Description
This Instant Pot Minestrone Soup is a hearty and healthy vegetable soup simmered to perfection in a pressure cooker. Packed with fresh vegetables, beans, and pasta, it’s an easy and flavorful meal that comes together quickly with minimal prep and cooking time.
Ingredients
Scale
Vegetables
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 sticks celery, chopped
- 3 medium carrots, peeled & sliced
- 1 small zucchini, chopped
- 1 cup fresh green beans, chopped
Liquids & Canned Goods
- 1 (28 fluid ounce) can crushed tomatoes
- 4 cups chicken broth or veggie broth
- 1 (14 fluid ounce) can red kidney beans, drained
- 1 (14 fluid ounce) can white kidney (cannellini) beans, drained
Other Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3/4 cup uncooked elbow macaroni
- 1/4 teaspoon Italian seasoning
- Salt & pepper, to taste
- Fresh basil, torn, to taste
- Freshly grated parmesan cheese, to taste
Instructions
- Prep Ingredients: Chop all vegetables and mince the garlic to have them ready for cooking.
- Sauté Aromatics: Turn on the Instant Pot to sauté mode, add olive oil, butter, and chopped onion. Cook for about 4 minutes until the onions are soft and translucent.
- Add Garlic: Stir in the minced garlic and sauté for an additional 30 seconds to release its aroma.
- Add Liquids and Veggies: Pour in the crushed tomatoes and chicken or vegetable broth. Then, add celery, carrots, zucchini, green beans, kidney beans, white kidney beans, uncooked elbow macaroni, and Italian seasoning. Stir well to mix all ingredients and prevent pasta from sticking to the bottom.
- Pressure Cook: Close the Instant Pot lid, ensuring the valve is set to ‘sealing’. Cook on high pressure for 6 minutes. It will take approximately 15 minutes to come to pressure.
- Pressure Release: Once cooking is complete, perform a quick pressure release by moving the valve to venting carefully.
- Season and Serve: Open the pot, season the soup with salt and pepper to taste, and stir in torn fresh basil. Serve hot with freshly grated parmesan cheese on top.
Notes
- This recipe is a healthy, flavorful way to enjoy classic minestrone soup using an Instant Pot, which speeds up cooking without sacrificing taste.
- You can substitute vegetable broth for chicken broth to make it vegetarian.
- To adjust thickness, add more or less broth as desired.
- Fresh basil and parmesan cheese added after cooking provide freshness and enhance flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 299
- Sugar: 11 g
- Sodium: 974 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 5 mg
