As a result, I think I use my Instant Pot at least four times every week. Instant Pot minestrone soup is currently one of my favorites. I’ve been having a blast experimenting and am blown away by how the tastes are preserved and how quickly it comes together!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound beef stew meat
- 1 large onion, diced
- 2 stalks celery, diced
- ⅓ pound green beans, trimmed and cut into 1/2-inch pieces
- 1 large carrot, diced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 pinch ground black pepper, to taste
- 6 cups chicken bone broth
- 1 (28 ounce) can no-salt-added diced tomatoes
- 1 (14 ounce) can crushed tomatoes
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 1 cup gluten-free ditalini pasta
- 1 pinch kosher salt, to taste
- ⅓ cup finely grated Parmesan cheese
- 2 tablespoons chopped fresh basil
Instructions
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 369 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 8 g |
| Protein | 23 g |
| Saturated Fat | 6 g |
| Sodium | 1215 mg |
| Sugars | 5 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Love this recipe! I made it as written the first time and it was great. We love things a bit spicy, so the second time I made it I used 1 lb. of Italian spicy hot sausage, a dash of cayenne, and I also used beef broth – we loved it and it is now our “go to” recipe for Minnestrone. Thank you!
I followed this recipe as written and my husband and I both loved it. It is easy and the InstaPot makes it so fast.
This was delicious! I was craving minestrone with beef and this met my (very pregnant) craving! I followed the directions, no substitutions, the only issue I ran into was that I have a 6qt instant pot and the set serving size (8) seems to be for a larger instant pot size. I had to follow the last step by boiling my noodles and the beans in a separate dish and adding them afterwards as with all of the ingredients prior to that point brought it to the max level of the IP. I will adjust accordingly next time.
Amazing soup! I was able to substitute frozen soup veggies with no problems. This will be a family favorite!
Deliciouso!!