Vegetable Minestrone With Pasta


  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion
  • 3 garlic cloves
  • 4 carrots
  • 2 celery stalks
  • 6 cups low sodium vegetable broth
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 2 leaves bay
  • 30 oz red kidney beans
  • 30 oz diced tomatoes
  • 6 oz tomato paste
  • 2 cups dried whole-wheat macaroni pasta
  • 1/2 cup grated parmesan cheese
  • Select Sauté and add the olive oil to the inner pot. Once the oil is hot, add the onion, garlic, carrots, and celery; sauté for 3 minutes or until the vegetables start to soften.
  • Press Cancel and pour in the broth. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot. Add the oregano, thyme, salt, pepper, and bay leaves, and stir to combine.
  • Add the beans, diced tomatoes, and tomato paste, but don’t stir (this prevents the tomatoes from getting to the bottom of the pot, where they might burn).
  • Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 5 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
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