INSTANT POT® MINESTRONE SOUP

Instant Pot® Minestrone Soup image

This isn't what I would call an authentic or traditional minestrone. It's simply my way of making a hearty minestrone that's amazingly healthy and quick! I prefer not to use salt or pepper in much of my cooking, to allow the flavors of the food to shine through.

Provided by thedailygourmet

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 12

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Ingredients

½ pound Italian turkey sausage links, casings removed
2 cups water
2 teaspoons chicken soup base (such as Better than Bouillon®)
1 (15 ounce) can cannellini beans, drained and rinsed
1 zucchini, sliced into half moons
1 medium yellow onion, diced
2 carrots, peeled and coarsely diced
2 cloves garlic, minced
1 bunch fresh spinach, chopped
½ teaspoon dried Italian herbs
¼ teaspoon dried rosemary
½ cup freshly grated Parmesan cheese

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add sausage and sauté, breaking it into pieces with a wooden spoon, until browned, about 5 minutes. Add water, chicken soup base, beans, zucchini, onion, carrots, and garlic. Stir once.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add spinach, Italian herbs, and rosemary; stir until spinach has wilted. Ladle minestrone into bowls and top with freshly grated Parmesan cheese.

Nutrition Facts : Calories 275.1 calories, Carbohydrate 26.2 g, Cholesterol 52.3 mg, Fat 9.7 g, Fiber 7.9 g, Protein 22.4 g, SaturatedFat 3.5 g, Sodium 1330.8 mg, Sugar 4.2 g