Instant Pot® Buckwheat Minestra

My husband and I eat soup at every supper. This is a vegan soup that I make at least 3 times a month. We love it that much. It makes a large quantity. I usually freeze half. During fall and winter, I use pumpkin or butternut squash. In the summer, I use green zucchini. I add lots of flavorful ingredients, so we never add salt.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 215 Calories

Ingredients

• 1 pinch salt and ground black pepper to taste
• ½ red bell pepper, diced
• ½ cup red lentils
• 1 large clove garlic, minced
• 1 medium onion, diced
• 2 tablespoons extra-virgin olive oil
• 1 medium zucchini, cubed
• ½ bunch flat-leaf parsley, chopped
• 1 celery stalk, diced
• 4 tablespoons nutritional yeast
• 1 tablespoon sambal oelek (chile paste)
• 4 carrot, (7-1/2")s carrots, diced
• ½ cup raw buckwheat groats
• 3 ½ small (3 ounce) potatoes, diced
• ½ (12 ounce) package green beans, trimmed and cut into bite-sized pieces
• 5 cups low-sodium vegetable broth
• ¼ cup prepared hummus

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil. Cook and stir carrots, onion, bell pepper, celery, parsley, and garlic until vegetables are fragrant and onion is translucent, about 8 minutes. Turn off Saute function.

Step 2

Add buckwheat and lentils; mix to coat with the oil and vegetables. Add potatoes, zucchini, and green beans. Pour in broth; stir to mix. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Open lid and stir in hummus and sambal oelek. Season with salt and pepper. Divide soup among 8 bowls. Top each with 1/2 tablespoon nutritional yeast. Serve warm.