Instant Pot Minestrone

Prep

15 min

Pressure

4 min

Release

5 min natural

Amounts are written for a 6-quart cooker. Total time includes estimated pressurization and release.

Ingredients

• 1 tbsp olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 zucchini, diced
• 2 cloves garlic, minced
• 1 14 oz can diced tomatoes
• 5 cups vegetable broth
• 1 15 oz can kidney beans, drained and rinsed
• 1 cup green beans, cut in short pieces
• ¾ cup small pasta, like ditalini
• ¼ cup grated parmesan, for serving
• salt to taste

Instructions

1. Heat the oil on Sauté and add the onion, carrots, and celery. Cook until they start to soften, about 4 minutes.
2. Stir in the zucchini and garlic and cook 1 minute more.
3. Add the diced tomatoes, broth, kidney beans, and green beans. Stir it all together.
4. Lock the lid and pressure cook for 4 minutes. Let the pressure drop naturally for 5 minutes, then vent the rest. Open the lid once the float valve drops.
5. Switch to Sauté and stir in the pasta. Simmer for about 6 minutes, until the pasta is tender.
6. Add salt until it tastes right and serve with the parmesan at the table.