Easy Instant Pot Minestrone Soup
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
5 mins
-
Additional Time
5 mins
-
Total Time
30 mins
-
Servings
8 servings
-
Calories
167 kcal
-
Course
Main Course
Easy Instant Pot Minestrone Soup
Description
This version of Minestrone Soup is prepared in an Instant Pot, allowing the mix of vegetables, beans, and pasta to cook together efficiently. Starting with sautéing onions, garlic, carrots, celery, zucchini, and tomato paste, dried herbs and diced tomatoes are added next. Pasta and a blend of kidney, black, and green beans contribute substance and protein.
After adding vegetable broth and bay leaves, the soup is pressure cooked for a few minutes, then finished by stirring in fresh spinach which wilts quickly in the hot broth. The resulting soup is hearty and well balanced, with tender vegetables, soft pasta, and the contrasting textures and flavors of the beans.
To serve, fresh parsley and optional grated cheese or mozzarella can be added to enhance flavor. For freezing, omit pasta to avoid mushiness and add separately when reheating. The recipe notes suggest cutting vegetables thicker to maintain texture and using small, thick pasta to prevent overcooking.
Ingredients
- 3 tablespoons olive oil
- 1 small sweet onion peeled and diced
- 6 cloves garlic minced
- 2 tablespoons tomato paste optional
- 1/2 cup carrot peeled and sliced rondelle
- 1 cup celery chopped
- 1 cup zucchini diced
- 1/2 teaspoon basil dried
- 1/2 teaspoon thyme dried
- 1/2 teaspoon oregano dried
- 1/4 teaspoon rosemary dried
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- 2 . 5 ounces San Marzano diced tomato canned
- 1 cup elbow pasta small
- 1 ounces red kidney beans drained and rinsed, canned no-salt added
- 1 ounces black beans drained and rinsed, canned no-salt added
- 1 ounces green beans drained and rinsed, canned no-salt added, cut
- 64 ounces vegetable broth low-sodium
- 3 cups spinach tightly packed, fresh
- 3 bay leaf
Garnish:
- parsley finely chopped, fresh leaves
- Parmesan Cheese freshly grated, or mozzarella cheese
Instructions
- Set Instant Pot to saute mode.
- Once HOT, add olive oil, let it warm up and add onion, garlic, carrot, celery, zucchini, and tomato paste if using. Mix and cook for about 5 minutes, until slightly softened.
- Add basil, thyme, oregano, rosemary, diced tomatoes, salt, and pepper. Stir to combine.
- Add pasta and red beans, black beans and cut green beans. Stir to combine.
- Add broth. You might not have to use it all, but add enough broth so it covers all the ingredients. Pressure Cooker should be about 3/4 full. Stir to combine and add bay leaves.
- Close lid and set to manual High Pressure for 4 minutes. It will take about 10 minutes for the Instant Pot to reach high pressure, then it will cook for 4 minutes. Make sure you close the vent.
- When the timer goes off, let sit for 5 minutes. Then release any remaining pressure by opening the vent steam.
- Remove the lid and add the spinach right into the hot soup, stir to combine.
- Remove and discard bay leaves. Stir, taste, and adjust for salt and pepper.
- Serve garnished with parmesan cheese and fresh, chopped parsley.
Notes
- If the pasta becomes too soft, cooking pasta separately and adding when reheating helps maintain texture.
- Omitting pasta is advised when freezing the soup; cook pasta separately upon serving.
- Add spinach at the end for a softer texture, or later for a firmer bite.
- Use a cornstarch slurry to thicken the broth if desired; mix 1 tablespoon cornstarch with 2 tablespoons water before adding.
- Choose small, thick pasta shapes to prevent mushiness in the pressure cooker.
- Slice vegetables thicker to avoid them becoming too soft during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 1263mg | 53% |
| Potassium | 287mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 4375IU | 88% |
| Vitamin C | 9.6mg | 11% |
| Calcium | 39mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
