Instant Pot Minestrone Soup
This Instant Pot Minestrone Soup recipe is full of tender pasta and veggies in a rich tomato broth and couldn’t be more simple to make! Using your electric pressure cooker makes quick work of this recipe and is done in 3 easy steps!
Here’s why you’ll love making Minestrone in the pressure cooker!
3 Simple steps to follow!
Do not let the ingredient list fool you! Approximately 15-20 minutes total until it’s ready! There is a bit of chopping involved yes, but that aside, it’s really a low prep meal. A healthy, hearty, meal in a bowl. This veggie packed soup tastes like it took hours. Just because it’s quick and easy don’t think it’s lacking flavor, because it’s definitely not! Serve it with a side of breadsticks or a slice of freshly baked focaccia for a comforting soup that will warm you through and through.
Minestrone soup is one of those soups that is hearty enough even meat eaters love it, but it fits the bill for your vegetarian loving friends as well. One of the things that I personally think is great about minestrone is it’s perfect for using up the odds and ends in your vegetable crisper drawer. In fact, that’s literally why and how it was invented was by people using up odds and ends of veggies.
Carrots, celery, onions, zucchini, green beans, potatoes, cabbage, kale, broccoli, cauliflower, you could even get away with hiding beets in Instant Pot Minestrone Soup! And that’s really saying something!
Soup lover? I’ve got you covered. Try these Easy Soup Recipes next:
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If you are adding veggies to your minestrone, here is a good rule of thumb to follow:
Firm veggies like potatoes, green beans, sweet potatoes should be added at the beginning.
Whereas softer veggies that don’t take much time to cook like zucchini, peas, and cabbage can be added at the end of the cook time. Once you’ve released the steam, add the veggies and hit the sauté button to allow the soup to simmer a few minutes longer.
Does it matter what shape pasta you use? No, not really! The only thing that matters is that you choose a pasta shape that is short enough you can easily fit in on a spoon with all the other goodies in your soup! Ditalini is my choice, but small shells, elbow macaroni, even alphabet letters will work! You can also use gluten free pasta, or protein pasta for this recipe.
Here’s what you’ll need to make Minestrone soup:
- olive oil
- garlic
- onion
- carrots
- celery
- dried basil
- dried thyme
- marinara sauce
- bay leaf
- diced or crushed tomatoes
- vegetable broth
- pasta
- canned kidney beans
- canned cannellini beans
- fresh spinach
- balsamic vinegar
- salt and black pepper
Step by Step Instructions:
Step 1: Add the olive oil to the instant pot. Press the sauté button, then add the onion, carrots, celery, and garlic. Sauté 3-4 minutes. Hit cancel.
Step 2: Add the basil, thyme, marinara sauce, tomatoes, bay leaf, broth and pasta to the instant pot. Make sure the valve is set to sealing. Use the manual or pressure cook setting and set for 2 minutes.
Step 3: After the timer goes off, carefully flip the valve to do a quick steam release. When the pressure has released, open the lid and stir in the spinach and beans. Replace the lid and allow to sit 5 minutes.
Step 4: Add the vinegar, salt and pepper and serve. I like to serve this soup with freshly grated parmesan cheese and crushed red pepper to garnish.
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Instant Pot Minestrone Soup
Ingredients
- 1 Tablespoon olive oil
- ½ cup chopped onion
- 2 cloves garlic (minced)
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 teaspoons dried basil
- ½ teaspoon dried thyme
- 1 24 ounce jar marinara sauce
- 1 15 ounce can diced or crushed tomatoes
- 1 bay leaf
- 1 quart vegetable broth
- ½ cup ditalini pasta
- 1 can red kidney beans (drained and rinsed)
- 1 can cannellini beans (drained and rinsed)
- 1 1/2 cups fresh baby spinach (chopped or torn to bite size pieces)
- ½ teaspoon balsamic vinegar
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Grated parmesan cheese (red pepper flakes to serve)
Instructions
- Step 1: Add the olive oil to the instant pot. Press the sauté button, then add the onion, carrots, celery, and garlic. Sauté 3-4 minutes. Hit cancel.
- Step 2: Add the basil, thyme, marinara sauce, tomatoes, bay leaf, broth and pasta to the instant pot. Make sure the valve is set to sealing. Use the manual or pressure cook setting and set for 2 minutes.
- Step 3: After the timer goes off, carefully flip the valve to do a quick steam release. When the pressure has released, open the lid and stir in the spinach and beans. Replace the lid and allow to sit 5 minutes. Add the vinegar, salt and pepper and serve.
- Serve with fresh grated parmesan and red pepper flakes.
Notes
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