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Minestrone Soup Instapot Recipe

minestrone soup
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2 Tbsp Coconut oil

1 pound grass-fed steak or stew meat of choice, cut into cubes

3 cloves garlic, minced

3 bay leaves

1 tsp dried oregano

½ tsp dried basil or 10 leaves fresh basil

3 ribs organic celery, chopped

4 cups frozen organic mixed vegetables

5 cups organic bone broth

1 tsp Himalayan sea salt

1 cup buckwheat

1 can white beans

1 pound organic gold or red potatoes, cubed

1 can (28 oz) crushed fire-roasted tomatoes

2-3 cups organic spinach or kale

Ground black pepper and all-purpose seasoning, to taste


Turn InstantPot to Saute and add coconut oil. Once hot, saute meat until seared on both sides. Season meat with salt, pepper and all-purpose seasoning. Add onion, garlic and celery to pot and saute. Deglaze the pan by adding 1 cup bone broth and scraping up the brown bits in the bottom of the pan and stirring to incorporate into the mixture. Add herbs and frozen veggies. Add remaining ingredients with the exception of spinach.

With venting knob in the closed position, pressure cook on high pressure for 5 minutes. Naturally release steam for 10 minutes once cooking time is complete. Carefully turn the venting knob to the venting position to release the remaining steam. When the floating valve drops, open the lid.

Add spinach and stir in. Serve hot topped with parmesan cheese.

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