Instant Pot Minestrone Soup

• carrots, chopped↗4
• celery stalks, chopped↗4
• half an onion, chopped0.5
• cloves garlic, minced↗3
• half an head of green cabbage, thinly sliced0.5
• DeLallo pesto↗0.25 cup
• jar of DeLallo marinara sauce↗24 ounce
• can cannellini or navy beans↗14 ounce
• water↗3 cups
• salt↗1 teaspoon
• bay leaves↗3
• smoked paprika (optional - see notes)↗2 teaspoon
• uncooked bulgur↗1 cup
• chopped fresh parsley
• Parmesan for topping↗

Step-by-step instructions

1. 1

   Add All Ingredients: Place everything in the first list inside an Instant Pot / pressure cooker. Turn on the soup setting (30 minutes) . Go put your feet up!

2. 2

   Cook Bulgur: Use the quick release to let the steam out (hang on, it takes a few minutes) . Pull out the bay leaves. Add the bulgur, replace cover, and let it all sit together to cook the bulgur for a while (about 20 minutes) . Add more water as needed.

3. 3

   Serve: Serve with Parmesan and fresh parsley. I’d also like to mention that the leftovers are mighty delicious.