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Instant Pot Hearty Minestrone Soup

Instant Pot Hearty Minestrone Soup

Cost $15, save $10

Source: Recommended by CookPal

  • 60 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Base Ingredients

    • 2 tablespoons extra-virgin olive oil
    • 1 pound beef stew meat
    • 🧅 1 large onion, diced
    • ⅓ pound green beans, trimmed and cut into 1/2-inch pieces
    • 2 stalks celery, diced
    • 🥕 1 large carrot, diced
    • 🧄 4 cloves garlic, minced

  • Seasoning and Herbs

    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 🧂 1 pinch ground black pepper, or to taste
    • 🧂 1 pinch kosher salt, or to taste

  • Liquids and Sauce Base

    • 6 cups chicken bone broth
    • 🍅 1 (28 ounce) can no-salt-added diced tomatoes
    • 🍅 1 (14 ounce) can crushed tomatoes

  • Additional Ingredients

    • 1 (15 ounce) can red kidney beans, drained and rinsed
    • 1 cup gluten-free ditalini pasta
    • 🧀 ⅓ cup finely grated Parmesan cheese
    • 2 tablespoons chopped fresh basil

STEPS

1

Heat oil in a multi-functional pressure cooker (such as Instant Pot) on Sauté mode. Add beef and onion; cook until beef is no longer pink on the outside, about 4 minutes. Add green beans, celery, carrot, garlic, oregano, dried basil, and black pepper; stir to combine.

2

Add broth, diced tomatoes, and crushed tomatoes to the Pot; stir to combine. Select Soup setting; close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.

3

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in kidney beans and pasta. Turn on Slow Cook mode; cook according manufacturer's instructions until vegetables and pasta are tender, about 10 minutes. Season with salt.

4

Ladle soup into bowls; top with Parmesan cheese and fresh basil.

NUTRIENTS

Per 1 serving

🔥

369

Calories

  • 23
    Protein
  • 32
    Carbs
  • 17
    Fats

💡 If you prefer a vegetarian version, omit the beef and use vegetable broth.For a creamier texture, blend a small portion of the soup before adding the pasta.Store leftovers in an airtight container for up to 5 days or freeze for longer storage.Make sure to stir well during the slow cook mode to avoid pasta clumping.