Instant Pot Minestrone Soup
Servings: 6 people
Equipment
Ingredients
- 1 tbsp olive oil
- 1 med onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, chopped small
- 1 cup celery, thinly sliced and chopped
- 1 tsp dried oregano
- 1/4 tsp fennel seeds
- salt and pepper, to taste
- 1 tbsp tomato paste
- 32 oz vegetable broth
- 28 oz fire roasted diced tomatoes
- 1 can 15oz kidney beans
- 1 cup gluten-free pasta noodles
- 1 cup green beans, chopped
- 1 bay leaf
- fresh parsley
- lemon juice
Instructions
- Turn instant pot on sauté mode and add in oil. When hot add the onion, garlic, carrots and celery. Sauté until vegetables have softened (about 8-10 minutes)
- Season veggies with salt, pepper, oregano and fennel seeds. Add tomato paste and stir well to combine.
- Next add the broth, tomato sauce, kidney beans, gluten-free pasta noodles, green beans and bay leaf. Give it a good stir.
- Cancel sauté mode. Cover the pot lock valve. Cook on high pressure for 5 minutes followed by QPR (quick pressure release).
- Open the pot and remove bay leaf. Add fresh parsley and a squeze of fresh lemon juice. Stir well and serve.
