Minestrone (Pressure Cooked)
Submitted by jbcooks
Pressure cooker minestrone loaded with navy beans, fresh vegetables, orzo pasta, and a full cup of fresh basil. Cooks in 20 minutes under pressure with zucchini, cabbage, and green beans stirred in at the end for crisp-tender texture.
YIELD
8 servingsPREP
45 minCOOK
60 minREADY
12 hrsPressure cooking turns a soup that normally simmers for hours into a weeknight reality. Navy beans, plum tomatoes, carrots, leeks, celery, and a generous handful of fresh basil go under pressure for 20 minutes, and the beans come out creamy while the broth develops a depth that tastes like it cooked all afternoon.
The second stage is what keeps this minestrone interesting. Green beans, orzo, zucchini, and shredded cabbage get added after the pressure drops and cook uncovered for just a few more minutes. That two-stage method means tender beans and broth-soaked pasta alongside vegetables that still have bite.
Stir the orzo frequently once it’s in. It sinks and sticks to the bottom fast.
Chef Tips
- Soak navy beans overnight for the most even cooking. The quick-soak pressure method works in a pinch, but overnight gives better texture.
- A tablespoon of sugar stirred in at the end rounds out the acidity of the tomatoes and brightens every other flavor. Old Italian trick.
- Add boiling water (not cold) if the soup gets too thick. Cold water drops the temperature and slows everything down.
Variations
- Swap orzo for ditalini or small shells for a more traditional shape.
- Stir in a Parmesan rind during the pressure cooking stage for an extra savory backbone. Fish it out before serving.
- Add a can of cannellini beans alongside the navy beans for a heartier, two-bean version.
Ingredients
Directions
Soak the navy beans overnight or use the pressure cooker quick presoak method (see basic cooking times). Rinse, drain, and set aside.
Heat the olive oil in the cooker, and sauté the garlic and onion until the onionbecomes limp, about 3 minutes. Add the carrots, leek, celery, ½ cup basil, thyme, reserved navy beans, plum tomatoes with their juice, water and stock.
Lock the lid in place and over high heat bring to high pressure.
Adjust heat to maintain high pressure, and cook 20 minutes. Let the pressure drop naturally or use a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape.
Add the green beans and orzo and cook uncovered over medium heat for 5 minutes, stirring frequently so that the orzo doesn’t drop to the bottom of the pot and burn. If the soup becomes too thick, add 1 to 2 cups boiling water.
Add zucchini, cabbage, remaining basil, and salt and pepper to taste. Cook until the zucchini and green beans are crisp-tender, about 3 to 5 additional minutes.
Serve in individual bowls, garnished with Parmesan or romano.
Author’s note:
For a friend of mine, a superb minestrone always contains one secret ingredient: a tablespoon of sugar to enhance all of the flavors. She may be right.
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