Pressure Cooker Mexican Salsa Minestrone

Pressure cooker Mexican salsa minestrone. A very popular minestrone soup cooked in a pressure cooker. #pressurecooker #instantpot #mexican #dinner #soup #healthy
  • Yield: 6 soup bowls
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 10m
  • Ready In: 20m

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Nutritional Info

This information is per serving.

  • Calories

    126
  • Fat

    0.6 g
  • Saturated Fat

    0 g
  • Cholesterol

    0 mg
  • Sodium

    500 mg
  • Potassium

    0 mg
  • Carbohydrate

    24.8 g
  • Fiber

    3.4 g
  • Sugars

    7.2 g
  • Protein

    4.2 g

Pressure cooker Mexican salsa minestrone. A very popular minestrone soup cooked in a pressure cooker. Are you looking for more quick and easy pressure cooker recipes? We have a huge collection of them, please check it out-Pressure Cooker Recipes

You may also like Beef Lo Mein, another yummy dish cooked in an electric pressure cooker.

Pressure Cooker Mexican Salsa Minestrone

Ingredients

  • 10 cups (2.5 L) chicken broth
  • 1 cups (250 ml) chunky tomato salsa
  • half of yellow onion, peeled and finely chopped
  • 2 cloves garlic, peeled and minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 potatoes,peeled and cubed
  • 2 medium carrots, peeled and diced
  • 1 cup sliced zucchini
  • 1 cup kidney beans
  • 1 cup diced peeled chayote
  • 1 cup frozen white corn kernels
  • 1/2 cup frozen petite peas
  • 1/2 cup (125 ml) soup pasta
  • 1/2 cup chopped fresh cilantro
  • salt and freshly ground black pepper to taste

Method

Step 1

In a pressure cooker, combine all ingredients, except soup pasta, cilantro and seasoning. Stir well.

Step 2

Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 12 minutes.

Step 3

Using the Quick Release method, bring pressure to normal. Carefully open pressure cooker. Stir in soup pasta. Switch the pot to the sauté mode. Bring to a boil, uncovered. Boil gently until pasta is tender to bite (for 6-8 minutes).

Step 4

Season with salt and black pepper. Stir in fresh cilantro. Serve hot with fresh warm tortillas on the side.

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