Instant Pot Turkey/Chicken Minestrone

1
Amy H.

By
@Meave

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!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
8
Prep:
5 Min
Cook:
20 Min
Method:
Pressure Cooker/Instant Pot

Ingredients

  • 1 Tbsp
    olive oil
  • 1 small
    onion, diced
  • 1 tsp
    minced garlic
  • 2 medium
    carrots, scraped and sliced
  • 1 stalk(s)
    celery, diced
  • 1 tsp
    dried basil
  • 1 can(s)
    (14.5 oz.) diced tomatoes
  • 1/2 can(s)
    (1/2 of a 6 oz. can) tomato paste (freeze remaining for later use)
  • 3 can(s)
    (15 oz.) chicken broth
  • 1 can(s)
    (15 oz.) white beans
  • 1 can(s)
    (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

How to Make Instant Pot Turkey/Chicken Minestrone

Step-by-Step

  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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