Step 1

Saute Onions in Instant Pot: Press 'Saute' button to 'Sauté More' function to heat up Instant Pot. Wait until it says 'HOT' on the screen (takes roughly 8 minutes). Add 2 tbsp olive oil in Instant Pot. Ensure the whole bottom is covered with oil. Saute diced onion in Instant Pot for 2.5 to 3 minutes.

Step 2

Saute Garlic, Herbs & Veggies in Instant Pot: Add minced garlic, 3 bay leaves, 1 tsp dried oregano, ½ tsp dried basil in Instant Pot, then saute for 30 seconds. Add in chopped celery, carrots, and Italian squash, then saute for 3 minutes.

Step 3

Deglaze Instant Pot: Add 1 cup (250ml) unsalted chicken stock in Instant Pot. Deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.

Step 4

Pressure Cook Minestrone Soup: Add 1 tsp fine salt and 4 cups (1L) unsalted chicken stock in Instant Pot. Give it a quick mix. Add in 1 cup (80g) Farfalle, drained beans, and drained potato cubes. Layer the crushed fire-roasted tomatoes on top of all the ingredients. Do not mix. With Venting Knob in Venting Position. Close the lid. Turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 1 minute, then Natural Release for 10 minutes. Carefully & gradually release the remaining pressure by turning Venting Knob to Venting Position. When the Floating Valve drops, open the lid carefully.

Step 5

Add Spinach/Kale and Season (Optional): Bring the soup to a simmer with 'Saute' function. Cook spinach or kale in Instant Pot. Kale: cook for roughly 3 to 4 minutes. Spinach: cook for roughly 1 to 2 minutes. Taste the minestrone soup, then season with salt if necessary. For Reference: We added 3 large pinches of salt to season our soup. Amy + Jacky's Tip! If your tomatoes are particularly acidic, you can add a bit of sugar to balance the flavors.

Step 6

Garnish & Serve: Place your minestrone soup in a serving bowl. Then, garnish with freshly grated Parmesan cheese and basil leaves. Enjoy~