How to Make Instant Pot Buckwheat Minestra - A Step-by-Step Guide

There's something undeniably comforting about a warm, hearty soup on a cold winter day. And when it comes to soups, few things are as satisfying as a bowl of minestra, the classic Italian vegetable and pasta soup. The traditional version typically includes pasta or rice, but this recipe puts a healthy twist on the classic by using hearty and nutritious buckwheat instead. And to make things even easier and faster, we'll be making it in the Instant Pot.

Buckwheat, despite its name, is n...

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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 carrots, diced
  • 1 medium onion, diced
  • ½ red bell pepper, diced
  • 1 celery stalk, diced
  • ½ bunch flat-leaf parsley, chopped
  • 1 large clove garlic, minced
  • ½ cup raw buckwheat groats
  • ½ cup red lentils
  • 3 ½ small (3 ounce) potatoes, diced
  • 1 medium zucchini, cubed
  • ½ (12 ounce) package green beans, trimmed and cut into bite-sized pieces
  • 5 cups low-sodium vegetable broth
  • ¼ cup prepared hummus
  • 1 tablespoon sambal oelek (chile paste)
  • 1 pinch salt and ground black pepper to taste
  • 4 tablespoons nutritional yeast

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 10 mins
  • Servings: 8
  • Yield: 8 servings

  • 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

    215 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Sodium: 232mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 10g
    • Total Sugars: 5g
    • Protein: 9g
    • Vitamin C: 34mg
    • Calcium: 53mg
    • Iron: 3mg
    • Potassium: 726mg