Instant Pot Minestrone Soup

By July 9, 2015

Submitted by busyzgirl


1 cup cooked bean of your choice – if you use canned please make sure to drain and rinse thoroughly. I cooked my beans (1-cup dry with enough water to reach 2 inches above the beans. Follow the instructions for beans if not using the instant pot) in the instant pot before adding other ingredients for 40-minutes (great northern) and let depressurize for 20-minutes before releasing pressure.
1 pound ground beef (here I deviated from the typical minestrone, oh well my family likes it this way and I like to take care of my family) browned on the stove
1 potato diced
2 carrots diced
2 stalks celery diced
1 onion
1 to 2 cloves garlic (to your taste)
32 ounces chicken broth
28 ounce can crushed tomatoes
2 tsp tomato paste
Italian seasoning I used 2 tbsp of the tube type sold in the produce section if I used dry I would decrease amount to 1 ½ tsp
1 tsp salt

Instructions: Add all ingredients to Instant Pot and stir. Close Instant Pot lid, and on manual high pressure set timer for 20 minutes. Let depressurize for 10-minutes.


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