Instant Pot® Minestrone Soup recipe
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Ingredients
- ½ pound Italian turkey sausage links, casings removed 2 cups water 2 teaspoons chicken soup base (such as Better than Bouillon®) 1 (15 ounce) can cannellini beans, drained and rinsed 1 zucchini, sliced into half moons 1 medium yellow onion, diced 2 carrots, peeled and coarsely diced 2 cloves garlic, minced 1 bunch fresh spinach, chopped ½ teaspoon dried Italian herbs ¼ teaspoon dried rosemary ½ cup freshly grated Parmesan cheese
Nutrition Info
- 275.1 caloriescarbohydrate: 26.2 gcholesterol: 52.3 mgfat: 9.7 gfiber: 7.9 gprotein: 22.4 gsaturatedFat: 3.5 gservingSize: -sodium: 1330.8 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Minestrone Soup
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add sausage and sauté, breaking it into pieces with a wooden spoon, until browned, about 5 minutes. Add water, chicken soup base, beans, zucchini, onion, carrots, and garlic. Stir once.
Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add spinach, Italian herbs, and rosemary, stir until spinach has wilted. Ladle minestrone into bowls and top with freshly grated Parmesan cheese.