Instant Pot Minestrone Soup

Name: Instant Pot Minestrone Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons olive oil; 3 cloves garlic (minced); 1 onion (diced); 2 carrots (peeled and diced); 2 stalks celery (diced); 1 1/2 teaspoons dried basil; 1 teaspoon dried oregano; 1/2 teaspoon fennel seed; 6 cups low sodium chicken broth; 1 28-ounce can diced tomatoes; 1 16-ounce can kidney beans, drained and rinsed; 1 zucchini (chopped); 1 3-inch Parmesan rind; 1 bay leaf; 1 bunch kale (stems removed and leaves chopped); 2 teaspoons red wine vinegar; Kosher salt and freshly ground black pepper (to taste); 1/3 cup freshly grated Parmesan; 2 tablespoons chopped fresh parsley leaves

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 6

Instructions

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Step 1

Set a 6-qt Instant Pot® to the high saute setting. Add olive oil, garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 2-3 minutes. Stir in basil, oregano and fennel seed until fragrant, about 1 minute.

Step 2

Stir in chicken stock, diced tomatoes, kidney beans, zucchini, Parmesan rind and bay leaf. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Step 3

Stir in kale until wilted, about 2 minutes. Stir in red wine vinegar; season with salt and pepper, to taste.

Step 4

Serve immediately, garnished with Parmesan and parsley, if desired.

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