Instant Pot Minestrone Soup

Ingredients

• 1 teaspoon avocado or olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 cups 1/2-inch chopped carrots
• 2 cups 1/2-inch chopped celery
• 2 1/2 cups 1/2-inch diced butternut squash
• 1 (26 oz.) box crushed or diced tomatoes (such as Pomi)
• 32 oz. vegetable broth
• 2 (15 oz.) cans white beans, drained and rinsed
• 1 cup shell pasta (or bowties)
• 1 tablespoon chopped fresh thyme
• 2 sprigs fresh rosemary, chopped
• 1 tablespoon dried oregano
• 5 oz. baby spinach
• salt and pepper to taste
• fresh parsley
• 1/2 cup fresh pesto (store bought or homemade)

Steps

1. Add the oil to the Instant Pot and set to saute. Add the onion, garlic, carrots, celery, and butternut squash. Saute for 5 minutes, until starting to soften.
2. Add the tomatoes, broth, beans, pasta, and herbs and stir to combine. Set the pot to manual mode for 4 minutes with the valve set to sealing.
3. Carefully quick release the pressure valve. Stir in the spinach to wilt. Season to taste with salt and pepper.
4. To serve, garnish with fresh parsley and a dollop of pesto.

Source

yummymummykitchen.com