Instant pot minestrone soup recipe. This easy minestrone soup recipe is a delicious, healthy, and warming dish. It’s packed with veggies and only takes 30 minutes to cook.
What are the Benefits of Using an Electric Pressure Cooker?
Electric pressure cookers are great for many reasons. They are easy to use, convenient, and they save time by cooking food faster than conventional methods.
Electric pressure cookers also have a lot of benefits that make them an attractive option for consumers. From a health perspective, the pressure cooker can help cooks avoid overcooking or burning their food to a crisp. Electric pressure cookers also have some safety features that make them safer than traditional stovetops and ovens.
Electric pressure cookers are gaining in popularity because they offer so many benefits and convenience.
What is the best way to make minestrone soup?
The best way to make minestrone soup is by using an instant pot. It will give you the best flavor and texture for your soup.
Minestrone soup is a hearty, Italian-style vegetable soup that typically includes pasta, beans, and vegetables like zucchini, yellow squash, carrots, celery, and tomatoes.
The best way to make minestrone soup is by using an instant pot cooker because it will give you the best flavor and texture for your soup. Using a pot cooker will also ensure that the cooking time is shorter than if you were to cook it in boiling water or on the stovetop.
Instant Pot Minestrone Soup Recipe
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Ingredients
- 1 large yellow onion, peeled and chopped
- 2 large carrots, peeled and chopped
- 4 cups chopped vegetables (such as potatoes, cabbage, celery, etc)
- 3 garlic cloves, peeled and minced
- 1½ cups dried cannellini beans
- 28 oz (840 ml) can of diced low-sodium tomatoes
- 1 tablespoon dried rosemary
- 3 bay leaves
- 1 teaspoon salt
- dash of freshly ground black pepper
- 1/8 teaspoon red pepper flakes
- 8 cups vegetable stock
Instructions
In a 6-quart (6 L) instant pot, add onion, carrots, other vegetables you use, garlic, beans, tomatoes rosemary, bay leaves, salt, black pepper, red pepper flakes, and vegetable stock. Do not stir.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 30 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.
Stir the soup well before serving.
Ladle it into soup bowls. Serve hot.
