Instant Pot Minestrone - Gluten and Dairy Free

This recipe calls for some Balsamic Vinegar and some fresh spinach to be added at the end, after cooking.  

But I'll tell you what . . .I forget about 70% of the time (including the day I took these pics!)!  When everyone's hungry and we are in a rush to go 389 different places and there are 6 kids talking my ear off. . . it's a miracle I even made dinner! 

Don't be like me: add the spinach and balsamic.  

But if you do forget . . . just know it will still taste fantastic! 

Instant Pot Minestrone - Gluten and Dairy Free 

1 large carrot, chopped

1 large celery, minced 

1 medium zucchini, chopped 

onion, to taste 

garlic, to taste

2 t. basil

1 t. oregano

3/4 t. thyme

30 oz. diced tomatoes 

4 c. broth 

1 can red kidney beans, drained and rinsed 

1 can great northern beans, drained and rinsed 

1 c. uncooked GF pasta (we use macaroni or penne) 

2 bay leafs 

2 c. chopped spinach 

1 t. balsamic vinegar 

Add all ingredients except the spinach and balsamic vinegar to the instant pot.  Cook on high pressure for 8 minutes.  Quick release the pressure then add the spinach and balsamic vinegar (if you remember, ha!).  

Enjoy!