CookPal AI
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Instant Pot Buckwheat Minestra

Cost $10, save $15

Source: Recommended by CookPal

  • 45 Min
  • 8 Servings
  • $10

INGREDIENTS

  • Base

    • 2 tablespoons extra-virgin olive oil
    • 🥕 4 carrots, diced
    • 🧅 1 medium onion, diced
    • ½ red bell pepper, diced
    • 1 celery stalk, diced
    • 🌿 ½ bunch flat-leaf parsley, chopped
    • 🧄 1 large clove garlic, minced

  • Grains & Legumes

    • ½ cup raw buckwheat groats
    • ½ cup red lentils

  • Vegetables

    • 🥔 3 ½ small (3 ounce) potatoes, diced
    • 1 medium zucchini, cubed
    • 📦 ½ (12 ounce) package green beans, trimmed and cut into bite-sized pieces

  • Seasoning & Additions

    • 5 cups low-sodium vegetable broth
    • ÂĽ cup prepared hummus
    • 1 tablespoon sambal oelek (chile paste)
    • 🧂 1 pinch salt and ground black pepper to taste
    • 4 tablespoons nutritional yeast

STEPS

1

Turn on a multi-functional pressure cooker and select Saute function. Add olive oil. Cook and stir carrots, onion, bell pepper, celery, parsley, and garlic until vegetables are fragrant and onion is translucent.

2

Add buckwheat and lentils; mix to coat with the oil and vegetables. Add potatoes, zucchini, and green beans. Pour in broth; stir to mix. Close and lock the lid. Select high pressure setting for 10 minutes. Allow pressure to build.

3

Release pressure naturally according to manufacturer’s instructions. Stir in hummus and sambal oelek. Season with salt and pepper. Serve warm with nutritional yeast sprinkled on top.

NUTRIENTS

Per 1 serving

🔥

215

Calories

  • 9g
    Protein
  • 36g
    Carbs
  • 5g
    Fats

đź’ˇ Tips

For a deeper flavor, sauté the vegetables slightly longer to caramelize.This soup freezes well. Store in an airtight container for up to 3 months.You can substitute zucchini with butternut squash or pumpkin for a seasonal twist.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.