instant pot turkey/chicken minestrone

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By Amy H.
from Detroit, MI

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!

serves 8
prep time 5 Min
cook time 20 Min
method Pressure Cooker/Instant Pot

Ingredients For instant pot turkey/chicken minestrone

  • 1 Tbsp
    olive oil
  • 1 sm
    onion, diced
  • 1 tsp
    minced garlic
  • 2 md
    carrots, scraped and sliced
  • 1 stalk
    celery, diced
  • 1 tsp
    dried 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 c
    dry mini shell, mini penne, or other small pasta
  • 1 pkg
    (10 oz.) fresh chopped spinach
  • 2 c
    chopped, cooked turkey
  • salt & pepper to taste
  • fresh, shredded parmesan cheese
  • fresh chopped parsley
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How To Make instant pot turkey/chicken minestrone

  • 1
    Turn instant pot to saute. Heat olive oil. Add onions, garlic, celery and carrots. Sautee until onions are soft. Sprinkle with dried basil.
  • 2
    Add in everything except spinach, parsley and Parmesan cheese.
  • 3
    Close and lock lid on instant pot. Make sure pressure valve is turned to sealing.
  • 4
    Press cancel on the instant pot
  • 5
    Cook on soup & stew setting for 4 minutes.
  • 6
    Use quick release valve. When all the pressure is released, remove lid.
  • 7
    Stir in chopped spinach until it wilts
  • 8
    salt & pepper to taste
  • 9
    Ladle into bowls and sprinkle with fresh chopped parsley and parmesan cheese.
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