This instant pot minestrone soup recipe gets you hearty comfort food in mere minutes!
- 1/2 lb ground Italian sausage
- 1/2 lb ground beef
- 1 onion, diced
- 8 cloves garlic, minced
- 1 1/2 cup carrots, sliced
- 1 Tbsp Italian seaoning
- Salt and pepper to taste
- 2 sprigs fresh rosemary
- 1 14.5oz can fire roasted diced tomatoes, undrained
- 1 15oz can kidney beans, rinsed and drained
- 1 15oz can white beans, rinsed and drained
- 2 bay leaves
- 4 cups broth (chicken bone or vegetable)
- 1 cup ditalini pasta
Set Instant pot/pressure cooker to saute mode. Add Italian sausage and ground beef. Cook, stirring to crumble until it begins to brown.
Add onion and garlic. Cook for 1-2 minutes, stirring to combine with meat. Add Italian seasoning, salt and pepper. Stir.
Stir in tomatoes with juice, kidney beans, white beans, bay leaves, broth and pasta. Place rosemary sprigs in broth.
Close lid and set to manual high pressure for 5 minutes. After the pressure sets and it cooks for 5 minutes (total about 15 minutes), let pressure naturally release for about 5 minutes. Then, manually release remaining pressure being careful to avoid the steam.
Top with shaved Parmesan and season with salt and pepper if desired.
Posted by: Rhonda Gray <ronkaygray66@gmail.com>
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