A hearty and delicious tomato-based soup rich with vegetables and beef. Cooked quickly in an Instant Pot® or pressure cooker. Just like my Nana would make! Top with grated Parmesan cheese.
Preparation Time
25 mins
Cooking Time
20 mins
Total Time
45 mins
Calories
335 Calories
Recipe Instructions
Step 1
Heat 2 tablespoons oil in a multi-functional pressure cooker (such as Instant Pot®) set on Saute mode. Add beef; saute until browned on the outside, about 6 minutes. Remove from pot.
Step 2
Heat remaining olive oil in the pressure cooker. Add onion, carrots, celery, and garlic. Saute until vegetables are softened, scraping the browned bits into the mixture. Turn off Saute mode.
Step 3
Return beef and drippings to the pressure cooker. Add tomato sauce, broth, spinach, wine, pasta, green beans, basil, and oregano. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow about 8 minutes for pressure to build.
Step 4
When timer is done, let minestrone sit, 1 to 2 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Add black beans; season with salt and pepper.
Ingredients
3 cloves garlic, minced
2 carrots, diced
salt and ground black pepper to taste
1 large onion, diced
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
4 cups tomato sauce
4 cups chicken broth
2 stalks celery, diced
½ cup red wine
¼ cup olive oil, divided
10 ounces boneless beef chuck roast, cut into chunks, or more to taste
