Instant Pot Minestrone Soup
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Course
Main Course, Soup
Instant Pot Minestrone Soup
Description
In this Instant Pot Minestrone Soup recipe, olive oil, garlic, onion, carrots, and celery are first sautéed to soften and release flavors. Dried basil, oregano, and fennel seed add earthy and slightly sweet herbal notes. Chicken stock, diced tomatoes, kidney beans, zucchini, a parmesan rind, and bay leaf are then pressure-cooked for five minutes, melding the components.
After quick pressure release, ditalini pasta is added and cooked until tender by turning on the sauté function again. Chopped kale is stirred in last, wilting in the residual heat. The soup is finished with red wine vinegar to brighten the rich, savory broth, while freshly grated Parmesan on top adds a sharp, salty garnish.
This minestrone offers a balanced combination of tender vegetables, creamy beans, chewy pasta, and herb-infused broth. The parmesan rind enriches the soup with umami depth, and cooking in the Instant Pot speeds up traditional preparation while concentrating flavors.
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 onion diced
- 2 carrot peeled and diced
- 2 ribs celery diced
- 1 ½ teaspoons basil dried
- 1 teaspoon oregano dried
- ½ teaspoon fennel seed
- 6 cups chicken stock
- 1 (28-ounce) can diced tomatoes
- 1 (16-ounce) can Kidney Beans drained and rinsed
- 1 zucchini chopped
- 1 (3-inch) parmesan rind
- 1 bay leaf
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ¾ cup ditalini pasta
- 1 bunch kale stems removed and leaves chopped
- 2 teaspoons red wine vinegar
- ¼ cup Parmesan Cheese shaved
Instructions
- Set a 6-qt Instant Pot® to the high saute setting. Add olive oil, garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 2-3 minutes. Stir in basil, oregano and fennel seed until fragrant, about 1 minute.
- Stir in chicken stock, diced tomatoes, kidney beans, zucchini, Parmesan rind and bay leaf; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Select high sauté setting. Bring to a boil; stir in pasta and cook, uncovered, until tender, about 8-11 minutes.
- Stir in kale until wilted, about 2 minutes.
- Stir in red wine vinegar; season with salt and pepper, to taste.
- Serve immediately, topped with Parmesan.
User Reviews
Overall Rating
4.9
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