Instant Pot Minestrone Soup
Author: 
Recipe type: Instant Pot
Serves: 8 servings
 
Ingredients
  • 1 cup diced onion
  • 4 stalks chopped celery
  • 2 cups chopped carrots (2-3 carrots)
  • 1 15 oz can white navy beans, drained and rinsed
  • 1 15 oz can red kidney beans, drained and rinsed
  • 1 15 oz can green beans, drained and rinsed
  • 1 15 oz can diced tomatoes
  • 8 cups of water with ½ cup Veggie Broth Mix (or 8 cups of your favorite veggie broth)
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 2 cups whole wheat noodles (or gluten-free noodles if needed)
  • 2 cups spinach (optional)
Instructions
  1. Dump onion, celery, carrots, and canned items into the pot.
  2. Add water and Veggie Broth Mix (or veggie broth) along with other spices.
  3. If using whole wheat noodles, add them to the Instant Pot. Make sure they are covered with liquid. This should be below the max fill line.
  4. Close the lid, press manual and decrease the minutes to 5 minutes. Adjust the pressure to low.
  5. It will take a while for the Instant Pot to come up to pressure. After it finishes cooking, use the quick pressure release method. Be careful, escaping steam and liquid will be hot.
  6. Carefully remove the lid and add the spinach. Replace the lid, sealing isn't necessary.
  7. Let sit for 10 minutes, then remove lid and stir.
Recipe by My Plant-Based Family at https://myplantbasedfamily.com/2017/09/06/instant-pot-minestrone-soup/