The BEST Minestrone Soup in the Instant Pot!



You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯


But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!


Alright, I might be a little biased, but I really think this Minestrone Soup in the Instant Pot is incredible!

I brought it to a church function and everyone loved it! This recipe makes A LOT! a 6 quart Instant Pot will work, but an 8 quart will fit a little bit better!

Find the recipe for the slow cooker and Instant Pot HERE: https://www.sixsistersstuff.com/recipe/slow-cooker-beef-minestrone-soup/

I used the 6 quart Duo in this video. Find it here: https://amzn.to/2QNDtc8

The chop Stir is my FAVORITE item! Find it here:
https://amzn.to/2EdOUDe

HOW TO COOK MINESTRONE SOUP IN THE INSTANT POT
Now the Instant pot is going to be a little bit different because the recipe is just a little too big for my 6 quart instant pot! So here are the things to change from the original recipe:

1. Instead of adding all 4 cups of beef broth, only add 2 before it cooks! When it is done pressuring and cooking, go ahead and all the other 2 cups of beef broth in.

2. Completely omit the 3 cups of water. I feel it gives it more flavor and makes it more of a chunky soup!

3. You are going to add EVERYTHING into your pressure cooker at once.

1 pound lean ground beef (pre cooked)
1 can (14.5 ounce) chopped tomatoes
2 cups carrots, chopped
2 cups potatoes, chopped
1 ½ cups celery, chopped
1 yellow onion, chopped
3 teaspoons minced garlic
1 Tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon pepper
4 cups beef stock (add 2 in at first, then 2 when it is done cooking)
3 cups tomato juice
1 can (15 ounce) red kidney beans, drained and rinsed
1 can (15 ounce) cannellini beans, drained and rinsed
1 ½ cups zucchini, chopped
1 cup tubular (ditalini) pasta, uncooked
1 can (15 ounce) green beans, drained

COULD I USED GROUND TURKEY OR ANOTHER TYPE OF BEEF?
I don’t know about you, but all the different types of beef can be a little overwhelming at the store. It gets a little frustrating looking at all of them and they all look slightly different, but the meat could make or break dinner.

If you are anything love me, you need exact names. Here are a few different types of beef I have used in this recipe, and they all tasted incredible.

Lean Ground Beef. Ground Beef is definitely preferred in this recipe I go for as lean of ground beef as the store offers. Many stores carry ground beef that is 80 percent lean 20 percent fat. I always try to find a beef that is 10 percent fat, or lower.
Ground Turkey. If you are looking for a lighter option, you could also use a ground turkey.
Stew Beef. Many beef packages will say right on them, a stew beef. We also recommend using a boneless chuck roast.

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