Instant Pot Minestrone Soup
Servings: 6 people
Calories: 336kcal
If you’re craving a cozy, nourishing soup that comes together quickly, this Instant Pot Minestrone is the perfect solution. Packed with tender vegetables, hearty beans, and pasta in a rich tomato broth, it’s a comforting classic made easy in the pressure cooker.
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Equipment
Ingredients
- 1 Tablespoon olive oil
- 1 medium onion diced
- 1 stalk celery diced
- 1 large carrot diced
- 4 cloves garlic minced
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Pinch red pepper flakes
- 1 28-ounce can diced tomatoes
- 1 14-ounce can crushed tomatoes
- 4 cups chicken broth low-sodium
- Parmesan rind optional
- 1 15-ounce can kidney beans drained and rinsed
- 1 15-ounce can garbanzo beans drained and rinsed
- 1 cup ditalini pasta uncooked, or any preferred pasta
After Pressure Cooking:
- 1 medium zucchini sliced into half coins
- 2 cups fresh kale or baby spinach , chopped
- 2 teaspoons red wine vinegar
- Kosher salt and freshly ground black pepper to taste
For Serving:
- 1/3 cup freshly grated Parmesan
- 2 tablespoons fresh parsley chopped
Instructions
- Press SAUTE and add 1 Tablespoon olive oil to Instant Pot. Once hot, add 1 medium onion, 1 stalk celery and 1 large carrot. Saute 2-3 minutes, until softened. Add 4 cloves garlic and saute 30 seconds longer. Hit CANCEL.
- Add 1 1/2 teaspoons dried oregano, 1 teaspoon dried basil, 1 bay leaf, Pinch red pepper flakes, 1 28-ounce can diced tomatoes, 1 14-ounce can crushed tomatoes, 4 cups chicken broth, parmesan rind, 1 15-ounce can kidney beans, 1 15-ounce can garbanzo beans, and pasta to the pot. Stir to combine.
- Set pot to seal and cook on MANUAL high pressure for 5 minutes. It will take about 15 minutes for the pressure to build, then the countdown timer will begin.
- Once the time is up, quick release the pressure and remove the lid. Press SAUTE and add 1 medium zucchini and 2 cups fresh kale (or spinach). Saute 2-3 minutes until pasta is fully cooked and vegetables are tender.
- Add 2 teaspoons red wine vinegar and season with salt and pepper, to taste. Serve sprinkled with parmesan cheese and fresh parsley. Enjoy!
Video
Notes
Storage
- Store any leftover soup in an airtight container in the refrigerator for 3-4 days. Or, portion the soup into freezer bags and freeze for up to three months.
- One note: The pasta will become soggy, and the soup will become thicker as the pasta will continue to soak up that liquid. To solve this, I like to prepare the soup without the pasta, then when I’m ready to serve it, I add some cooked pasta to the warm soup.
- Add a parmesan rind into the mix. This adds tons of yummy flavor to your soup. I save my parmesan rinds in the freezer for special occasions like this. I’ve also found that stores sometimes carry parmesan rinds in the cheese section (love that this is happening now!)
- Don’t add the veggies until after pressure cooking time. To ensure the healthy vegetables don’t get overcooked and soggy, I add them after the pressure cook. Then, once the lid is removed, I turn the pot to SAUTE and simmer the zucchini and kale or spinach for a few minutes, until they’re just tender.
- Season at the end. After the soup is cooked, I add in a glug of red wine vinegar to add a bit of acidity (lemon juice also works). Then I season really well with salt and black pepper. The amount of seasoning you need will depend on the salt levels of your broth and the canned beans.
- Swap out the zucchini for frozen green beans.
- In place of the kidney beans, use cannellini beans or white beans.
- Don’t have oregano and basil on hand, simply use some italian seasoning.
- In place of kale, throw in some baby spinach.
- Make it dairy free by using nutritional yeast in place of parmesan.
Nutrition
Calories: 336kcal | Carbohydrates: 53g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 855mg | Potassium: 1223mg | Fiber: 12g | Sugar: 11g | Vitamin A: 4392IU | Vitamin C: 55mg | Calcium: 247mg | Iron: 5mg