Minestrone - Instant Pot

By draingal

Ingredients

• 1 tablespoon olive oil
• 1 large onion finely chopped
• 2 large carrots, diced
• 1 stalk celery, diced
• 1 cup fresh corn kernels (about 2 ears)
• 1 small zucchini, chopped
• 4 cloves garlic minced
• 3 lbs. tomatoes, peeled, seeded and chopped
• 2 (14.5 oz) cans chicken broth
• 1 cup uncooked ditalini pasta
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 2 cups baby spinach
• 1 14.5 ounce cans of kidney beans
• 2 tablespoons fresh basil, chopped
• 1/2 teaspoon freshly ground black pepper
• 1 cup (4 ounces) grated Asiago cheese

Preparation

Step 1

Select Saute and add the oil to the pressure cooker pot. When oil is hot, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add the garlic, carrots, celery, corn, zucchini, and garlic. Keep stirring and cook about 5 more minutes.

Add the tomatoes, chicken broth, pasta, Italian seasoning, and salt. Lock lid in place, select High Pressure and 4 minutes cook time and start. When timer beeps, turn off pressure cooker and wait 5 minutes, then do a quick pressure release.

Add the spinach, beans, and basil. Taste and season with pepper and more salt if needed. Serve in individual bowls topped with cheese.