Instant Pot Sweet Potato Minestrone Soup
Cook Time:
20 min
Prep Time:
15 min
Servings:
4
Ingredients
- 2 small sweet potatoes peeled and diced
- 1.5 tbsp olive oil
- 1 medium yellow onion
- 2 cloves garlic
- 1 tsp red chili flakes
- 1 can tomatoes
- 1.5 tsps italian seasoning
- 4-6 basil leaves
- 4 cups vegetable broth
- 1 carrot
- ½ zucchini
- 1-2 cups baby spinach
- 1 tsp black pepper
- ½ cup canned kidney beans
- Salt to taste
Directions
- Heat the oil on saute mode in the instant pot and add the minced garlic and red pepper flakes.
- Roast till the garlic releases its aroma.
- Add the onions and saute until soft and translucent.
- The carrots and zucchini are added next followed by the sweet potatoes and saute for a couple of minutes.
- Next, add the vegetable broth and the canned tomatoes.
- At the end, add the red kidney beans.
- Add salt, pepper, italian seasoning, and the basil leaves.
- Taste and check for good seasoning.
- Change the setting to pressure cook for 3 minutes and switch off the instant pot.
- Allow the pressure to release for 5-10 minutes and then quick-release the pressure manually.
- Once the lid is opened, add the spinach which will cook in the heat.
- Drizzle with vegan parmesan cheese and serve with warm bread.