Instant pot minestrone soup

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INGREDIENTS

For the Instant Pot Minestrone:
  • 4-5 carrots, chopped
  • 4-5 celery stalks, chopped
  • half an onion, chopped
  • 3 cloves garlic, minced
  • half of a head of green cabbage, thinly sliced
  • 1/4 cup DeLallo pesto
  • 1 24-ounce jar of DeLallo marinara sauce
  • 1 14-ounce can cannellini or navy beans
  • 3 cups water
  • 1 teaspoon salt
  • 3 bay leaves
  • 2 teaspoons smoked paprika (optional – see notes)
To add at the end:
  • 1 cup uncooked bulgur
  • chopped fresh parsley
  • Parmesan for topping

INSTRUCTIONS

  1. Part One: Place everything in the first list inside an Instant Pot / pressure cooker. Turn on the soup setting  (30 minutes). Go put your feet up!
  2. Part Two: Use the quick release to let the steam out (hang on, it takes a few minutes). Pull out the bay leaves. Add the bulgur, replace cover, and let it all sit together to cook the bulgur for a while (about 20 minutes). Add more water as needed.
  3. Serve like a boss: Serve with Parmesan and fresh parsley. I’d also like to mention that the leftovers are mighty delicious.

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