Instant pot minestrone with pesto
- Total Time
- 2:30
- Prep
- 0:45
- Cook
- 1:45
- Serves
- 8
- Difficulty
- Easy
Heating the broth before adding it to the Instant Pot will cut back on the overall cooking time.
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olive oil1 tsp
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uncooked onion(s)1 medium, finely chopped
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uncooked carrot(s)1 large, cut into 1/4-inch half-moons
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uncooked celery1 rib(s), large, cut into 1/4-inch slices
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garlic clove(s)3 medium clove(s), minced
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canned tomato paste1 Tbsp
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dry white beans8 oz, cannellini variety, picked over and rinsed (about 1 1/4 cups)
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bay leaf1 leaf/leaves
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fresh thyme1 sprig(s)
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canned chicken broth6 cup(s), or vegetable broth, heated
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uncooked string beans¼ pound(s), trimmed and cut into 1/2-inch pieces
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uncooked zucchini2 medium, cut into 1/4-inch half-moons
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canned crushed tomatoes28 oz
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table salt¼ tsp, or to taste
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uncooked kale5 oz, baby variety
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basil2 cup(s), fresh leaves
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garlic clove(s)1 small clove(s), coarsely chopped
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pine nuts2 Tbsp, toasted
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table salt¼ tsp
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olive oil1 Tbsp
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water1 Tbsp
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grated Parmesan cheese2 Tbsp
- To make soup, turn on the sauté function of a 6-quart or larger Instant Pot; add oil. When oil shimmers, add onion, carrot, and celery; cook, stirring, until softened, about 3 minutes. Add garlic and tomato paste; cook, stirring a few times, 30 seconds more. Turn machine off.
- Add dried beans, cheese rind (if using), bay leaf, thyme, and hot broth. Close the pot and seal the vent; set to high pressure for 35 minutes. (It may take as much as 20 minutes for the machine to reach full pressure.)
- When pressure cooker beeps, release the pressure manually. Stir in green beans, zucchini, crushed tomatoes, and salt. Add kale, pressing gently to submerge, but don’t stir. Reseal Instant Pot; cook for another 10 minutes on high pressure.
- Meanwhile, to make pesto, pulse basil, garlic, pine nuts, and salt in a food processor until finely chopped. With the motor running, drizzle in oil and water; process until mixture is smooth. Stir in grated cheese.
- When machine beeps, wait 5-10 minutes, then release remaining pressure. Discard cheese rind (if using), bay leaf, and thyme sprig before serving; serve soup topped with pesto.
- Serving size: 1 ½ c soup and 2 tsp pesto