Step 1

Start the instant pot in SAUTE mode and heat olive oil in it.

Step 2

Add diced onions and minced garlic. Stir and Saute for 2 minutes.

Step 3

Add diced tomatoes and chopped celery, carrots and zucchini.  Add in the italian seasoning, salt, pepper and paprika.

Step 4

Add in the pasta, vegetable broth and white kidney beans. Stir it all up. Make sure the pasta is under the broth.

Step 5

Press Cancel and close lid with vent in sealing position. Set to SOUP setting (high pressure) for 5 minutes.

Step 6

When the instant pot beeps, let the pressure release naturally for 5 minutes. Then manually release the pressure.

Step 7

Stir in the chopped spinach and let it sit for 5 minutes.

Step 8

Garnish with parmesan cheese (optional) and minestrone soup is ready to serve.