instant pot minestrone

This easy Instant Pot minestrone recipe features chunky vegetables, pasta, and a hearty broth. Top with pesto or Parmesan for a tasty healthy meal!

Instant Pot Minestrone

onion (or leek)

carrots

celery rib

zucchini squash (or 1 to 2 cups of other chopped vegetables)

olive oil

tomato paste

quart vegetable broth

tomatoes

water

bay leaf

teaspoon each dried oregano and thyme

cannellini beans

pasta shells

garlic cloves, grated

baby kale (or spinach

black pepper

parsley,

Optional topping: Parmesan cheese, basil pesto or vegan pesto

Prep the vegetables: Peel and small dice the onion and carrots. Small dice the celery and zucchini.

Turn on Saute mode (on Medium)

and add the olive oil to the Instant Pot. When it is heated, add the onion, carrots, celery and tomato paste, and cook for 5 to 6 minutes until the onions are just translucent.

Add the vegetable broth, tomatoes and juices, water, zucchini, bay leaf, oregano, thyme, and 1 teaspoon kosher salt. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.

Cook on High Pressure for 0 minutes

Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 15 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)

Quick release

Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid. Remove the bay leaf. Add the white beans, pasta, and grated garlic (you can grate it right into the pot).

Turn on Saute mode to Low

and cook until the pasta is al dente, about 8 to 10 minutes. Turn off the heat and stir in the baby greens for a few seconds until wilted. (If you&#8217;re using tougher greens like mature kale, chop them and add them in the last 5 minutes of the cook time.)

Add the remaining 1/2 teaspoon kosher salt. Taste and add fresh ground black pepper and more kosher salt to taste. Garnish with chopped parsley (or optionally add Parmesan cheese shavings or basil pesto or vegan pesto).

This Instant Pot Minestrone Soup is one of the very best Instant Pot soup recipes. It&#039;s full-flavored, easy to make, and healthy!

Instant Pot Minestrone Soup

onion

celery

garlic (minced)

oregano

thyme

salt (or

black pepper (or

vegetable broth

chopped Yukon gold potatoes

green beans

can fire roasted crushed tomatoes

dry short pasta shapes (such as small shells, ditalini or elbow pasta)

red kidney beans, cannellini beans

lemon juice, red pepper flakes Parmesan cheese (optional,

Heat the olive oil in the Instant Pot using the saute function. When the pot is hot, add the chopped onion, carrots and celery. Saute, stirring often, until the vegetables soften, about 5 minutes.

Add the minced garlic, dried oregano, dried thyme, salt and pepper and cook, stirring, for 30 seconds. Press &quot;Cancel&quot; to turn off the saute function.

Pour in the broth and stir, scraping up any bits stuck to the bottom of the pot. Add the potatoes, green beans, tomato paste and fire roasted crushed tomatoes. Stir.

Close the Instant Pot lid and turn the valve to the sealing position. Set the pressure cook time to 4 minutes at high pressure, using the Pressure Cook or Manual function. The Instant Pot will take about 25 minutes to reach pressure and then the cook time will begin counting down.

Meanwhile, cook the pasta in a pot on the stove, according to the package directions for al dente. Rinse and drain the cooked pasta.

When the cook time on the Instant Pot ends, allow the pressure to release naturally for 5 minutes by leaving the Instant Pot alone. Then quick release the remaining pressure by carefully and slowly turning the valve to the venting position (I use the handle of a long spoon to do this). Once all of the steam has escaped and the pin drops down, carefully open the Instant Pot lid.

Stir the beans and cooked pasta into the soup. Taste and season with additional salt and pepper if needed. If desired, serve the soup with a squeeze of fresh lemon juice or a small pinch of red pepper flakes, to taste. Serve with grated Parmesan cheese, if desired.

15 Instant Pot Soup Recipes: Instant Pot Minestrone Soup

Heat the olive oil in the Instant Pot using the sauté function. When the pot is hot, add the chopped onion, carrots and celery. Cook, stirring often, until the vegetables soften, about 5 minutes.

Add the minced garlic, dried oregano, dried thyme, salt and pepper and cook, stirring, for 30 seconds. Turn off the Instant Pot.

Close the Instant Pot lid and move the valve to the sealing position. Set the pressure cook time to 4 minutes at high pressure. The Instant Pot will take about 25 minutes to reach pressure and then the cook time will begin counting down.

When the cook time on the Instant Pot ends, allow the pressure to release naturally for 5 minutes by leaving the Instant Pot alone. Then quick release the remaining pressure by carefully moving the valve to the venting position (I use the handle of a long spoon to do this). Once all of the steam has escaped and the pin drops down, carefully open the Instant Pot lid.

This Vegan Minestrone Soup is made in one-pot with loads of fresh veggies, pasta and beans. Have this cooking for dinner or meal prep in just 10 minutes. Gluten-free option, Oil-free option.

One Pot Vegan Minestrone Soup

olive oil (optional, see notes)

garlic

celery (sliced)

carrots (sliced)

Italian seasoning

tomatoes (fire-roasted or regular)

vegetable broth (homemade

red kidney beans (drained and rinsed; about 3 cups (480 grams))

dry pasta of choice (gluten-free if necessary)

fresh basil and dairy-free parmesan cheese (for garnish (optional))

Aromatics: Turn the Instant Pot on to the “Saute” setting and warm the oil in the pot. Add the yellow onion and cook for 3 to 5 minutes, until golden. Add the garlic, celery, carrots, and italian seasoning to the pot and sauté for an additional 1 to 2 minutes, until the garlic is fragrant.

Broth: Stir the tomato paste into the vegetables until evenly incorporated, then add the diced tomatoes, broth, and water; mix well.

Cook: Add the beans, pasta, and green beans to the pot. Press “Cancel” to stop the Saute mode. Close the Instant Pot, set the valve to “Sealing”, then cook on Manual High Pressure for 5 Minutes.

Serve: Immediately release the pressure from the Pot once the timer goes off (cover the valve with a kitchen towel to prevent splatter). Remove the lid and let the soup cool for 5 minutes, then ladle into serving bowls and top with fresh basil and dairy-free parmesan, or as desired. Leftovers will keep in the fridge for up to 5 days, or can be frozen for up to two months.

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Instant Pot Minestrone Soup

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Top 4 instant pot minestrone recipes from across the web

The most viewed instant pot minestrone recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Minestrone

Instant Pot Minestrone Soup

15 Instant Pot Soup Recipes: Instan...

One Pot Vegan Minestrone Soup

The most viewed instant pot minestrone recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine