Instant Pot Buckwheat Minestra

Showcase your favorite seasonal vegetables in this no-fail Instant Pot vegetable soup made hearty with buckwheat and lentils.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 215 Calories

Ingredients

• 1 pinch salt and ground black pepper to taste
• 4 carrots, diced
• 1 large clove garlic, minced
• 1 medium onion, diced
• 2 tablespoons extra-virgin olive oil
• 1 medium zucchini, cubed
• 1 celery stalk, diced
• 4 tablespoons nutritional yeast
• 1 tablespoon sambal oelek (chile paste)
• 5 cups low-sodium vegetable broth
• 0.5 red bell pepper, diced
• 0.5 cup red lentils
• 0.5 bunch flat-leaf parsley, chopped
• 0.5 cup raw buckwheat groats
• 3.5 small (3 ounce) potatoes, diced
• 0.5 (12 ounce) package green beans, trimmed and cut into bite-sized pieces
• 0.25 cup prepared hummus

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.