Harvest Vegetable Instant Pot Minestrone
The best type of one-pot meal is the kind where you barely even need to stir it! Toss all the ingredients for this veggie minestrone into your Instant Pot to create a comforting stew that will warm you up on a cold night. While this classic Italian dish traditionally uses summer produce, our version calls for rutabaga, turnips, and parsnips to put an autumnal spin on this tasty recipe.
This hearty minestrone soup is not only easy to make but also kid-friendly. Harness the power of your Instant Pot or other multicooker to cook dried beans without having to soak them overnight, and to infuse the broth with loads of flavor in a short period of time.
INGREDIENTS
- 2 cups chopped onions
- 1 cup dried white beans (any variety), rinsed and drained
- 4 cloves garlic, minced
- 1 cup ½-inch pieces carrots
- 1 cup ½-inch pieces celery
- 1 cup ½-inch pieces parsnips
- 1 cup ½-inch pieces turnip
- 1 cup ½-inch pieces rutabaga
- 1 teaspoon dried basil, crushed
- ½ teaspoon dried thyme, crushed
- ½ teaspoon dried rosemary, crushed
- ¼ teaspoon dried oregano, crushed
- 3 cups dried shell pasta
- 1 6-oz. can no-salt-added tomato paste
- Sea salt and freshly ground black pepper, to taste
INSTRUCTIONS
- In a 6-qt. Instant Pot multicooker combine onions, beans, and garlic. Stir in 3 cups water.
- Lock lid in place; set pressure valve to Sealing. Set cooker on Bean setting and cook 35 minutes. Let stand to release pressure naturally (about 20 minutes). Open lid carefully.
- Stir in the next nine ingredients (through oregano). Set cooker on Sauté setting and Low temperature. Cook, uncovered, 10 minutes. Stir in pasta, tomato paste, and 3 cups hot water. Cook, uncovered, 10 minutes more or until pasta is tender but still firm (add 1 cup hot water if necessary). Season with salt and pepper.
Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-vegan-one-pot-meals/
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