Minestrone Soup in an Instant Pot
The space an Instant Pot occupies on the counter is justified if you use it regularly. It's a versatile appliance that produces complete meals at a faster rate than on a stove, and the pressure cook method intensifies flavours even in the most prosaic dish - people rave about oatmeal or macaroni and cheese made in an Instant Pot. The cleanup is no different from an ordinary cooking pot, which makes it even more appealing. Its dual function as a slow cooker means a hearty meal of your choice awaits you at the end of a day.
This soup can bubble safely in your Instant Pot while you're out shovelling snow and working up a healthy appetite. Fennel adds more flavour and a Parmesan rind contributes to the fullness of the broth. Soothing and warm, you'll want an excuse to go out and shovel some more. The original recipe can be found at Damn Delicious.
There are always more Soup options on North End Nosh - creamy, brothy, noodly, vegan, vegetarian - try them all, here, and experiment with these Hints to make it different and better each time
Time cook: 45 minutes
Serves 6
Ingredients
2 tablespoons olive oil or more
3 cloves garlic, minced
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
3 teaspoons dried basil
2 teaspoons dried oregano
1/2 teaspoon fennel seed
6 cups chicken or vegetable broth
1 (28-ounce) can diced tomatoes
1 (16-ounce) can of any type beans or chick peas, drained and rinsed, Alternately, soak and cook dried beans or chick peas.
1 zucchini, chopped
1 (3-inch) Parmesan rind
1 bay leaf
Spinach, arugula or 1 bunch kale, stems removed and leaves chopped
2 teaspoons red wine vinegar
Kosher salt and freshly ground black pepper, to taste
Pasta shapes, as desired (optional)
1/3 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves
Method
Set a 6-qt Instant Pot® to the high saute setting. Add the olive oil, garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 5 minutes. Stir in the basil, oregano and fennel seed until fragrant, about 1 minute.
Stir in the chicken or vegetable stock, diced tomatoes, beans, zucchini, Parmesan rind and bay leaf. Select the manual setting; adjust the pressure to high, and set the time for 5 minutes. When finished cooking, quick-release the pressure according to manufacturer’s directions.
With the machine off, stir in the greens and cook until wilted, about 2 minutes. Stir in the red wine vinegar; season with salt and pepper, to taste.
Remove the bay leaf and Parmesan rind.
If adding pasta, turn the machine to high and cook until al dente.
Serve immediately, garnished with Parmesan and parsley, if desired.
The space an Instant Pot occupies on the counter is justified if you use it regularly. It's a versatile appliance that produces complete meals at a faster rate than on a stove, and the pressure cook method intensifies flavours even in the most prosaic dish - people rave about oatmeal or macaroni and cheese made in an Instant Pot. The cleanup is no different from an ordinary cooking pot, which makes it even more appealing. Its dual function as a slow cooker means a hearty meal of your choice awaits you at the end of a day.
This soup can bubble safely in your Instant Pot while you're out shovelling snow and working up a healthy appetite. Fennel adds more flavour and a Parmesan rind contributes to the fullness of the broth. Soothing and warm, you'll want an excuse to go out and shovel some more. The original recipe can be found at Damn Delicious.
There are always more Soup options on North End Nosh - creamy, brothy, noodly, vegan, vegetarian - try them all, here, and experiment with these Hints to make it different and better each time
Time cook: 45 minutes
Serves 6
Ingredients
2 tablespoons olive oil or more
3 cloves garlic, minced
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
3 teaspoons dried basil
2 teaspoons dried oregano
1/2 teaspoon fennel seed
6 cups chicken or vegetable broth
1 (28-ounce) can diced tomatoes
1 (16-ounce) can of any type beans or chick peas, drained and rinsed, Alternately, soak and cook dried beans or chick peas.
1 zucchini, chopped
1 (3-inch) Parmesan rind
1 bay leaf
Spinach, arugula or 1 bunch kale, stems removed and leaves chopped
2 teaspoons red wine vinegar
Kosher salt and freshly ground black pepper, to taste
Pasta shapes, as desired (optional)
1/3 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves
Method
Set a 6-qt Instant Pot® to the high saute setting. Add the olive oil, garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 5 minutes. Stir in the basil, oregano and fennel seed until fragrant, about 1 minute.
Stir in the chicken or vegetable stock, diced tomatoes, beans, zucchini, Parmesan rind and bay leaf. Select the manual setting; adjust the pressure to high, and set the time for 5 minutes. When finished cooking, quick-release the pressure according to manufacturer’s directions.
With the machine off, stir in the greens and cook until wilted, about 2 minutes. Stir in the red wine vinegar; season with salt and pepper, to taste.
Remove the bay leaf and Parmesan rind.
If adding pasta, turn the machine to high and cook until al dente.
Serve immediately, garnished with Parmesan and parsley, if desired.