Easy and healthy Instant Pot® Minestrone (vegan, vegetarian) – www.instantlydelicious.com – Instantly Delicious

Easy and healthy Instant Pot® Minestrone (vegan, vegetarian) - www.instantlydelicious.com

Two years ago today, I shared this blog with the world.  It has been really fun being a part of this whole Instant Pot® craze, creating delicious recipes, and sharing them with my readers.  To honor this anniversary, I could have come up with something flashier, but instead, I am sharing a recipe that speaks to me and my family – minestrone.  For whatever reason, this is a no-complaint dinner.  It’s comforting, humble, and budget-friendly.  We love it and think you will too.  It is so versatile – make it vegan by omitting the Parmesan cheese. Use chicken or vegetable stock, in place of water.  Use whatever beans you have in the cabinet.  Add extra vegetables.  I usually serve this with warm, crusty bread.
Instant Pot® Minestrone
Serves 8


Ingredients:
1 tablespoon olive oil
1 large onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 clove garlic, minced
1-15 oz. can kidney beans
1-15 oz. can great northern beans
1- 28 oz. can crushed tomatoes
1- 15 oz. can diced tomatoes with juice
48 oz. water or stock
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
8 oz. dried pasta, small (orzo, ditalini, elbow macaroni, etc)
Parmesan, to taste (optional)

Directions:

1. Set Instant Pot® to saute, and heat olive oil until shimmering.  Add the onion, carrots, and celery and saute until the vegetables begin to soften, about 5 minutes.  Add minced garlic, and cook for an additional minute.

2. Add beans, tomatoes, water, salt, pepper, oregano, basil, bay leaf, and pasta.  Stir to combine. Set the Instant Pot® to manual high-pressure for  5 minutes.  Lock the lid, making sure the valve is in the sealing position.  When finished, do a quick pressure release, by moving the valve to venting.  Serve immediately, with Parmesan cheese, to taste (optional).

Enjoy, 
Julie

 




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