Instant Pot Buckwheat Minestra

Instant Pot Buckwheat Minestra

For the busy moms out there, this recipe is for you! With just a few ingredients and an Instant Pot, you can have a wholesome soup ready in 30 minutes. This would be perfect to bring to work or enjoy at home with your family.
This delicious and nourishing dish includes: tomatoes, carrots, celery, onion, garlic and dried oregano. The buckwheat adds fiber and protein while the vegetables provide essential vitamins and minerals that keep us healthy. Plus it’s vegan friendly! So go ahead- make yourself some minestra today!

prep: 30 mins cook: 30 mins additional: 10 mins total: 70 mins Servings: 8 Yield: 8 servings

Ingredients:

3 ½ small (3 ounce) potatoes, diced

½ red bell pepper, diced

4 tablespoons nutritional yeast

1 pinch salt and ground black pepper to taste

1 tablespoon sambal oelek (chile paste)

4 carrot, (7-1/2″)s carrots, diced

2 tablespoons extra-virgin olive oil

½ cup raw buckwheat groats

1 celery stalk, diced

½ (12 ounce) package green beans, trimmed and cut into bite-sized pieces

½ bunch flat-leaf parsley, chopped

1 medium onion, diced

¼ cup prepared hummus

½ cup red lentils

1 large clove garlic, minced

5 cups low-sodium vegetable broth

1 medium zucchini, cubed

Instructions:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil. Cook and stir carrots, onion, bell pepper, celery, parsley, and garlic until vegetables are fragrant and onion is translucent, about 8 minutes. Turn off Saute function.

Add buckwheat and lentils; mix to coat with the oil and vegetables. Add potatoes, zucchini, and green beans. Pour in broth; stir to mix. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Open lid and stir in hummus and sambal oelek. Season with salt and pepper. Divide soup among 8 bowls. Top each with 1/2 tablespoon nutritional yeast. Serve warm.

Nutrition Facts:

Per Serving: 215 calories; protein 9.3g; carbohydrates 35.9g; fat 5.2g; sodium 232.3mg.

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