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
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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