Easy INSTANT POT Minestrone Soup Recipe│Fall Recipe Playlist

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Easy INSTANT POT Minestrone Soup Recipe│Fall Recipe Playlist

Today we are making one of my all time favorite soup recipes – minestrone! This soup is easy to make, healthy and flavorful – and perfect for meal prepping or a quick weeknight dinner. You can choose to add the pasta with the other ingredients in the soup – or cook it separately. I decided to cook it separately that way I could decide if I wanted pasta or not. If you want to cook the pasta in the soup, use roughly 6 ounces of pasta. What other recipes are you interested in?

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14 ½ ounces Fire Roasted Diced Tomatoes
4 Large Carrots
6 Garlic Cloves
1 Small Yellow Onion
2 Russet Potatoes
6 cups Water (substitute veggie broth if not using bouillon)
4 teaspoons Veggie Bouillon
2 teaspoons Garlic Bouillon
2 tablespoons Tomato Paste
1 tablespoon Avocado Oil
1 tablespoon Balsamic Fig Vinegar (substitute any other balsamic vinegar)
1 tablespoon Dried Basil
1 tablespoon Dried Thyme
⅓ cup Dry Red Wine (substitute water or broth)
1 cup Frozen Green Beans (substitute any other frozen veggie)
½ cup Frozen Peas
1 teaspoon Pink Salt
½ teaspoon Black Pepper
¼ teaspoon Red Chili Flakes (optional)

Peel and dice potatoes and carrots. Peel and finely chop onions and garlic. Set Instant Pot to sauté on HIGH and add avocado oil. Add onions and sauté until softened. Add garlic and carrots and sauté for 45 seconds. Add tomato paste and bouillon and sauté for 1 minute. Add the red wine and a splash of water. Add potatoes and stir well. Add dried spices and water and deglaze the bottom of the pot. Add tomatoes – but don’t stir. Add green beans and remaining water. Press cancel on the Instant Pot and set to sealing on HIGH pressure for 5 minutes. Allow 10 minutes of natural pressure and perform a quick release. Add peas and balsamic vinegar and stir. Serve into warmed bowls, top with fresh parsley and enjoy!

Peel and dice potatoes and carrots. Peel and finely chop onions and garlic. Heat a large pot over medium heat and add avocado oil. Add onions and sauté until softened. Add garlic and carrots and sauté for 45 seconds. Add tomato paste and bouillon and sauté for 1 minute. Add the red wine and a splash of water. Add potatoes and stir well. Add dried spices, water and tomatoes. Add green beans and remaining water. Bring to a boil and simmer for 15-20 minutes or until potatoes are tender. Add peas and balsamic vinegar and stir. Serve into warmed bowls, top with fresh parsley and enjoy!

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[Music] Hey guys it's tara and welcome back to Another video and another super Delicious Instant pot recipe we're gonna continue Our fall themed recipes today Now you guys have been asking for Another easy and delicious Soup so we're gonna make a minestrone Soup You guys are gonna absolutely love it Before we get started if you have not Already i would love for you to be a Part of this community you do that by Hitting the red subscribe button That's right below this video and be Sure to click the bell Icon that way you're notified each time I post A new video if you guys are ready to Make this super delicious Minestrone soup smash that like button And let's jump Right into the video We're going to start with our potatoes i Have two Large russet potatoes you could also use Sweet potatoes if you prefer And we're simply going to remove the Peel [Music] Then i'm slicing each potato in half And in half again and then i'm cutting Them into

Small little wedges you can keep them This size However i recommend cutting them bite Size Then i'm simply setting these in a bowl [Music] Next we're grabbing our carrots and even Though these are organic I decided to remove the peel anyway And then i'm just chopping these up You can make these into little cubes but I love just the simple round shape Then we're going to set it aside and Grab our onion I have one medium sized yellow onion Here you could also use a white onion or Even a red onion And i'm simply dicing this up you could Also throw it inside of a blender and Just puree it that would be even easier Remove the skins from the garlic I'm using five very large cloves use as Much or as little as you like Minestrone soup can be made with or Without Pasta i decided to cook my pasta on the Stove Separately that way since i'm meal Prepping this If i decided to have pasta that day i Could easily add a scoop Into my bowl and top it with the soup if You plan on Always eating your minestrone soup with

Pasta Go ahead and throw the pasta in and cook It at the same time With a soup and it will be delicious When the water comes to a boil Add a little bit of salt and then i'm Using this chickpea pasta i love this Pasta but you can use any pasta That you like and cook it according to The package instructions Now it's time to grab our instant pot Set to saute on high I'm adding some avocado oil The chopped up onions and i'm just Looking to soften these onions And i want to do this without the garlic Because i don't want the garlic to burn After a few minutes we're going to add The garlic And the carrots i love to saute the Carrots Just to caramelize them just a little Bit now i'm adding some tomato paste I highly recommend adding the tomato Paste now That way you can really incorporate it In i'm also using some Garlic bouillon and some veggie bouillon You can use all of one and if you don't Have the bouillon you can also you just Use Vegetable stock and of course i'm adding Some dry red wine I think wine really improves the flavor

Profile However if you don't want to cook with Wine you can simply add more Water or broth we're going to add the Potatoes Some dried basil and i'm using dried Thyme you could also use oregano A little bit of salt and this is where You really want to deglaze the bottom of The pot so nothing is stuck I'm adding some red chili flakes because I love heat and some cracked black Pepper Next it's time to add the tomatoes now I'm not going to stir it in i'm just Kind of Pushing it down a little bit minestrone Soup can be made with All different sorts of veggies if i Would have had some zucchini i Absolutely would have thrown it in But i didn't have any i did have some Frozen green beans So that's what i decided to use Add the frozen green beans you could Also use frozen asparagus Or any other kind of frozen veggie that You love Adding just a little bit more water Close the lid Make sure it's set to sealing and cook It on high pressure For five minutes we're going to allow 10 minutes of natural pressure perform a

Quick release And when the pin drops open the lid next I'm going to add some frozen green peas I didn't want to add these in the Beginning because i wanted them to Retain Their delicious texture i'm also adding Some balsamic Fig vinegar highly recommend to serve up This soup I'm first adding a ladle of that Chickpea Pasta then i'm gonna add the warm Delicious soup Right on top garnish it with some fresh Italian parsley Some red chili flakes ah you guys are Gonna absolutely Love this recipe i love Pairing soup with a crusty bread i've Got a great recipe on this channel if You want to check it out below You guys have got to try this recipe i Hope you enjoyed today's video and that You have a chance to try it Let me know any other recipe ideas you Have for a future episode In the comments below i'm going to leave A playlist of some delicious Fall recipes on the screen over here if You'd like to check that out Thanks so much for watching and i will See you in the next Video bye guys

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