Pressure Cooker Minestrone Recipe

standard February 2, 2016 Leave a response
Minestrone in the Pressure Cooker

Here is a soup recipe I made for my pressure cooker cooking class at the Lawrence Public Library.

I like this soup on the stewy side, so I only added two cups of water. If you like yours thinner, add more water (up to 4 cups total).

Pressure cookers don’t explode these days if you follow the manufuctorer’s instructions. So it’s imperative that you carefully read the pressure cooker manual before you start using it.

Minestrone in the Pressure Cooker

Minestrone in the Pressure Cooker

Pressure Cooker Minestrone
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  1. Two tablespoons olive oil
  2. One large onion, finely chopped
  3. Four cloves garlic, minced
  4. One tablespoon chopped rosemary
  5. Two tablespoons chopped fresh oregano
  6. One carrot, diced
  7. One cup celery, diced
  8. One tablespoon tomato paste
  9. One potato, diced
  10. Two cups water
  11. One bunch kale, leaves torn (option: chop the sturdy stalks and add to the soup with the celery)
  12. Two cups cannellini beans that have been soaked overnight and drained.
  13. 1/2 teaspoon freshly ground black pepper
  14. 3 to 4 tablespoons basil pesto
  1. Add the oil to the pressure cooker pot. When an oil is hot, add the onion, garlic, rosemary and oregano, and a little salt. Cook, occasionally stirring until the onion is tender, about 5 minutes. Add the carrots, celery, and a little salt (plus chopped kale stalks if using). Cook about five more minutes.
  2. Add the tomato paste and stir until mixed in well.
  3. Add water.
  4. Lock lid in place. Following your manufacturer instructions, cook until pressure is built. Then start the countdown - 20 minutes.
  5. After 20 minutes, turn off pressure cooker and wait for natural pressure release (in other words, let the pressure released by itself).
  6. When all the pressure is released, open, taste and season with pepper and more salt if needed.
  7. Stir in the pesto just before serving.
Mrs. G's Appliance Chef


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