I start by telling and reiterating that I love the pressure cooker. It simplifies and speeds up cooking times. The result is excellent.
Among the many things you can cook in a pressure cooker is minestrone, either with fresh or frozen vegetables.
To cook the Pressure Cooker Minestrone, you just need 4 minutes of cooking from the valve whistle if there are only vegetables, 8 minutes instead if there are also legumes.
Do you realize how much time and money you save? Cooking time and gas savings.
I remind you that I have a youtube channel Anna foodiamo where you can find videos of my recipes. Try to take a look and if you like, subscribe.
Also check out How to Cook with a Pressure Cooker and Christmas and New Year’s Menu with the Pressure Cooker
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 2.2 lbs mixed vegetables for minestrone
- 1.5 tsp salt
- 3.4 cups water
- to taste extra virgin olive oil
- to taste grated Parmesan cheese
Tools
- Pressure Cookers
Preparation
Clean the seasonal vegetables you intend to include in your minestrone;
Pour a drizzle of oil into the pot and slowly sauté the vegetables;
Slowly pour in the water and stir;
Close the pressure cooker and increase the heat;
When the valve whistles, lower the heat and cook for 4 minutes if there are only vegetables or 8 minutes if there are also legumes;
After the time has passed, turn off the heat and wait for the valve to stop whistling;
Carefully open the lid, salt at the end, and stir.
Serve with a drizzle of raw oil and grated Parmesan cheese.
You can store the minestrone in the fridge for 2-3 days. You can freeze it in an airtight container.
