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Instant Pot Minestrone Soup Recipe

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4 from 8 reviews

This Instant Pot Minestrone Soup is a hearty and flavorful Italian-inspired vegetable soup packed with nutritious ingredients like kidney beans, fresh vegetables, and pasta. Made effortlessly in just 30 minutes using the Instant Pot, this comforting soup is perfect for a quick and healthy meal. It features a blend of savory spices, fresh spinach, and optional Parmesan cheese for a rich finish.

Ingredients

Vegetables and Aromatics

  • 2 tablespoons Olive Oil
  • 1 cup Onion, diced
  • 1 tablespoon Garlic, minced
  • 1 can Diced Tomatoes (15 oz) or 4 fresh tomatoes, diced
  • 2 Celery Stalks, chopped (3/4 cup)
  • 2 Carrots, chopped (3/4 cup)
  • 1 Zucchini, chopped (3/4 cup)
  • 2 cups Spinach (Palak), chopped

Broth and Legumes

  • 32 ounces Vegetable Broth
  • 1 can White Kidney Beans (cannellini), 15 oz, drained

Pasta and Seasonings

  • 1/2 cup Pasta (elbow macaroni)
  • 2 teaspoons Italian Seasoning
  • 1 teaspoon Salt (adjust to taste)
  • 1/4 teaspoon Black Pepper (crushed, adjust to taste)
  • 1 teaspoon Paprika (adjust to taste)

Finishing Touches

  • 1/4 cup Parmesan Cheese, freshly grated (optional, skip for vegan)
  • Parsley, chopped (to garnish)

Instructions

  1. Heat Olive Oil and Sauté Aromatics: Start the Instant Pot in SAUTE mode and heat the olive oil. Add the diced onions and minced garlic, stirring and sautéing for about 2 minutes until softened and fragrant.
  2. Add Vegetables and Seasoning: Add the diced tomatoes along with chopped celery, carrots, and zucchini to the pot. Sprinkle in Italian seasoning, salt, black pepper, and paprika, stirring to combine all the flavors evenly.
  3. Combine Pasta, Broth, and Beans: Pour in the pasta, vegetable broth, and drained white kidney beans. Stir everything together, making sure the pasta is submerged under the broth for even cooking.
  4. Pressure Cook the Soup: Press Cancel to stop the sauté function. Close the Instant Pot lid and ensure the vent is set to the sealing position. Select the SOUP setting, which cooks at high pressure, and set the timer for 5 minutes.
  5. Release Pressure: When cooking completes and the Instant Pot beeps, allow the pressure to release naturally for 5 minutes to let the soup settle. Then manually release any remaining pressure before opening the lid.
  6. Add Fresh Spinach: Stir in the chopped fresh spinach into the hot soup and let it sit for 5 minutes. This will gently wilt the spinach without overcooking it.
  7. Garnish and Serve: Optionally, sprinkle freshly grated Parmesan cheese over each serving and garnish with chopped parsley for a burst of color and flavor. The soup is now ready to enjoy.

Notes

  • You can substitute elbow macaroni with other small pasta shapes like ditalini or shells.
  • For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
  • Adjust the salt and paprika according to your taste preference.
  • Leftover soup can be refrigerated for up to 3 days and reheated on the stovetop gently.
  • If you want a thicker soup, use less vegetable broth or cook a few minutes longer with the lid off on SAUTE mode to reduce.

Find it online: https://bitezly.com/instant-pot-minestrone-soup-recipe/