Instant Pot Minestrone Soup cooks in just 5 minutes! Loaded with veggies, beans, and delicious pasta, then topped with lots of nutty parmesan cheese and fresh parsley. Serve it with crostini for dipping into that delicious broth.
Kosher salt and freshly ground black pepperto taste
1/3cupfreshly grated Parmesan
2tablespoonschopped fresh parsley leaves
Press SAUTE and add olive oil to Instant Pot. Once hot, add onions, celery and carrots. Saute 2-3 minutes, until softened. Add garlic and saute 30 seconds longer. Hit CANCEL.
Add oregano, basil, bay leaf, red pepper flakes, tomatoes, broth, parmesan rind, 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 zucchini and kale (or spinach). Saute 2-3 minutes until pasta is fully cooked and vegetables are tender.
Add red wine vinegar and season with salt and pepper, to taste. Serve sprinkled with parmesan cheese and fresh parsley. Enjoy!
Don't add the veggies until after pressure cookingtime. 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.
Freezing: You can freeze this soup. However, 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.