Several years ago Greg and I fell in love with Tyler Florence’s “Hunter’s Minestrone”. Since learning how to use my Instant Pot, I have been having fun adapting my favorite recipes for my new toy. This one was fun but a bit tricky to adapt because of the pasta in the original recipe and the overall volume of ingredients. We played with it until we found something that seemed to work for our Instant Pot.
3/4 pound loose sweet Italian pork sausage
Extra-virgin olive oil
8 fresh sage leaves
1 sprig fresh rosemary
1 sprig fresh thyme
3 large cloves of garlic minced
2 medium carrots, roughly chopped
2 celery ribs, roughly chopped
1 onion, roughly chopped
1 (28-ounce) can crushed plum tomatoes
1 bay leaf
2 quarts chicken stock
1/2 cup of pearl barley (not instant)
1 (15-ounce) can cannelloni beans, drained and rinsed
1/2 bunch fresh parsley leaves, finely minced
Coarsely ground black pepper
Note: We buy our Italian pork sausage in links. If you do the same, cut open the casing, remove the meat, and discard the casing.
- Press SAUTE on the Instant Pot. (If it is not set to high, adjust it.)
- Saute the sausage in olive oil until it is just starting to brown
- Stir in the sage leaves, rosemary, thyme and garlic.
- Stir in the carrots, celery, and onion.
- Allow the ingredients to get coated and warm.
- Press CANCEL.
- Add the tomatoes, bay leaf, chicken stock, and barley.
- Press MANUAL and set it to 20 minutes.
- After the cooking is done, use the NATURAL RELEASE for 10 minutes.
- After 10 minutes, press CANCEL.
- Use the QUICK RELEASE for the rest of the pressure release.
- Open the Instant Pot and stir in the cannelloni beans and parsley.
- Allow the beans a few minutes in the soup to warm up.
- Season with salt and pepper and serve.