Instant Pot Minestrone Soup
Ingredients
- ¾ diced carrots
- 2 ribs celery diced
- 1 medium yellow onion diced
- 2 tablespoons olive oil
- 3 garlic cloves pressed or minced
- 32- ounce chicken stock
- 28 ounce can tomato puree
- 16 ounce can garbanzo beans chickpeas
- 1 ½ uncooked dry pasta shells
- ¼ cup fresh parsley chopped
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 cup baby spinach
- Salt and pepper to taste
Instructions
- Turn on the saute mode on the pressure cooker. Saute the veggies for 3-4 minutes. Add in the garlic and continue sauteing for an additional minute.
- Add in the next seven ingredients.
- Put the lid on the Instant Pot and turn the pressure valve to seal. Set for high-pressure cooking time of 8 minutes.
- Do a quick pressure release and then stir in baby spinach. Serve and enjoy!