Instant Pot Hearty Minestrone Soup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound beef stew meat
- 1 large onion, diced
- ⅓ pound green beans, trimmed and cut into -inch pieces
- 2 stalks celery, diced
- 1 large carrot, diced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 pinch ground black pepper, or to taste
- 6 cups chicken bone broth
- 1 (28 ounce) can no-salt-added diced tomatoes
- 1 (14 ounce) can crushed tomatoes
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 1 cup gluten-free ditalini pasta
- 1 pinch kosher salt, or to taste
- ⅓ cup finely grated Parmesan cheese
- 2 tablespoons chopped fresh basil
Shop ingredients
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Instructions
- Heat oil in a multi-functional pressure cooker (such as Instant Pot) on Sauté mode. Add beef and onion; cook until beef is no longer pink on the outside, about 4 minutes. Add green beans, celery, carrot, garlic, oregano, dried basil, and black pepper to the Pot; stir to combine.
- Add broth, diced tomatoes, and crushed tomatoes to the Pot; stir to combine. Select Soup setting; close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 35 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. Stir in kidney beans and pasta. Turn on Slow Cook mode; cook according manufacturer's instructions until vegetables and pasta are tender, about 10 minutes. Season with salt. Top servings with Parmesan cheese and fresh basil.
Source
Original recipe: View Original