By Joey Mock, RD, LD, CLT
If you are new to Instant Pot cooking, here are a couple of things to consider:
-Instant Pots can be a great way to quickly pull meals together in one pot but it is important to consider the total cooking time of a recipe. A recipe may only suggest a 5 minute cooking time but before the timer starts its countdown the pot will take time to heat up and come to pressure (this can usually take an extra 10-20 minutes depending on what you are cooking). When the cooking time is complete, the pressure release also takes additional time. Be sure to factor in this extra time when planning your meals.
-Make sure that you place your Instant Pot on open counter space (with no overhead obstacles around like cupboards since a “hot steam bath” from the pressure release could potentially damage them over time).
-There are lots of fantastic Instant Pot recipes available in print and online to get you started. Search out well written recipes with specific cooking instructions from tested sources to help ensure a tasty and successful meal.
Break out your Instant Pot and give this delicious, belly filling (and veggie packed) Minestrone Soup a try. Perfect for a chilly winter dinner.
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ medium onion, diced
- 2-3 carrots, peeled and diced
- 2-3 stalks celery, diced
- 1 ½ teaspoons dried basil
- 1 teaspoon dried oregano
- ½ teaspoon fennel seed
- 6 cups reduced sodium chicken (or vegetable) broth
- 1 (~28-ounce) can diced tomatoes
- 1 (16-ounce) can kidney beans, drained and rinsed
- 1 zucchini, seeded and chopped
- 1 (3-inch) Parmesan rind
- 1 bay leaf
- 1 bunch kale, stems removed and leaves chopped
- 1 Tablespoon red wine vinegar
- Kosher salt
- Freshly ground black pepper, to taste
- ⅓ cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
- 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 3-5 minutes. Stir in basil, oregano and fennel seed until fragrant.
- Stir in chicken or vegetable broth, diced tomatoes, kidney beans, zucchini, Parmesan rind and bay leaf. Select manual (or “pressure cook” setting), adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Remove bay leaf.
- Stir in kale until wilted, about 3 minutes. Stir in red wine vinegar and season with salt and pepper, to taste.
- Serve immediately garnished with Parmesan and parsley.