You are going to love this pressure cooker meatball minestrone! It takes minutes to prepare and it’s hearty, delicious and kid friendly too. Serve with plenty of grated Parmesan and fresh basil leaves or swirl some pesto over the top. Yum!
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Keyword: instant pot minestrone soup, meatball minestrone
Remove the casing from the sausages. Roll the sausage meat into mini meatballs using slightly damp hands. Set aside.
Heat the olive oil in the pressure cooker and fry the meatballs for 2 minutes. Remove using a slotted spoon and set aside.
Add a splash more oil if needed and then stir in the onion, celery and carrots. Fry for 4 minutes.
Add the stock, passata, macaroni, salt and meatballs and stir together.
Cover, set vent to sealing and cook at high pressure for 2 minutes then release the pressure manually.
Press the ‘sauté’ button and add the green beans and courgette. Cook for 2-3 minutes until just cooked.
Serve with plenty of grated Parmesan and fresh basil leaves or swirl some pesto over the top. Yum!
If you would like to add beans, you can drain a 400g (14oz) can of cannellini, borlotti or kidney beans and stir them in at the end, together with the green beans. Make sure the pasta you use is not quick-cook as it will turn to mush. If you do want to use quick-cook pasta stir it in at the end and cook until al dente.This is a fairly thick soup - bit like a stew. If you prefer it with more liquid, add 1-2 cups water in addition to the vegetable stock.