instant pot turkey/chicken minestrone
a recipe by
History Lesson: Minestrone originated in the Roman Empire during a time before it had actually become the Roman Empire. A soup is mentioned in an old cookbook from 30AD, called the Marcus Apicius's De Re Coquinaria, that contains most of the ingredients of the modern minestrone we know today!
prep time 5 Min
cook time 20 Min
method Pressure Cooker/Instant Pot
Ingredients For instant pot turkey/chicken minestrone
1 Tbspolive oil
1 smonion, diced
1 tspminced garlic
2 mdcarrots, scraped and sliced
1 stalkcelery, diced
1 tspdried basil
1 can(14.5 oz.) diced tomatoes
1/2 can(1/2 of a 6 oz. can) tomato paste (freeze remaining for later use)
3 can(15 oz.) chicken broth
1 can(15 oz.) white beans
1 can(15 oz.) garbanzo beans
1/2 cdry mini shell, mini penne, or other small pasta
1 pkg(10 oz.) fresh chopped spinach
2 cchopped, cooked turkey
salt & pepper to taste
fresh, shredded parmesan cheese
fresh chopped parsley
How To Make instant pot turkey/chicken minestrone
1Turn instant pot to saute. Heat olive oil. Add onions, garlic, celery and carrots. Sautee until onions are soft. Sprinkle with dried basil.
2Add in everything except spinach, parsley and Parmesan cheese.
3Close and lock lid on instant pot. Make sure pressure valve is turned to sealing.
4Press cancel on the instant pot
5Cook on soup & stew setting for 4 minutes.
6Use quick release valve. When all the pressure is released, remove lid.
7Stir in chopped spinach until it wilts
8salt & pepper to taste
9Ladle into bowls and sprinkle with fresh chopped parsley and parmesan cheese.
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Categories & Tags for Instant Pot Turkey/Chicken Minestrone:
- Bean Soups
- #Quick & Easy
- #white beans
- #garbanzo beans
- #great northern beans
- #canellini beans
- #Chic Peas
- #mini penne
- #mini shells
- Low Fat
- Pressure Cooker/Instant Pot