Pesto Minestrone in a Pressure Cooker: A Quick and Delicious Soup

Soup is a classic comfort food that is perfect for any occasion. Whether you’re looking for a quick and easy weeknight dinner, or you’re hosting a dinner party, soup is a versatile dish that can be customized to suit any taste or dietary preference. Among the plethora of soups, minestrone soup is a popular option, and with the addition of pesto, it is sure to become a new family favorite. In this article, we will explore how to make pesto minestrone in a , a quick and delicious soup that is perfect for busy weeknights.

The Ingredients

The ingredients for pesto minestrone soup are simple and easy to find. The recipe calls for:

– 1 tablespoon of olive oil
– 1 onion, diced
– 2 garlic cloves, minced
– 3 cups of chopped vegetables (such as carrots, celery, zucchini, and bell peppers)
– 1 can of diced tomatoes
– 4 cups of vegetable or broth
– 1 cup of uncooked pasta (such as fusilli or elbow macaroni)
– 1 can of cannellini beans, drained and rinsed
– Salt and black pepper to taste
– 1/2 cup of prepared pesto
– Parmesan cheese for serving

The Equipment

The equipment needed for making pesto minestrone soup in a pressure cooker is a pressure cooker or an Instant Pot. If using an Instant Pot, be sure to select the pressure cook function.

The Preparation

1. Heat the olive oil in the pressure cooker or Instant Pot on the sauté function.
2. Add the chopped onion and garlic to the pot and cook until the onion is translucent.
3. Add the chopped vegetables, diced tomatoes, and broth to the pot.
4. Stir to combine the ingredients and season with salt and black pepper to taste.
5. Add the uncooked pasta to the pot and stir to combine.
6. Close the lid and set the pressure cooker or Instant Pot to cook on high pressure for 5 minutes.
7. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before opening the lid.
8. Stir in the cannellini beans and prepared pesto.
9. Serve the soup hot with grated parmesan cheese on top.

Tips for Success

– To make this soup vegan, use vegetable broth and omit the parmesan cheese.
– This soup can be customized with your favorite vegetables and pasta shape, so feel free to experiment.
– The leftovers of this soup can be stored in an airtight container and refrigerated for up to 5 days.

Conclusion

Pesto minestrone soup is a delicious and nutritious dish that is perfect for any time of day. When made in a pressure cooker or Instant Pot, this soup comes together quickly and easily, making it an excellent choice for busy weeknights. So next time you’re looking for a quick and easy dinner option, consider making pesto minestrone soup in a pressure cooker. Your taste buds (and your schedule) will thank you.

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