Turn off your device. Ladle the soup into a bowl or deep dish. Sprinkle with 2 tbsp chopped parsley and 0.5 oz grated Parmesan cheese before serving.