Instant Pot Minestrone

 

Fresh veggies, pasta, and beans are used to make this hearty and tasty quick pot minestrone soup. You're going to appreciate how simple it is to prepare this hearty vegetarian soup in the instant pot!!!

 

INGREDIENTS

2 tablespoons olive oil

1 medium yellow onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

2 cups water

1 (15.5-ounce) can cannelloni beans

1 (15.5-ounce) can red kidney beans

4 cups chopped kale

3 medium russet potatoes, peeled and cubed

2 medium carrots, peeled and diced

1 cup chopped green beans

2 tablespoons tomato paste

2 teaspoons salt

1 teaspoon dried oregano

1/2 teaspoon black pepper

1/2 cup small shell-shaped pasta

1/4 cup grated parmesan cheese (optional)

 

Set the instant pot to sauté mode. Pour in the oil and onion.

Cook, stirring periodically, until the vegetables are tender. Approximately 5 minutes.

Stir in the garlic one more. Cook for 30 seconds, or until aromatic.

Pour in the broth to deglaze the pan.

Water, beans, kale, potatoes, carrots, green beans, tomato spaghetti, salt, oregano, and black pepper are all good additions.

 

Close the lid and turn the pressure release valve to the sealing position.

Set the timer to 2 minutes and click the manual or pressure cook button.

Remove the lid and quickly relieve the pressure.

Allow for an 8-minute resting period after adding the pasta.

Serve with parmesan cheese on top.