So I feel like I am using my Instant Pot at least 4 times a week. My current favorite is minestrone soup Instant Pot. I have been having a great time experimenting and am amazed at the way the flavors are locked in and how quickly it's finished!
Ingredients
- extra-virgin olive oil: 2 Tbsp
- beef stew meat: 1 pound
- onion: 1 piece (diced)
- stalks celery: 2 piece (diced)
- green beans, trimmed and: 0.33333 pound (cut into 1/2 inch pieces)
- carrot: 1 piece (diced)
- garlic: 4 clove (minced)
- oregano: 1 tsp (dried)
- basil: 1 tsp (dried)
- pinch ground black pepper: 1 piece (to taste)
- chicken bone broth: 6 cups
- no-salt-added diced tomatoes: 1 can (28 ounce can)
- tomatoes: 1 can (14 ounce can, crushed)
- red kidney beans: 1 can (15 ounce can, drained and rinsed)
- gluten-free ditalini pasta: 1 cup
- pinch kosher salt: 1 piece (to taste)
- finely grated Parmesan cheese: 0.33333 cup
- fresh basil: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
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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 celery, green beans, carrot, garlic, oregano, dried basil, and pepper. Stir to combine.
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Pour broth, diced tomatoes, and crushed tomatoes into the pot with beef. Stir well. 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.
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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 and cook until pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle soup into bowls and top with Parmesan cheese and fresh basil.
