For this recipe, Minestrone Cooked in a Pressure Cooker, you will find some types of vegetables indicated rather than others. No problem, because you can opt for those you prefer according to the season. This is a very simple and super quick recipe, which I call a meal saver, especially if you use ready-made frozen minestrone. I’ve also included the option to add tomato passata if you like it
With the pressure cooker, not only can you reduce cooking times, with an economic saving which is always welcome, but it’s also a method that makes food tastier and healthier because it retains almost all of their properties intact.
Don’t be afraid to use it, because nowadays they are really safe… I even have 3 for every need: 3.5L – 5L – 7L.
If you want to know more, to use it safely, then don’t miss: The pressure cooker and its use
For the minestrone cooked in a pressure cooker, and for all the recipes in which I use this cooking method, I always use the Lagostina pressure cooker 5L.
If you’re single, you can always opt for the Lagostina pressure cooker 3.5L
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 2 large carrots
- 7 oz cauliflower leaves
- all the green part of 2 leeks
- 7 oz pumpkin
- 7 oz Spinach
- 1 medium potato
- 7 oz Chard
- 2 stalks Celery
- 2 tbsps Tomato passata
- 3.5 oz bacon
- 4 tbsps Extra virgin olive oil
- to taste salt and chili pepper
- 1 quart Water
- to taste grated Parmesan cheese
Tools
- Pressure Cooker
- Knife
- 1 Cutting board
How to Prepare Minestrone Cooked in a Pressure Cooker
Clean, wash carefully the chard, spinach, and green leek scraps. Once you have drained and dried them, cut them into pieces of your preferred size. I like them rather small.
Use the same preparation process for the cauliflower scraps, the potato, and the pumpkin, and put everything in a large bowl.
Also cut the celery, carrot, and bacon into small pieces.
Put the freshly made mince into the pressure cooker, add two tablespoons of extra virgin olive oil, and let it brown for one or two minutes.
At this point, add all the vegetables, the necessary water to cover them, salt, and mix.
Seal the pressure cooker tightly with its lid, lower the valve, and put it on high heat. When the valve starts whistling loudly, lower it to minimum and let it cook for 10/12 minutes. After this time, turn off and let cool, then slowly raise the valve to let the steam escape. Only then can you remove the lid from the pot.
Serve your Minestrone Cooked in a Pressure Cooker hot with a drizzle of raw extra virgin olive oil, with croutons or short pasta to taste, and grated parmesan cheese.
Notes
Advice and Variations:
If you’re hungry and have little time, open the cold water tap and place the pressure cooker under it for a few seconds.
As soon as the safety valve goes down, vent and uncover.
Of course, if you don’t have time to prepare the minestrone with fresh vegetables, you can always prepare it with frozen ones… same procedure.
It will take even less cooking time, about 6/8 minutes, because the frozen vegetables are already blanched.
Love minestrone? Then don’t miss the recipe to recycle it if you have any leftovers: Minestrone and Rice Fritters
