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Instant Pot Minestrone Soup

Thursday - February 8, 2018 11:18 am , Category : RECIPES

Ingredient:

2 tbsp extra virgin olive oil
1 medium onion, diced
3 carrots, cut into 1/4-inch coins
3 celery stalks, diced
2 medium cloves garlic, minced
1 tsp crushed red chile flakes
1 1/2 cups dried cannellini beans
5 medium waxy potatoes (the size of an egg), halved
1 3-inch chunk of Parmesan rind, (optional)
8 cups of water
1 medium bunch kale or chard, de-stemmed and chopped
1 1/4 cup crushed tomatoes (from can)
1 tsp fine grain sea salt
optional topping ideas: chopped black olives, a dollop of pesto, a drizzle of lemon olive oil, or a big squeeze of lemon juice

Method:
Press the SAUTE button on the Instant Pot, and press it again to bump it to SAUTE MORE. Heat the olive oil in the Instant Pot. When hot, sauté the onion, carrots, celery, and garlic until softened, 5-7 minutes. Stir in the chile flakes. Add the beans, potatoes, Parmesan rind (if using), and 8 cups of water. Press CANCEL.

Close and seal the pot, and pressure cook on MANUAL for 40 minutes* (high). Carefully QUICK RELEASE. Gently shake or tap the pressure cooker, and then carefully open away from you. Remove the Parmesan rind, and gently stir in the salt. Taste and adjust with more if needed. Stir in the kale, and once it has collapsed stir in the tomatoes. Serve as-is, or topped with chopped olives, and a dusting of cheese.

*If after 40 minutes your beans aren't cooked through (yikes!) and you have the time, just slow cook them, covered, to your liking. They should be close with this timing, but you never know! The age and quality of dried beans varies dramatically. Alternately, you can reseal the IP and go for another 5 or 10 minutes.
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