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Instant Pot Minestrone Soup: A Comforting Classic at Your Fingertips

Minestrone soup, with its hearty vegetables and nourishing broth, is a beloved dish that warms both the body and soul. The beauty of this traditional Italian recipe lies in its versatility, allowing for a creative mix of seasonal vegetables, beans, and pasta. By utilising an Instant Pot, you can create a rich and flavourful minestrone soup in a fraction of the time it would normally take on the hob, making it an ideal meal for busy families or those looking for a quick yet wholesome dinner.

Ingredients

To make a delightful Instant Pot minestrone soup, gather the following ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery sticks, diced
• 1 courgette, diced
• 1 red bell pepper, diced
• 1 can (400g) chopped tomatoes
• 1 can (400g) cannellini beans, drained and rinsed
• 1 litre vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 100g small pasta (like ditalini or orzo)
• Fresh spinach or kale, a handful
• Grated Parmesan cheese, for serving (optional)

Instructions

1. Sauté the Vegetables: Begin by pressing the ‘Sauté’ function on your Instant Pot. Add the olive oil, followed by the diced onion. Sauté for about 3-4 minutes until the onion is translucent. Next, add the minced garlic and cook for an additional minute, being cautious not to burn it. Then, introduce the carrots, celery, courgette, and red bell pepper, stirring occasionally until they soften slightly, about 5 minutes.

2. Add the Remaining Ingredients: Once the vegetables are tender, add the chopped tomatoes, cannellini beans, vegetable broth, oregano, basil, salt, and pepper. Stir until well combined.

3. Pressure Cook: Secure the lid on the Instant Pot, ensuring the valve is set to the sealing position. Select the ‘Manual’ or ‘Pressure Cook’ setting, adjust the timer to 5 minutes, and let the Instant Pot work its magic.

4. Pasta Addition: After the cooking time is complete, quickly release the pressure by carefully turning the valve to ‘venting’. Once the pressure has fully released and the pin drops, remove the lid. Stir in the small pasta and secure the lid once again. Select the ‘Sauté’ function for about 4-5 minutes, or until the pasta is al dente.

5. Finish with Greens: Just before serving, stir in the fresh spinach or kale, allowing it to wilt in the residual heat of the soup.

6. Serve and Enjoy: Ladle the minestrone soup into bowls, and if desired, top with a sprinkle of grated Parmesan cheese for an added depth of flavour.

Variations and Tips

• Vegetable Variations: Feel free to swap out vegetables based on what you have on hand. Seasonal produce such as green beans, peas, or squash work particularly well.
• Protein Boost: For a heartier meal, consider adding diced pancetta or cooked diced chicken while sautéing the vegetables.
• Vegan Option: Simply omit the Parmesan cheese and ensure your vegetable broth is vegan-friendly.

Conclusion

This Instant Pot minestrone soup encapsulates the essence of comfort food, providing a nutritious and satisfying meal with minimal effort. With each spoonful, you’re not just enjoying a delicious dish but also embracing the warmth and simplicity of home cooking. So, whether it’s a chilly evening or you’re simply in the mood for something wholesome, this minestrone soup recipe is sure to become a staple in your culinary repertoire. Enjoy!

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