Instant Pot 8-Minute Minestrone Soup with Pearled Sorghum

Lexi W. ยท February 25, 2019 | Recipes

If you are looking for ways to incorporate whole grains into your meals, sorghum is a naturally gluten free grain that can be popped like popcorn, ground into flour, used in soups and salads, or even brewed into beer. Find Nu Life Market's variety of sorghum products, and the pearled sorghum used in this recipe at https://nulifemarket.com/shop/.

 

Check out the segment on KAKE TV for more fun tips from Chef Alli for your recipe and to learn more about nu Life Market.

 

Ingredients

  • 1-2 Tbs. good olive oil
  • 1 1/2 tsp. smoked paprika
  • 1 small red onion, diced
  • 1 sweet red or yellow bell pepper, seeds and membranes removed
  • 4 carrots, diced
  • 4 celery ribs, diced
  • 3 cloves garlic, minced
  • 1/4 cup basil pesto, I used Barilla brand
  • 1 24 oz. jar of your favorite marinara sauce
  • 14 oz. can cannellini or navy beans, drained and rinsed
  • 1 cup uncooked Nu Life Market pearled sorghum grain
  • 2 bay leaves
  • 3 cups vegetable broth, heated heated
  • 1-2 cups chopped baby spinach or baby kale, if desired
  • chopped fresh Italian parsley and Parmesan cheese, grated or freshly shredded, for garnishing

Instructions

  1. In a 6-quart Instant Pot set to the sauté setting, add the oil; when the oil is hot, add the paprika and the vegetables; sauté for one minute, then turn off the sauté setting.
  2. Add the pesto, marinara, beans, sorghum, and bay leaves; top with broth - don’t stir these ingredients; leave them layered with the broth sitting mostly on top.
  3. Lock the IP lid into place, then use the manual button to choose the high pressure setting for 8 minutes, bringing the IP to full pressure. When the timer sounds, use a natural release for 10 minutes, then a quick release if any pressure remains in the IP.

  4. Carefully unlock the lid and give the soup a stir, adding the baby spinach, if desired. Remove the bay leaves before serving.
  5. Serve up steaming bowls of minestrone, garnished with a good sprinkle of parsley and lots of Parmesan, as well as good crusty slices of bread, for soppin’.