MI Coop Kitchen

Instant Pot Minestrone Soup

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 yellow 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 or vegetable 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

Set a 6 or 8 quart Instant Pot to the high saut√© 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. Stir in stock, diced tomatoes, kidney beans, zucchini, Parmesan rind and bay leaf. Select ‘Manual’ or ‘Pressure Cook’ setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, carefully quick-release the pressure. Stir in kale until wilted, about 2 minutes. Stir in red wine vinegar; season with salt and pepper, to taste. Serve immediately, garnished with parmesan and parsley, if desired.

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