Recipes
Minestrone
4-6 servings
Easy
INSTRUCTIONS
- Add the olive oil to the Instant Pot®. Select Sauté and adjust to the More or High setting. After 3 minutes, when the oil is heated, add the onion, carrots, celery, and zucchini. Cook for 5 minutes, stirring occasionally, until slightly softened. Add the garlic, stir well, and cook for another minute until fragrant.
- Add the broth, crushed and diced tomatoes, kidney and cannellini beans, oregano, basil, thyme, pepper, and seasoned salt. Stir to combine.
- Stir in the pasta and frozen pre-cut green beans. Place the baby spinach on top, but do not stir—just lay the spinach on top of the broth and veggies. It may seem like a lot and be close to the brim of the pot, but it will cook down significantly.
- Secure the lid, move the valve to the sealing position, press Keep Warm/Cancel, then Pressure Cook on High Pressure for 5 minutes. Perform a quick release when cooking is complete, then stir well.
- Serve topped with grated Parmesan, if desired, along with some warm, crusty bread. Enjoy!
Notes
Jeff’s Tips: The soup will take a little while to come to pressure and to quick release due to all the liquid in the pot, so do be patient. Don’t want the extra carbs? Leave out the pasta. , Photography by Aleksey Zozulya
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About the chef
Jeffrey Eisner
Jeffrey Eisner is a multiple-time #1 bestselling author where his debut cookbook was one of the most sold during the 2020 pandemic – a time when people were cooking at home more than ever. His trusted and signature recipes earned him numerous appearances on both national and international television. He develops and tests his recipes in both the rural farmlands and in the bustling city. When not cooking, he enjoys traveling with his partner Richard, and spoiling their dog, Banjo the Norwich Terrier. He also loves pinball.
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