INSTANT POT MINESTRONE SOUP RECIPE

Instant Pot Minestrone Soup Recipe image

Yield 8-10

Number Of Ingredients 16

Previous Next

Ingredients

1 pound hamburger
1 onion (diced)
1 zucchini (diced)
2 stalks celery (sliced)
3 Russet potatoes (peeled and cubed)
2 cups sliced carrots
1 teaspoon minced garlic
1 (14.5 ounce) can diced tomatoes (do not drain)
1 Tablespoon Italian Seasoning
3 cups tomato juice
1 (15 ounce) can Dark Red Kidney Beans (drained and rinsed)
1 (15.5 ounce) can Cannellini Beans (drained and rinsed)
1 (14.5 ounce) can cut green beans (drained)
1 cup Ditalini pasta
4 cups beef broth (divided)
Salt and Pepper, to taste

Steps:

Add ground hamburger into the instant pot and push the SAUTE button. Brown the hamburger for 2 minutes and then add in the chopped onion. Finish cooking the hamburger and onion together until the meat is cooked through. Drain the grease well.
Add in zucchini, celery, potatoes, and carrots and stir into the meat mixture.
Then add in the garlic and tomatoes with liquid. The instant pot is still on SAUTE, so you will need the liquid from the tomatoes.
Next add in the Italian Seasoning, tomato juice, kidney beans, cannellini beans, and green beans. Stir together gently because the instant pot is getting full.
Add in the pasta and 2 cups of beef broth. Then give the soup another gentle stir.
Place the lid on the instant pot and place the valve to SEALING.
Push CANCEL to end the saute cooking. Then push MANUAL or PRESSURE COOK. Set the cook time for 6 minutes.
When cook time is done, let it set for about 10 minutes for a natural release. Then turn the valve to VENTING for the remainder of the pressure to release.
When it is done venting, remove the lid and stir gently.
Add 2 more cups of beef broth for the soup consistency you like.
Add salt and pepper to taste.

Nutrition Facts : Servingsize 1 serving, Calories 2269 kcal, Fat 40 g, SaturatedFat 14 g, Cholesterol 95 mg, Sodium 10944 mg, Carbohydrate 376 g, Sugar 100 g, Protein 110 mg