Best 4 Pressure Cooker Minestrone Soup With Beef Recipes

Welcome to the realm of hearty and comforting soups! Our pressure cooker minestrone soup with beef is an exceptional dish that combines the best of fresh vegetables, tender beef, and a flavorful broth, all prepared in a fraction of the time with the help of your trusty pressure cooker. This delectable soup is not only a culinary delight but also a breeze to make, with our easy-to-follow recipe guiding you every step of the way.

But that's not all! Along with the pressure cooker minestrone soup with beef, we have a delightful collection of minestrone soup recipes to tantalize your taste buds. Our classic minestrone soup recipe is a timeless dish packed with vibrant vegetables and a rich broth, delivering a symphony of flavors in every spoonful. If you're looking for a vegetarian alternative, our minestrone soup with beans and kale is a nourishing and satisfying choice, brimming with wholesome ingredients. And for those who love a touch of spice, our spicy minestrone soup is sure to ignite your senses with its aromatic blend of herbs and peppers.

So, whether you're a soup enthusiast or simply seeking a hearty and flavorful meal, our pressure cooker minestrone soup with beef and the accompanying minestrone soup recipes are guaranteed to warm your soul and leave you craving for more.

Here are our top 4 tried and tested recipes!

BEEFY MINESTRONE

Beefy Minestrone image

I know lots of minestrone recipes don't contain meat, but my husband thinks a meal is only a meal if it contains some sort of meat. Consequently, this is the perfect meal. It strikes that balance of flavorful, healthful, and soul-satisfying. -Juli Snaer, Enid, Oklahoma

Provided by Taste of Home

Categories Dinner Lunch

Time 6h50m

Yield 8 servings (3 quarts).

Number Of Ingredients 15

Ingredients

6 cups chicken broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) crushed tomatoes
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1 beef top round steak (1 pound) , cut onto 1/2-inch cubes
15 fresh baby carrots, halved
2 celery ribs, chopped
1 small onion, chopped
1/2 cup dry red wine
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon pepper
1 cup uncooked ditalini or other small pasta
Optional: Fresh oregano and shredded Parmesan cheese

Steps:

Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cover and cook on low for 6-7 hours or until meat is tender. , Stir in pasta. Cover and cook on high for 30 minutes or until pasta is tender. If desired, top with fresh oregano and shredded Parmesan cheese.

Nutrition Facts :

SLOW COOKER BEEF MINESTRONE SOUP

Slow Cooker Beef Minestrone Soup image

Yield 8

Number Of Ingredients 18

Ingredients

1 pound ground beef
1 (14.5 ounce) can diced tomatoes (do not drain)
2 cups carrots (chopped)
2 cups potatoes (chopped)
1 1/2 cups celery (chopped)
1 yellow onion (diced)
3 teaspoons minced garlic
1 Tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
4 cups beef stock
2 cups water
3 cups tomato juice
1 (15 ounce) can red kidney beans (drained and rinsed)
1 (15 ounce) can cannellini beans (drained and rinsed)
1 1/2 cups zucchini (diced)
1 cup ditalini pasta (uncooked)
1 (15 ounce) can green beans (drained)

Steps:

In a medium skillet, brown ground beef until completely cooked.
Place your ground beef, diced tomatoes, carrots, potatoes, celery, onion, garlic, Italian seasoning, salt and pepper into your slow cooker.
Add in beef stock, water, and tomato juice.
Cover and cook on low heat 6-8 hours or high 3-4 hours.
After cooking time is up, add in red kidney beans, cannellini beans, zucchini, pasta, and green beans. Cook on high heat for an additional 15 minutes or until pasta is tender.

HEARTY MINESTRONE SOUP (INSTANT POT®)

Hearty Minestrone Soup (Instant Pot®) image

So I feel like I am using my Instant Pot® at least 4 times a week. I have been having a great time experimenting and am amazed at the way the flavors are locked in and how quickly the meals are finished... not to say the super easy clean up. The main insert can go in the dishwasher and I hand-clean the top with very sudsy water.

Provided by FestivelySouthern

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone

Time 1h25m

Yield 8

Number Of Ingredients 18

Ingredients

2 tablespoons extra-virgin olive oil
1 pound beef stew meat
1 large onion, diced
2 stalks celery, diced
⅓ pound green beans, trimmed and cut into 1/2-inch pieces
1 large carrot, diced
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 pinch ground black pepper to taste
6 cups chicken bone broth (such as Kettle and Fire)
1 (28 ounce) can no-salt-added diced tomatoes
1 (14 ounce) can crushed tomatoes
1 (15 ounce) can red kidney beans, drained and rinsed
1 cup gluten-free ditalini pasta
1 pinch kosher salt to taste
⅓ cup finely grated Parmesan cheese
2 tablespoons chopped fresh basil

Steps:

Heat oil in a multi-functional pressure cooker (such as Instant Pot®) on Saute mode. Add beef and onion; cook until beef is no longer pink on the outside, about 4 minutes. Add celery, green beans, carrot, garlic, oregano, dried basil, and pepper. Stir to combine.
Pour broth, diced tomatoes, and crushed tomatoes into the pot with the beef. Stir well. Select Soup setting; close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in kidney beans and pasta. Turn on Slow Cook mode and cook until pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle soup into bowls and top with Parmesan cheese and fresh basil.

Nutrition Facts : Calories 369.3 calories, Carbohydrate 32.1 g, Cholesterol 56.7 mg, Fat 16.8 g, Fiber 8.1 g, Protein 23.4 g, SaturatedFat 5.6 g, Sodium 1214.6 mg, Sugar 4.9 g

MINESTRONE

Minestrone image

Vegetables and herbs fresh from my garden make this one of our favorite soups. This recipe makes a lot, so it's perfect for large gatherings or to freeze in smaller containers for fast meals.-Virginia Bauer, Botkins, Ohio

Provided by Taste of Home

Categories Dinner Lunch

Time 1h50m

Yield 20 servings (5 quarts).

Number Of Ingredients 20

Ingredients

2 cups coarsely chopped onions
1 cup sliced celery
1/4 cup minced fresh parsley
1/4 cup canola oil
2 garlic cloves, minced
5 cups beef broth
2 cups chopped tomatoes or 1 can (14-1/2 ounces) diced tomatoes, drained
1 can (15 ounces) tomato sauce
2 cups coarsely chopped cabbage
1 cup sliced fresh carrots
2 teaspoons dried basil or Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds ground beef
1-1/2 cups sliced zucchini
1 cup cut fresh green beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup uncooked ditalini or 4 ounces spaghetti, broken into 3-inch pieces
1 cup grated Parmesan cheese

Steps:

In a stockpot, saute the onions, celery and parsley in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , In a large skillet, cook beef over medium heat until no longer pink; drain. Stir into soup along with the zucchini, beans and pasta. Cover and simmer for 15-20 minutes or until vegetables and pasta are tender. Top each serving with cheese.

Nutrition Facts : Calories 209 calories, Fat 9g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 538mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 4g fiber), Protein 14g protein.

Tips:

For a vegetarian version of this soup, omit the beef broth and chuck roast. Add an extra cup of vegetable broth instead, and add 1 cup of chopped cooked lentils or beans.
If you don't have a pressure cooker, you can make this soup in a large pot over medium heat. Just simmer for 1 hour, or until the vegetables are tender.
To make this soup ahead of time, cook it according to the recipe and then let it cool completely. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. When you're ready to serve, reheat over medium heat until warmed through.
Serve with a side of crusty bread or crackers for a complete meal.

Conclusion:

This pressure cooker minestrone soup with beef is a hearty, flavorful soup that's perfect for a cold winter day. It's packed with vegetables, beef, and pasta, and it's sure to warm you up from the inside out. Plus, it's easy to make in the pressure cooker, so you can have a delicious soup on the table in no time.