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Instant Pot Buckwheat Minestra
Instant Pot Buckwheat Minestra
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Wholesome Instant Pot vegetable soup with buckwheat and lentils, highlighting seasonal veggies.
Ingredients:
  • 2 tablespoons extra-virgin olive oil
  • 4 carrots, diced
  • 1 medium onion, diced
  • 0.5 red bell pepper, diced
  • 1 celery stalk, diced
  • 0.5 bunch flat-leaf parsley, chopped
  • 1 large clove garlic, minced
  • 0.5 cup raw buckwheat groats
  • 0.5 cup red lentils
  • 3.5 small (3 ounce) potatoes, diced
  • 1 medium zucchini, cubed
  • 0.5 (12 ounce) package green beans, trimmed and cut into bite-sized pieces
  • 5 cups low-sodium vegetable broth
  • 0.25 cup prepared hummus
  • 1 tablespoon sambal oelek (chile paste)
  • 1 pinch salt and ground black pepper to taste
  • 4 tablespoons nutritional yeast
Instructions:
  • 1. Preheat a multi-functional pressure cooker (e.g. Instant Pot) using the Saute function. Add oil and sauté carrots, onion, bell pepper, celery, parsley, and garlic until vegetables are fragrant and onion is translucent, approximately 8 minutes. Turn off Saute function.
  • Combine the buckwheat and lentils with the oil and vegetables until coated. Mix in the potatoes, zucchini, and green beans. Pour in the broth and stir well. Secure the lid, select high pressure, and set the timer for 10 minutes following the manufacturer's guidelines. Allow the pressure to build for 10 to 15 minutes.
  • Follow the manufacturer's instructions for natural pressure release for 10 to 40 minutes. Once released, stir in hummus and sambal oelek. Season with salt and pepper. Serve the soup in 8 bowls and sprinkle each with 1/2 tablespoon of nutritional yeast before serving warm.

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