Best 2 Instant Pot Buckwheat Minestra Recipes
Buckwheat minestra is a hearty and flavorful soup that is perfect for a cold winter day. It is made with buckwheat, a gluten-free grain that is packed with nutrients, and a variety of vegetables and herbs. The soup is simmered in a savory broth until the buckwheat is tender and the vegetables are cooked through. This recipe is made in an Instant Pot, which makes it quick and easy to prepare.
The article includes three variations of the buckwheat minestra recipe:
* **Classic Buckwheat Minestra:** This is the traditional version of the soup, made with a variety of vegetables and herbs.
* **Tuscan Buckwheat Minestra:** This version of the soup is made with kale, sausage, and cannellini beans.
* **Spring Buckwheat Minestra:** This version of the soup is made with fresh spring vegetables, such as asparagus, peas, and carrots.
All three versions of the soup are delicious and nutritious, and they are sure to please everyone at the table.
INSTANT POT® MINESTRONE
Hearty, delicious, and simple, this minestrone made in your Instant Pot®i is an easy vegetarian weeknight meal.
Provided by FrackFamily5 CA->CT
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Add onion and garlic to the hot oil and cook until translucent, about 3 minutes. Add Italian dressing mix, oregano, basil, and celery seed. Saute until fragrant, about 2 minutes.
- Add tomatoes, carrots, and zucchini to the pot and stir to coat. Add broth, macaroni, beans, and corn. Stir to be sure macaroni is covered by the broth. Press cancel and select Soup setting; set timer for 15 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Stir in chopped spinach. Add Parmesan cheese to individual bowls to taste.
Nutrition Facts : Calories 338.3 calories, Carbohydrate 60.4 g, Cholesterol 0.7 mg, Fat 6.8 g, Fiber 9.6 g, Protein 13.2 g, SaturatedFat 1.1 g, Sodium 1345.4 mg, Sugar 13 g
INSTANT POT® BUCKWHEAT MINESTRA
My husband and I eat soup at every supper. This is a vegan soup that I make at least 3 times a month. We love it that much. It makes a large quantity. I usually freeze half. During fall and winter, I use pumpkin or butternut squash. In the summer, I use green zucchini. I add lots of flavorful ingredients, so we never add salt.
Provided by Buckwheat Queen
Categories Zucchini Soup
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 215.3 calories, Carbohydrate 35.9 g, Fat 5.2 g, Fiber 9.6 g, Protein 9.3 g, SaturatedFat 0.9 g, Sodium 232.3 mg, Sugar 5 g
Tips:
- Use a variety of vegetables. This will give your minestra a more complex flavor and texture. Some good options include carrots, celery, onions, garlic, kale, and spinach.
- Don't be afraid to experiment with different herbs and spices. A few well-chosen herbs and spices can really elevate the flavor of your minestra. Some good options include thyme, rosemary, oregano, basil, and red pepper flakes.
- Use a good quality broth. The broth is the base of your minestra, so it's important to use a good quality one. If you can, make your own broth using bones, vegetables, and herbs. If you don't have time to make your own broth, use a store-bought broth that is low in sodium.
- Cook the buckwheat until it is tender but still has a slight bite to it. Overcooked buckwheat will be mushy and unpleasant.
- Serve your minestra with a dollop of yogurt or sour cream and a sprinkling of Parmesan cheese. This will add a rich, creamy flavor to the soup.
Conclusion:
Instant Pot buckwheat minestra is a healthy, hearty, and delicious soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this recipe a try.
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