Easy Instant Pot Spring Minestrone

Ingredients

• 2 tablespoons olive oil
• 2 medium leeks, white and light green parts only, sliced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups low-sodium vegetable broth
• 1 cup ditalini pasta (or other small pasta like shells or orzo)
• 1 bunch asparagus, woody ends trimmed, cut into 1-inch pieces
• 1 cup frozen peas
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1 lemon, zested and juiced
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste

Instructions

1. 1

   Set the Instant Pot to 'Sauté' on high. Once hot, add the olive oil. Add the sliced leeks, diced carrots, and diced celery. Cook for 5-7 minutes, stirring occasionally, until softened.

2. 2

   Add the minced garlic and cook for one more minute until fragrant.

3. 3

   Pour in a splash of vegetable broth to deglaze the pot, scraping any browned bits from the bottom with a wooden spoon.

4. 4

   Pour in the remaining vegetable broth, the rinsed cannellini beans, salt, and pepper. Stir to combine.

5. 5

   Secure the lid, set the steam release valve to 'Sealing'. Select 'Pressure Cook' or 'Manual' and cook on high pressure for 5 minutes.

6. 6

   Once the timer finishes, perform a quick release by carefully moving the valve to 'Venting'.

7. 7

   Once the pin drops, open the lid. Select the 'Sauté' function again. Add the dry ditalini pasta and chopped asparagus to the pot.

8. 8

   Simmer for 6-8 minutes, stirring occasionally, until the pasta is al dente and the asparagus is crisp-tender and bright green.

9. 9

   Press 'Cancel' to turn off the heat. Stir in the frozen peas, chopped dill, chopped parsley, lemon zest, and lemon juice. The residual heat will cook the peas instantly.

10. 10

    Taste and adjust seasoning with more salt and pepper if needed. Serve immediately.