Instant Pot Minestrone Soup
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
10 mins
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Pressure Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
260 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Minestrone Soup
Description
The soup combines chopped onion, carrot, celery, zucchini, and bell pepper with canned tomato juice and diced tomatoes, vegetable broth, and small pasta shapes such as shells or ditalini. Dried herbs like parsley and oregano along with a bay leaf produce a classic flavor base. Salt and pepper are adjusted after cooking. The soup cooks on high pressure for 10 minutes, followed by quick release.
For variations, rinsed cannellini beans can be stirred in after cooking along with fresh spinach, then left to wilt before serving. Fresh parsley or basil can be added just before serving to brighten the soup. The texture is hearty with softened vegetables and tender pasta, typical of minestrone style.
This soup can be enjoyed as a light meal or starter, served with crusty bread. Vegetable broth sodium may vary so salt adjustments are important. Using pre-diced mirepoix reduces prep time while maintaining flavor. Parmesan can be sprinkled on top for non-vegan versions.
The soup stores well and vegetables can be varied depending on availability. Adding beans or greens post-cooking prevents overcooking. Careful seasoning after pressure cooking ensures balanced flavor. Quick release helps maintain vegetable texture.
Ingredients
- 2 small onion chopped
- 2 carrot diced
- 2 talks celery diced
- 2 zucchini diced
- 1 bell pepper cored and diced
- 1 can tomato juice 19 ounces
- 1 can diced tomatoes 28 ounces
- 4 cups vegetable broth
- 1/2 cup pasta shells, elbows or ditalini, small
- 1 tablespoon dried parsley
- ½ tablespoon oregano
- 1 bay leaf
- salt to taste
- black pepper to taste
Optional
- 1 can cannellini beans rinsed and drained, or kidney beans
- 2 cups baby spinach
- parsley fresh, or basil, for garnishing
Instructions
- Dice the onion, carrots, celery, zucchini, and bell pepper.
- Add the diced veggies to the pressure cooker, along with tomato juice, diced tomatoes, broth, pasta, parsley, oregano and bay leaf.
- Put the lid on and make sure the sealing ring is in and the valve is closed.
- Set the pressure cooker for Manual, high pressure, for 10 minutes. It will take 10-15 minutes for the soup to reach pressure.
- When the cooking time is over do a quick release.
- Open the lid carefully. Taste the soup and add salt and pepper to taste.
- If you want to add beans or spinach add them now, put the lid back on and wait 5 minutes.
- Or just stir in the fresh herbs and serve with crusty bread.
Notes
- Use pre-diced mirepoix to reduce prep time.
- Adjust salt after cooking since vegetable broth sodium content varies.
- Change vegetables based on what's available in your fridge.
- Sprinkle Parmesan cheese for added flavor if not keeping vegan.
- Add beans or spinach after pressure cooking and let them warm through before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 52g | 17% |
| Protein | 13g | 26% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 1016mg | 42% |
| Potassium | 1331mg | 28% |
| Fiber | 11g | 44% |
| Sugar | 12g | 24% |
| Vitamin A | 8354IU | 167% |
| Vitamin C | 74mg | 82% |
| Calcium | 184mg | 18% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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