Instant Pot Minestrone Soup

Certainly! Here’s a basic recipe for Instant Pot Minestrone Soup:

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 cup green beans, cut into 1-inch pieces
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1 can (14 ounces) diced tomatoes
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1/2 cup small pasta (like ditalini or elbow macaroni)
• 4 cups vegetable broth
• 2 cups water
• 2 cups chopped kale or spinach
• Grated Parmesan cheese for serving (optional)

Instructions:

1. Set the Instant Pot to “Saute” mode and heat the olive oil. Add the diced onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
2. Add the minced garlic, zucchini, green beans, dried oregano, dried basil, dried thyme, salt, and pepper. Stir and sauté for another 2 minutes.
3. Add the diced tomatoes, cannellini beans, pasta, vegetable broth, and water to the Instant Pot. Stir to combine.
4. Close the Instant Pot lid, set the valve to “Sealing,” and pressure cook on high for 5 minutes.
5. Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then manually release any remaining pressure.
6. Open the Instant Pot and stir in the chopped kale or spinach. Let it sit for a few minutes until the greens are wilted.
7. Taste and adjust the seasoning if necessary. Serve hot, optionally topped with grated Parmesan cheese.

Enjoy your Instant Pot Minestrone Soup! Feel free to customize the recipe by adding other vegetables or adjusting the seasonings according to your taste.