ALL OF THE BEANS.
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Instant Pot Minestrone with Sausage
Nothing beats a savory minestrone, and using an Instant Pot shaves more than five hours off the original cook time for this tasty soup packed with fresh vegetables, flavorful Italian sausage and tender kidney and cannellini beans.
- Prep Time
20 Mins
- Cook Time
40 Mins
- Serves
9
Ingredients
- ½ can (16 oz) Bush's® Red Kidney Beans, drained
- 1 can (15.5 oz) Bush's® Cannellini Beans, with liquid
- 1 Tbsp extra-virgin olive oil
- ¼ cup Italian turkey sausage, in small pieces
- 2 Tbsp tomato paste
- 1 cup chopped onion
- 1 cup chopped celery
- 2 Tbsp minced garlic
- 1 cup chopped carrots
- 1 tsp dried oregano
- 1 can (14.5 oz) diced tomatoes
- 5 cups chicken stock
- 2 cups zucchini cut into ½-inch pieces
- 2 cups baby spinach
- 1½ cup cooked bowtie pasta
- 2 Tbsp pre-packaged pesto
- 2 Tbsp fresh grated Parmesan cheese
Cooking Instructions
- 1ADD
Turn on your Instant Pot® and select the Sauté function. Add the olive oil and allow it to heat.
- 2ADD
Add the sausage, carrots, onion and celery and cook until the sausage is cooked through and the onions have started to caramelize, about 5-10 minutes. Stir frequently (lid off).
- 3COOK
Add the garlic and cook until fragrant, about 30 seconds.
- 4MIX
Add the tomato paste, diced tomatoes, chicken stock, oregano and 1 cup of dry bowtie pasta, mixing to combine.
- 5NOTE
Cancel Sauté mode and close and lock the lid following manufacturer instructions to seal. Select Pressure Cook, make sure pressure is set to High and set the cook timer for 2 minutes. Once the Instant Pot® pressurizes (allow 15 to 20 minutes) the cook timer will start.
- 6NOTE
When the cook time is done, carefully quick-release the pressure following manufacturer instructions, turning the release valve with an oven mitt, wooden spoon, etc. It can take 2-5 minutes to depressurize completely.
- 7COOK
Open the Instant Pot, add the zucchini and beans and cook on Sauté once again for 5-8 minutes (lid off).
- 8SERVE
Stir in the spinach, let it wilt and serve!