Everyone's favorite minestrone soup can be made in minutes right in your pressure cooker! With so many hearty, filling veggies and a Parmesan rind, this will the best, most cozy, flavorful minestrone soup you will ever have! Serve with freshly grated Parmesan, of course!
4.9 stars (27 ratings)
Ingredients
2tablespoonsolive oil
3clovesgarlic, minced
1onion, diced
2carrots, peeled and diced
2stalks celery, diced
1 ½teaspoonsdried basil
1teaspoondried oregano
½teaspoonfennel seed
6cupslow sodium chicken broth
128-ounce can diced tomatoes
116-ounce can kidney beans, drained and rinsed
1zucchini, chopped
13-inch Parmesan rind
1bay leaf
1bunch kale, stems removed and leaves chopped
2teaspoonsred wine vinegar
Kosher salt and freshly ground black pepper, to taste
⅓cupfreshly grated Parmesan
2tablespoonschopped fresh parsley leaves
Instructions
Set a 6-qt Instant Pot® to the high saute setting. Add olive oil, garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 2-3 minutes. Stir in basil, oregano and fennel seed until fragrant, about 1 minute.
Stir in chicken stock, diced tomatoes, kidney beans, zucchini, Parmesan rind and bay leaf. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Stir in kale until wilted, about 2 minutes. Stir in red wine vinegar; season with salt and pepper, to taste.
Serve immediately, garnished with Parmesan and parsley, if desired.