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Instant Pot Hearty Minestrone Soup
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Create a flavorful Instant Pot beef minestrone soup with hearty veggies and gluten-free pasta.
Ingredients:
  • 2 tablespoons extra-virgin olive oil
  • 1 pound beef stew meat
  • 1 large onion, diced
  • 2 stalks celery, diced
  • 0.33333334326744 pound green beans, trimmed and cut into 1/2-inch pieces
  • 1 large carrot, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 pinch ground black pepper to taste
  • 6 cups chicken bone broth (such as Kettle and Fire)
  • 1 (28 ounce) can no-salt-added diced tomatoes
  • 1 (14 ounce) can crushed tomatoes
  • 1 (15 ounce) can red kidney beans, drained and rinsed
  • 1 cup gluten-free ditalini pasta
  • 1 pinch kosher salt to taste
  • 0.33333334326744 cup finely grated Parmesan cheese
  • 2 tablespoons chopped fresh basil
Instructions:
  • Heat oil in Instant Pot on Sauté mode. Cook beef and onion until beef is no longer pink on the outside, about 4 minutes. Add celery, green beans, carrot, garlic, oregano, dried basil, and pepper. Combine well.
  • Combine the broth, diced tomatoes, and crushed tomatoes into the pot with the beef. Stir thoroughly. Then, set the pot to the Soup setting, lock the lid, and choose high pressure following the manufacturer's instructions. Set the timer for 35 minutes and patiently wait for 10 to 15 minutes for the pressure to build.
  • Carefully quick-release pressure following manufacturer's instructions for 5 minutes. Unlock and remove the lid, then stir in kidney beans and pasta. Switch to Slow Cook mode and cook until pasta and veggies are tender, approximately 10 minutes. Season with salt, ladle into bowls, and garnish with Parmesan cheese and fresh basil.

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