Instant Pot Hearty Minestrone Soup
Description
Make use of this hearty minestrone soup Instant Pot recipe to whip up a delicious dinner full of beef stew meat, lots of veggies, and gluten-free pasta.
Ingredients
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2 tablespoons extra-virgin olive oil
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1 pound beef stew meat
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1 large onion, diced
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1/3 pound green beans, trimmed and cut into 1/2-inch pieces
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2 stalks celery, diced
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1 large carrot, diced
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4 cloves garlic, minced
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1 pinch ground black pepper to taste
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6 cups chicken bone broth (such as Kettle and Fire)
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1 (28 ounce) can no-salt-added diced tomatoes
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1 (14 ounce) can crushed tomatoes
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1 (15 ounce) can red kidney beans, drained and rinsed
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1 cup gluten-free ditalini pasta
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1 pinch kosher salt to taste
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1/3 cup finely grated Parmesan cheese
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2 tablespoons chopped fresh basil
Directions
1
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.
2
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.
3
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.