Giveaway is now CLOSED. The winner is Janet and has been notified via email. Thank you for entering! Love you all!
Everyone’s favorite minestrone soup can be made in minutes right in your pressure cooker! With so many hearty, filling veggies and a Parmesan rind, this will the best, most cozy, flavorful minestrone soup you will ever have! Serve with freshly grated Parmesan, of course!
Welcome to the Damn Delicious Instant Pot giveaway week!
I have been posting so many Instant Pot recipes lately, and I know many of you don’t have the Instant Pot just yet.
So I have teamed up with the amazing folks over at Instant Pot so you can all win your very own programmable pressure cooker!
That means, I’m sharing 3 new Instant Pot recipes this week on Monday (today), Wednesday and Friday, and I am also giving away 3 brand new Duo 60 7-in-1 (6 Quart) Instant Pots ($99.95 USD).
This has 7 kitchen appliances in 1, including a pressure cooker, slow cooker, rice cooker, steamer, sauté, yogurt maker and warmer.
Not to mention, there are also 14 smart programs right at your fingertips – soup/broth, meat/stew, bean/chili, poultry, sauté/simmer, rice, multigrain, porridge, steam, slow cook, keep warm, yogurt, manual, and pressure cook.
And remember – you have three separate chances to win this – Monday (today), Wednesday and Friday, with my favorite Instant Pot recipes so make sure you come back for your new recipe + IP giveaway!
So to kick off this giveaway week, I am sharing a classic minestrone soup. You’ll be shocked to see how quickly this comes together in the IP. And don’t worry – this recipe is absolutely fool-proof so if you need a starter IP recipe, this is it.
The soup comes out amazingly hearty, chunky and loaded with so many veggies. But the real secret ingredient here is the Parmesan rind! That and the crusty bread you’ll serve with this.
All you have to do to enter the giveaway is to leave a comment below answering the following question: what will be the first thing you make in your new Instant Pot®?
Giveaway ends on Monday, April 16, 2018 at 9: 00 p.m. Pacific time. A winner will be selected by random.org and contacted by email. If there is no response after 48 hours, another winner will be selected. Open to US and Canada residents only.
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 ½ teaspoons dried basil
- 1 teaspoon dried oregano
- ½ teaspoon fennel seed
- 6 cups low sodium chicken broth
- 1 28-ounce can diced tomatoes
- 1 16-ounce can kidney beans, drained and rinsed
- 1 zucchini, chopped
- 1 3-inch Parmesan rind
- 1 bay leaf
- 1 bunch kale, stems removed and leaves chopped
- 2 teaspoons red wine vinegar
- Kosher salt and freshly ground black pepper, to taste
- ⅓ cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Set a 6-qt Instant Pot® to the high saute setting. Add olive oil, garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 2-3 minutes. Stir in basil, oregano and fennel seed until fragrant, about 1 minute.
Stir in chicken stock, diced tomatoes, kidney beans, zucchini, Parmesan rind and bay leaf. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Stir in kale until wilted, about 2 minutes. Stir in red wine vinegar; season with salt and pepper, to taste.
Serve immediately, garnished with Parmesan and parsley, if desired.
Disclosure: This giveaway is sponsored by Instant Pot®. All opinions expressed are my own.