Instant Pot Minestrone Soup

by

Srividhya Gopalakrishnan

POSTED Fri, December 13, 2019

Serves

8

Total Time

540 MINS

Calories

165

Classic minestrone is a long-time favorite. My version doesn’t use canned beans or deviate much from traditional recipes, except in the reduced cooking time—thanks to the Instant Pot®. Loaded with beans, fresh ...

recipe-image

    INGREDIENTS


  • Shallot icon
    Shallot

    3 (about 126 g)finely chopped

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)finely chopped

  • Zucchini icon
    Zucchini

    1 (about 195 g)diced

  • Carrot icon
    Carrot

    1 (about 50 g)diced

  • Button mushroom icon
    Button mushroom

    5 (about 150 g)quartered

  • Dried kidney beans icon
    Dried kidney beans

    1 cup (about 184 g)

  • Dried navy beans icon
    Dried navy beans

    ½ cup (about 96 g)

  • Water icon
    Water

    3 cups (about 720 g)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    1 tablespoon (about 13.65 g)

  • Celery stalk icon
    Celery stalk

    2 (about 90 g)diced

  • Kosher salt icon
    Kosher salt

    2 teaspoons (about 5.7 g)

  • Fresh basil icon
    Fresh basil

    1 teaspoon (about 0.9 g)

  • Dried basil icon
    Dried basil

    1 teaspoon (about 1.85 g)

  • Dried oregano icon
    Dried oregano

    1 teaspoon (about 0.7 g)

  • Black pepper icon
    Black pepper

    as needed

  • Vegetable broth icon
    Vegetable broth

    1 cup (about 220.99 g)

  • Pasta shells icon
    Pasta shells

    1 cup (about 240 g)

    METHOD


  • 1. Add dried kidney beans and dried navy beans to a clean large mixing bowl
  • 2. Cover with 2-3" of cold water
  • 3. Soak - approx 8 hr
  • 4. Drain
  • 5. Rinse
  • 6. Add water to the inner pot
  • 7. Transfer beans to inner pot
  • 8. Close and lock the lid and turn the steam release handle to Sealing
  • 9. Pressure cook - Manual, High, 8 min
  • 10. Natural release - 5 min
  • 11. Release pressure - Quick venting
  • 12. Drain beans into colander and reserve 1 cup of liquid
  • 13. Rinse and dry the inner pot
  • 14. Add extra virgin olive oil to the inner pot
  • 15. Pre-heat until hot - Sauté, Normal
  • 16. Then add shallot and garlic clove to the inner pot
  • 17. Sauté while stirring occasionally - approx 2 min
  • 18. Add zucchini, celery stalk, carrot and button mushroom to the inner pot
  • 19. Sauté while stirring occasionally - approx 1 min
  • 20. Add kosher salt, fresh basil, dried basil, dried oregano and black pepper to the inner pot
  • 21. Stir until just combined
  • 22. Add the reserved liquid
  • 23. Add vegetable broth to the inner pot
  • 24. Transfer beans to inner pot
  • 25. Close and lock the lid and turn the steam release handle to Sealing
  • 26. Pressure cook - Soup, High, 20 min
  • 27. Natural release
  • 28. Add pasta shells and water to the inner pot
  • 29. Close and lock the lid and turn the steam release handle to Sealing
  • 30. Pressure cook - Manual, High, 5 min
  • 31. Release pressure - Quick venting
  • 32. Then stir fresh basil into the inner pot
  • 33. Serve hot

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