Need a nourishing Instant Pot vegetable soup recipe? This 8-Minute Minestrone is made with all kinds of vegetables, plus a healthy grain, pearled sorghum, making this soup soul-satisfying and hearty.
Prep Time: 10 minutesminutes
Cook Time: 8 minutesminutes
Approx. Time Needed for Instant Pot to Pressurize:: 15 minutesminutes
1sweet red or yellow bell pepper, seeds and membranes removed
4carrots, diced
4celery ribs, diced
3clovesgarlic, minced
1/4cupbasil pesto, I used Barilla brand
124 oz. jar of your favorite marinara sauce
14oz.can cannellini or navy beans, drained and rinsed
1cupuncooked Nu Life Market pearled sorghum grain, may substitute any fully cooked grain
2bay leaves
3cupsvegetable broth, heated
1-2cupschopped baby spinach or baby kale, as desired
chopped fresh Italian parsley and Parmesan cheese, grated or freshly shredded, for garnishing
Instructions
In a 6-quart Instant Pot set to the sauté setting, add the oil; when the oil is hot, add the paprika and the vegetables; sauté for one minute, then turn off the sauté setting.
Add the pesto, marinara, beans, sorghum, and bay leaves; top with broth - don’t stir these ingredients; leave them layered with the broth sitting mostly on top.
Lock the Instant Pot lid into place, then use the manual button to choose the high pressure setting for 8 minutes, bringing the Instant Pot to full pressure. When the timer sounds, use a natural release for 10 minutes, then a quick release if any pressure remains in the Instant Pot. (the natural release period allows the grains used in this recipe to fully cook)
Carefully unlock the Instant Pot lid and give the soup a stir; remove the bay leaves. Stir in the baby spinach.
Serve up steaming bowls of the minestrone, garnished with a good sprinkle of parsley and lots of Parmesan. Yummy served with good crusty slices of bread.