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Instant Pot (Ground Turkey) Minestrone Soup


  • Prep Time: 30 minutes
  • Cook Time: 2 minutes (plus time to come to pressure and time to release pressure)
  • Total Time: 32 minutes
  • Yield: 12 servings 1x

Description

A colorful, healthy and brightly flavored soup that is full of vegetables, basil, beans, pasta, and ground turkey. This soup is made quickly in your Instant Pot (electric pressure cooker).


Scale

Ingredients

  • 1 pound ground turkey
  • 3/4 tsp salt
  • 1 tsp oregano
  • 1 tsp dried basil
  • 1 yellow or white onion, diced
  • 4 garlic cloves, minced
  • 2 ribs of celery, sliced into quarter inch pieces
  • 1 large carrot, grated or sliced
  • 1/2 pound fresh green beans, trimmed and cut into 1 inch pieces
  • 1 (28 oz) can crushed tomatoes
  • 1 (14 oz) can petite diced tomatoes
  • 6 cups of water and 2 Tbsp Better Than Bouillon Chicken Base (OR 6 cups chicken broth)
  • 1 (15 oz) can kidney beans, rinsed and drained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup ditalini pasta (or other pasta of your choice)
  • 2 Tbsp chopped fresh basil or 2 Tbsp of squeeze tube basil
  • Parmesan, for serving

Instructions

  1. Turn your Instant Pot to the saute setting on the middle heat option. Add in the turkey. Break up the ground turkey with a wooden spoon. Add in the salt, basil and oregano. Add in the onions and garlic. Brown the ground turkey for about 5 minutes.
  2. Add in the celery, carrots, beans, crushed tomatoes, diced tomatoes, chicken broth, kidney beans and black beans.
  3. Cover and lock the lid. Make sure valve is set to “sealing.” Pressure cook using the manual button for 2 minutes (high pressure). The pot will take a while to come to pressure because it is so full. Once the timer beeps, indicating the 2 minutes is up let the pot sit undisturbed for 10 minutes. Then carefully move the valve to “venting.” It will take about 5 minutes to vent all the extra steam and pressure out. Once you can, remove the lid.
  4. If you will be eating all the soup in one day you can add the dry pasta into the instant pot and cook on the saute setting until it is al dente. This will probably take about 5-10 minutes. If you will not be eating the entire batch of soup and will have leftovers I would suggest cooking the pasta until al dente on the stove top according to package directions. Then add a little pasta to each individual’s bowl. This way the pasta won’t get totally bloated and suck up all the broth. If you want to add the pasta in with everything else at the beginning you’ll need a heartier pasta like whole wheat rotini. The ditalini won’t hold up when cooked under pressure.
  5. Stir in the fresh basil. Ladle into bowls and top each serving with a tablespoon of parmesan cheese.

Notes

This makes a lot of soup! About 16 cups. You can halve this recipe if you’d like. The only issue with that is having half a can of tomatoes, half a can of beans, etc. Plan to have leftovers or serve this soup to a large crowd.

Get the Slow Cooker version of the recipe here

I used my 6 quart Instant Pot Duo 60 7 in 1*.

To make gluten free: Substitute noodles for GF noodles and decrease the cook time by 1 minute.

  • Category: Soup
  • Method: Instant Pot

Nutrition

  • Serving Size: 1 1/3 cup
  • Calories: 270
  • Sugar: 5 grams
  • Sodium: 918 mg
  • Fat: 8 grams
  • Carbohydrates: 19 grams
  • Protein: 18 grams