Instant Pot Minestrone Soup
Ingredients:
2 tablespoons olive oil
3 cloves garlic, minced
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon fennel seed
6 cups low sodium chicken broth
1 (28-ounce) can diced tomatoes
1 (16-ounce) can kidney beans, drained and rinsed
1 zucchini, chopped
1 (3-inch) Parmesan rind
1 bay leaf
1 bunch kale, stems removed and leaves chopped
2 teaspoons red wine vinegar
Kosher salt and freshly ground black pepper, to taste
1/3 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves
Directions:
Set a 6-qt Instant Pot® to the high saute setting. Add olive oil, garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 2-3 minutes. Stir in basil, oregano and fennel seed until fragrant, about 1 minute.
Stir in chicken stock, diced tomatoes, kidney beans, zucchini, Parmesan rind and bay leaf. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Stir in kale until wilted, about 2 minutes. Stir in red wine vinegar; season with salt and pepper, to taste.
Serve immediately, garnished with Parmesan and parsley, if desired.