Instant Pot Buckwheat Minestra

asian european greek korean mediterranean middle eastern middle eastern region side soup spicy savory umami hard fast

Prep

32 min

Cook

43 min

Total

75 min

Ingredients (17)

2 tablespoons extra-virgin olive oil g

4 carrots, diced g

1 medium onion, diced g

½ red bell pepper, diced g

1 celery stalk, diced g

½ bunch flat-leaf parsley, chopped g

1 large clove garlic, minced g

½ cup raw buckwheat groats g

½ cup red lentils g

3 ½ small (3 ounce) potatoes, diced g

1 medium zucchini, cubed g

½ (12 ounce) package green beans, trimmed and cut into bite-sized pieces g

5 cups low-sodium vegetable broth g

¼ cup prepared hummus g

1 tablespoon sambal oelek (chile paste) g

1 pinch salt and ground black pepper to taste g

4 tablespoons nutritional yeast g

Nutrition

kcal

fat

carbs

protein

Instructions

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.