Instant Pot Buckwheat Minestra

Name: Instant Pot Buckwheat Minestra
Total time: 45 min
Yield: 8 Servings
Ingredients: 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; ½ cup raw buckwheat groats; ½ cup red lentils; 🥔 3 ½ small (3 ounce) potatoes, diced; 1 medium zucchini, cubed; 📦 ½ (12 ounce) package green beans, trimmed and cut into bite-sized pieces; 5 cups low-sodium vegetable broth; ¼ cup prepared hummus; 1 tablespoon sambal oelek (chile paste); 🧂 1 pinch salt and ground black pepper to taste; 4 tablespoons nutritional yeast

Cost $10, save $15

Source: Recommended by CookPal

45 Min
8 Servings
$10

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
- ¼ cup prepared hummus
- 1 tablespoon sambal oelek (chile paste)
- 🧂 1 pinch salt and ground black pepper to taste
- 4 tablespoons nutritional yeast

STEPS

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.

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.

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

9
Protein
36
Carbs
5
Fats

💡 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.