Pressure Cooker Buckwheat Minestra

Name: Pressure Cooker Buckwheat Minestra
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 servings
Cuisine: International
Ingredients: 0.5 cup Buckwheat Groats; 1 stalk Celery; 4 whole Diced Carrots; 1 whole Diced Onion; 3.5 whole Diced Potatoes; 2 tbsp Extra-Virgin Olive Oil; 0.5 bunch Fresh Parsley; 0.5 whole Green Beans; 0.25 cup Hummus; 1 whole Minced Garlic; 4 tbsp Nutritional Yeast; 0.5 whole Red Bell Pepper; 0.5 cup Red Lentils; 1 pinch Salt & Pepper; 1 tbsp Sambal; 5 cups Vegetable Broth; 1 whole Zucchini

Dinner 🍽️Lunch 🥪Soup 🍲 Sugar-Free Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻

Pressure Cooker Buckwheat Minestra is a hearty vegetable soup layered with earthy buckwheat, tender red lentils, and a medley of garden vegetables. A swirl of hummus adds creaminess while sambal oelek brings gentle heat, balanced by savory nutritional yeast. Serve it steaming hot for a comforting weeknight dinner or a nourishing make-ahead lunch.

Prep30 mins
Cook30 mins
Serves8
DifficultyMedium

1

Turn on a multi-functional pressure cooker (such as an Instant Pot) and choose the Saute function. Add the oil. Cook and stir the carrots, onion, bell pepper, celery, parsley, and garlic until the vegetables are fragrant and the onion is translucent, about 8 minutes. Turn off the Saute function.
2

Add the buckwheat and lentils; stir to coat with the oil and vegetables. Add the potatoes, zucchini, and green beans. Pour in the broth and stir to combine. Close and lock the lid. Select high pressure per the manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for the pressure to build.
3

Release the pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Open the lid and stir in the hummus and sambal oelek. Season with salt and pepper. Divide the soup among 8 bowls. Top each with 1/2 tablespoon nutritional yeast. Serve warm.