{"id":3375,"date":"2020-08-22T23:05:55","date_gmt":"2020-08-23T05:05:55","guid":{"rendered":"http:\/\/www.pressurecookingtoday.com\/?p=3375"},"modified":"2022-01-29T22:57:52","modified_gmt":"2022-01-30T05:57:52","slug":"garden-minestrone-soup","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/garden-minestrone-soup\/","title":{"rendered":"Instant Pot Garden Fresh Minestrone Soup"},"content":{"rendered":"\n

Instant Pot Minestrone Soup<\/strong> is fresh, healthy, and packed with beans, pasta, and garden produce like tomatoes, zucchini, and corn. <\/em><\/p>\n\n\n\n

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So this one-pot garden minestrone soup recipe is packed with fresh tomatoes from my vegetable garden and fresh corn from a nearby produce stand.<\/p>\n\n\n\n

Fresh tomatoes have so much more flavor than store-bought, so the broth features whole, ripe tomatoes, sweet corn, zucchini, onions, and celery. <\/p>\n\n\n\n

Update: <\/em><\/strong>I always look forward to the first minestrone soup from garden produce. We\u2019ve updated the post to answer your most common questions and added a new how-to video to walk you through the process!<\/p>\n\n\n\n\n\n\n\n

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Making Garden Minestrone Soup in an Instant Pot<\/h2>\n\n\n\n

This Minestrone Soup recipe will work in any brand of electric pressure cooker, including the Instant Pot<\/a>, Ninja Foodi<\/a>, or Power Pressure Cooker XL<\/a><\/p>\n\n\n\n

You\u2019ll start by saut\u00e9ing to soften the veggies<\/strong> first. Then, just add the remaining ingredients, seal up the lid, and walk away. <\/p>\n\n\n\n

After a 4-minute cook time<\/strong> at high pressure and a 5-minute natural pressure release<\/strong>, the fresh Italian smells of minestrone will draw your crowd to the dinner table!<\/p>\n\n\n\n

Add a dusting of your favorite cheese and a side of crusty bread, and you have a complete garden-fresh dinner. <\/p>\n\n\n\n

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How to Remove the Peel and Seeds from Fresh Tomatoes <\/h2>\n\n\n\n

I prefer to remove the tomato seeds and peels before adding the tomatoes to the pot. <\/p>\n\n\n\n

Here is the best way to de-seed and peel fresh tomatoes:<\/strong><\/p>\n\n\n\n

  1. Bring a medium pot of water to a rapid boil on the stove. <\/li>
  2. Score a small \u201cX\u201d on the bottom of  each tomato with a paring knife. <\/li>
  3. Submerge the tomatoes into the boiling water for 30 seconds. <\/li>
  4. When you remove the tomato, the skin around your \u201cX\u201d should be peeling away slightly. Grab hold of the peel and the tomato skin should come right off. <\/li>
  5. Then slice the tomato in half and easily scoop out the seeds. <\/li><\/ol>\n\n\n\n

    Note: <\/strong>We\u2019re posting a how-to video on Barbara Bakes in the next few weeks\u2014we\u2019ll link to it as soon as it\u2019s up. <\/p>\n\n\n\n

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    Can I Use Canned Tomatoes For Instant Pot Minestrone?<\/h2>\n\n\n\n

    Yes! While I designed this recipe to make the most of fresh garden produce, there\u2019s no reason not to make minestrone in your pressure cooker during cooler months of the year. <\/p>\n\n\n\n

    You can substitute the fresh tomatoes with two 14 ounce cans of diced tomatoes. <\/strong><\/p>\n\n\n\n

    You can also substitute fresh corn with frozen if you\u2019re making the minestrone out of season. Just add it in at the very end and allow to heat through before serving. <\/p>\n\n\n\n

    Tip:<\/strong> I often use add the frozen corn to individual bowls to cool down my kids\u2019 soup more quickly. (Why won\u2019t kids eat food when it\u2019s warm?!) \ud83d\ude06<\/p>\n\n\n\n

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    Can I Make A Double Batch?<\/h2>\n\n\n\n

    If you have an 8-quart pressure cooker, this is a great big-batch recipe. <\/strong><\/p>\n\n\n\n

    Simply double all of the ingredients and reduce the cook time to 2 minutes <\/em><\/strong>with a 10 minute natural pressure release. <\/p>\n\n\n\n

    Finish with a quick pressure release and serve it up! <\/p>\n\n\n\n

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    Make-Ahead Instant Pot Minestrone Soup<\/h2>\n\n\n\n

    You can easily make this summertime soup recipe ahead of time. It also freezes well. <\/p>\n\n\n\n

    \ud83d\uded1 If you\u2019re planning to freeze your minestrone, I recommend cooking the pasta separately. <\/strong>(Cooked pasta can get mushy when frozen and reheated.)<\/p>\n\n\n\n

    If I’m making a big batch to freeze, I’ll cook the pasta on the stove while the soup cooks in the Instant Pot. Then freeze the cooked pasta in one zip-top bag or container and the soup in a separate container. <\/p>\n\n\n\n

    When you\u2019re ready to serve the soup, combine the two to reheat. You can reheat the soup on your stove or back in the Instant Pot using the Saut\u00e9 function until heated through.<\/p>\n\n\n\n

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    More Pressure Cooker Soup Recipes<\/h2>\n\n\n\n

    No matter the season, there are plenty of reasons to make healthy soups in your Instant Pot \/ pressure cooker.<\/strong> Here are more of the best Instant Pot soup recipes to try:<\/p>\n\n\n\n