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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 pressure cooker makes quick work of this recipe and is done in 3 easy steps! 
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: 30 Minutes or Less
Cuisine: American
Keyword: beginner instant pot, instant pot soup, minestrone soup, quick and easy soup, weeknight dinner
Servings: 6 servings
Calories: 84kcal
Author: Amy D

Equipment

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

Store your leftover soup in an airtight container in the fridge for 3-4 days. 
Unfortunately because of the pasta, this soup does not freeze well. The pasta becomes mushy when cooked, frozen and then reheated.

Nutrition

Serving: 6g | Calories: 84kcal | Carbohydrates: 13g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 730mg | Potassium: 47mg | Fiber: 1g | Sugar: 2g | Vitamin A: 343IU | Vitamin C: 0.4mg | Calcium: 15mg | Iron: 1mg