Instant Pot Minestrone
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Instant Pot Minestrone
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Make a hearty and healthy Instant Pot vegetable soup with fresh veggies and beans for a nutritious meal ready in under 30 minutes.
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Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 1½ teaspoons salt
- 1 carrot medium, cubed
- 1 talk celery medium, chopped
- 2 cloves garlic minced
- 14 oz diced tomatoes substitute whole tomatoes
- 3 cups water
- 2 Russet potatoes medium, peeled and cubed
- 1 teaspoon Italian seasoning
- 14 oz cannellini beans drained
- 2 cups spinach washed and drained
- 2 bay leaves
Instructions
- Press the "Sauté" button on the Instant Pot and wait for it to heat up. Add the olive oil and diced onions with a pinch of salt. Cook, stirring occasionally, for about 3 minutes until the onions are softened and transparent.
- Add the carrots, celery, garlic and cook for another 3 minutes.
- Add the chopped tomatoes and stir well. Pour in the water or vegetable broth, then add the diced potatoes, salt and Italian seasoning. Stir to combine.
- Close the lid of the Instant Pot and set the valve to the sealing position. Cook on high pressure for 8 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
- Open the lid carefully and stir in the cannellini beans. Close the lid again and let the residual heat heat through the beans for about 2 to 3 minutes.
- Stir in the spinach until wilted and remove the bay leaves.
- Taste and adjust the seasoning if needed. Serve hot.
Notes
- Make sure the Instant Pot is set to high pressure and the valve is in the “sealed” position. This ensures even and quicker cooking of your soup.
- Allow pressure to release naturally for 10 minutes before manually releasing any remaining pressure to prevent splattering.
- If using salted vegetable stock, make sure to halve the salt on your recipe and adjust if needed after cooking.
- Pressure Cook: Make sure the Instant Pot is set to high pressure and the valve is in the “sealed” position. This ensures even and quicker cooking of your soup.
- Natural Release: Allow pressure to release naturally for 10 minutes before manually releasing any remaining pressure to prevent splattering.
- Vegetable broth: If using salted vegetable stock, make sure to halve the salt on your recipe and adjust if needed after cooking.
Nutrition Information
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Calories
260kcal
(13%)
Carbohydrates
44g
(15%)
Protein
10g
(20%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
1142mg
(48%)
Potassium
842mg
(24%)
Fiber
9g
(36%)
Sugar
5g
(10%)
Vitamin A
4129IU
(83%)
Vitamin C
23mg
(26%)
Calcium
151mg
(15%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 44g | 15% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1142mg | 48% |
| Potassium | 842mg | 18% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 4129IU | 83% |
| Vitamin C | 23mg | 26% |
| Calcium | 151mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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