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Ingredients55 m servings 338
Original recipe yields 6 servings
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add olive oil. Add onion and garlic to the hot oil and cook until translucent, about 3 minutes. Add Italian dressing mix, oregano, basil, and celery seed. Saute until fragrant, about 2 minutes.
- Add tomatoes, carrots, and zucchini to the pot and stir to coat. Add broth, macaroni, beans, and corn. Stir to be sure macaroni is covered by the broth. Press cancel and select Soup setting; set timer for 15 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Stir in chopped spinach. Add Parmesan cheese to individual bowls to taste.
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Per Serving: 338 calories; 6.8 60.4 13.2 < 1 1345 Full nutrition
ReviewsRead all reviews 2
The recipe was very tasty. I used no-salt chicken stock and the salt in the can of corn was enough for my husband and me. The pasta was a bit soggy, perhaps it was because I used whole grain. ...