Instant Pot Hearty Minestrone Soup

Make use of this hearty minestrone soup Instant Pot recipe to whip up a delicious dinner full of beef stew meat, lots of veggies, and gluten-free pasta.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 369 Calories

Ingredients

• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 large onion, diced
• 2 tablespoons chopped fresh basil
• 4 cloves garlic, minced
• 1 large carrot, diced
• 2 stalks celery, diced
• 2 tablespoons extra-virgin olive oil
• 1 pinch ground black pepper to taste
• 1 (14 ounce) can crushed tomatoes
• 1 pinch kosher salt to taste
• 1 (15 ounce) can red kidney beans, drained and rinsed
• 1 pound beef stew meat
• 6 cups chicken bone broth (such as Kettle and Fire)
• 1 (28 ounce) can no-salt-added diced tomatoes
• 1 cup gluten-free ditalini pasta
• 0.33333334326744 cup finely grated Parmesan cheese
• 0.33333334326744 pound green beans, trimmed and cut into 1/2-inch pieces

Recipe Instructions

Step 1

Heat oil in a multi-functional pressure cooker (such as Instant Pot) on Sauté mode. Add beef and onion; cook until beef is no longer pink on the outside, about 4 minutes. Add green beans, celery, carrot, garlic, oregano, dried basil, and black pepper; stir to combine.

Step 2

Add broth, diced tomatoes, and crushed tomatoes to the Pot; stir to combine. Select Soup setting; close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in kidney beans and pasta. Turn on Slow Cook mode; cook according manufacturer's instructions until vegetables and pasta are tender, about 10 minutes. Season with salt. Ladle soup into bowls; top with Parmesan cheese and fresh basil.