Instant Pot Minestrone Soup

Name: Instant Pot Minestrone Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 serving
Ingredients: 1 tablespoon olive oil; 1 onion; 3 large carrots; 2 ribs celery; 6 cups reduced sodium chicken broth; 28 ounces canned diced tomatoes; 15.5 ounces canned red kidney beans; 15.5 ounces canned cannellini beans; 1 ½ cups small shells; ½ medium zucchini; 2 cloves garlic; 1 ½ teaspoons salt; 1 ½ teaspoons Italian seasoning; 2 bay leaves; ⅛ teaspoon black pepper; 2 cups fresh spinach; fresh basil; grated Parmesan cheese

User Reviews

5.0

48 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
6
Calories
349 kcal
Course
Main Course, Soup, Lunch
Cuisine
Italian, American

Instant Pot Minestrone Soup

Layla Henson

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We love this easy Minestrone Soup loaded with healthy, colorful veggies and cooked in the Instant Pot!

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Ingredients

Servings

1 tablespoon olive oil or vegetable oil
1 onion finely diced
3 large carrots chopped
2 ribs celery sliced
6 cups reduced sodium chicken broth
28 ounces canned diced tomatoes with juice, 1 can
15.5 ounces canned red kidney beans drained and rinsed, 1 can
15.5 ounces canned cannellini beans drained and rinsed, 1 can
1 ½ cups small shells uncooked
½ medium zucchini sliced into ½-inch half moons
2 cloves garlic minced
1 ½ teaspoons salt
1 ½ teaspoons Italian seasoning
2 bay leaves
⅛ teaspoon black pepper
2 cups fresh spinach chopped
fresh basil or parsley, for serving, optional
grated Parmesan cheese for serving, optional

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Instructions

Turn a 6 qt Instant Pot onto SAUTÉ.
Once heated, add oil, onion, carrots, and celery. Cook while stirring until the onions are slightly softened, about 3 minutes.
Add broth and use a spatula to scrape up any brown bits in the bottom of the Instant Pot.
Add remaining ingredients except for the spinach & basil if using.
Put the lid on the Instant Pot and set it to MANUAL (or PRESSURE COOK) on HIGH pressure for 4 minutes.
When the cooking time is done, quick release the pressure and open the lid. Stir in spinach and let rest 5-10 minutes.
Remove the bay leaves and discard.
Serve with shredded parmesan cheese and fresh basil or parsley if desired.

Notes

Important: Different brands and shapes of pasta will cook differently and can easily overcook. If you'd prefer, cook the soup as directed without the pasta. After cooking, turn the instant pot to saute, and once boiling, add the pasta to the boiling soup until tender.
If you plan on having leftovers, cook the pasta separately and add it to each serving.
For leftovers, store the pasta separately. It will soak up the broth if it is refrigerated overnight and become soggy.
Cut zucchini a little thicker (about 1/2-inch) so it doesn't overcook.

Nutrition Information

Show Details

Calories 349 (17%) Carbohydrates 60g (20%) Protein 19g (38%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Trans Fat 1g Sodium 1080mg (45%) Potassium 1317mg (38%) Fiber 12g (48%) Sugar 9g (18%) Vitamin A 7210IU (144%) Vitamin C 23mg (26%) Calcium 175mg (18%) Iron 6mg (33%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 349 kcal

% Daily Value*

Calories	349	17%
Carbohydrates	60g	20%
Protein	19g	38%
Fat	5g	8%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	2g	10%
Trans Fat	1g	50%
Sodium	1080mg	45%
Potassium	1317mg	28%
Fiber	12g	48%
Sugar	9g	18%
Vitamin A	7210IU	144%
Vitamin C	23mg	26%
Calcium	175mg	18%
Iron	6mg	33%