Wine Pairing: Instant Pot Bean Soup with Pesto and Santa Cristina
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4 servings
  • 1 Tablespoon extra virgin olive oil
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 2 medium carrots peeled and chopped
  • 1 stalk celery chopped
  • 1 14-ounce can diced tomatoes undrained
  • 1 14-ounce can chickpeas drained and rinsed
  • 2 cups vegetable stock
  • 2 bay leaves
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1½ packed cups fresh basil leaves
  • ¼ cup extra-virgin olive oil plus additional if needed
  • ¼ cup grated Parmesan cheese
  • 1 garlic clove minced
  • 1 Tablespoon pine nuts toasted
  1. Set Instant Pot to SAUTE and add olive oil. When oil is hot, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add the garlic, carrots and celery. Keep stirring and cook about 5 more minutes.
  2. Add the tomatoes, chickpeas, stock, bay leaves, salt and pepper. Cover and seal the lid - turn the vent to sealing. Hit CANCEL then press the MANUAL (high pressure) button and set the timer to 5 minutes. It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer. When timer beeps, let pressure release naturally for 5 minutes, then do a quick pressure release.
  3. While the soup is cooking, prepare the pesto.
  4. Place the garlic and pine nuts in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute.
  5. When the soup is finished, remove the bay leaves. Taste and season with pepper and more salt if needed.
  6. Serve in individual bowls topped with pesto.
Recipe by Honest Cooking at