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Plant Based Smokey Gouda Sauce
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
4-6 servings
|
Ingredients
- 1/2 cup yellow onion chopped
- 2 cloves garlic minced
- 1/2 cup Zucchini chopped
- 1/2 red bell pepper diced (about
1/2 cup ) - 1 cup green beans fresh, string removed and cut into thirds
- 1 cup Eggplant cut into cubes
- 1 stalk celery diced
- 1/2 cup carrot chopped
- 1 small russet potato diced
- 1/4 cup parsley chopped
- 15.5 ounce garbanzo beans rinsed and drained well,
1 can . - 12 ounce tomatoes diced,
1 can - 2 teaspoons basil dried
- 2 teaspoons oregano
- 10 turns black pepper
- 1 teaspoon salt
- 3 cups Water
Ingredients
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|
Instructions
- Prep and measure out all of the ingredients first. This will make it super easy to throw together.
- Press Sauté on your Instant Pot and let the inner pot heat up for 2 minutes.
- Add all of the ingredients, except for the water and sauté for 5 minutes, stirring regularly so that nothing sticks to the bottom of the pot (onion, garlic, zucchini, bell pepper, green beans, eggplant, celery, potato, parsley, garbanzo beans, tomatoes, basil, oregano, black pepper and salt). Add just a splash of water if the veggies start to stick.
- Turn off the Instant Pot, add the water and stir. Lock the lid into place, making sure the nozzle is in the sealing position.
- Use the Manual setting and set the timer for 10 minutes. When time is up, use the natural release method. When all of the pressure is out of the Instant Pot, take off the lid and allow to cool.
Recipe Notes
A true modern hippie, Molly lived in a teepee as a wee one, then moved into an adobe house that her parents built by hand. They didn’t have indoor plumbing growing up, so it was outhouse city until she moved away for college. While she still has the free spirit, she also has a love affair with her Instant Pot, Netflix and indoor plumbing.
Molly holds a certificate in plant-based nutrition from Cornell University in conjunction with the T. Colin Campbell Foundation. For over a decade she has been working in the plant-based field, and is overjoyed that so many people are turning to a Whole Food Plant Based diet. She would love to help you on your journey too!
You can join Molly’s community through her Facebook group “Clean Food Dirty Girl” and her email on her blog!
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Dont like the oregeno in it, zuchinni soggy. Ew.
My family and I loved it. This was my first Instant Pot dish. I’m not new to pressure cooking, so I expected pressure up and pressure releasing times, but doubling+ (almost to the 2/3 full line) the recipe and using the 8qt Duo, the cool down was an hour.
Love this soup!! So much flavor!! Will for sure be making
again
I love this Minestrone Soup and make it all the time. I like to use sweet potato, and sometimes I substitute red lentils instead of garbanzo beans. I never add the green beans (don’t like them).