Instant Pot Minestrone Soup
User Reviews
5
Instant Pot Minestrone Soup
Description
Instant Pot Minestrone Soup features onion, garlic, celery, carrots, and optional Italian squash sautéed with herbs directly in the pot to develop base flavors. Adding vegetable or chicken stock along with potatoes, pasta, kidney beans, and crushed fire-roasted tomatoes creates a thick, nourishing soup.
The pressure cooking melts the flavors together while cooking the pasta and vegetables to tender doneness. Fresh or dried herbs provide a fragrant note, and the optional spinach adds color and a mild green flavor at the end.
Serve this minestrone as a warming accompaniment or light main dish. Freshly grated Parmesan and basil garnish uplift the flavors. Adjust seasoning to balance the acidity of the tomatoes and sweetness of the vegetables. Using quality canned tomatoes helps achieve the best soup flavor.
The recipe notes suggest submerging potato cubes in cold water until use to keep them fresh and advise balancing tomato acidity with sugar or salt depending on the tomato's taste. Fresh herbs can be used for an extra flavor boost. When halving the recipe, increase the pressure cook time to 2 minutes on high pressure.
Ingredients
- 2 tablespoons (30ml) olive oil or unsalted butter
- 1 (180g - 220g) onion diced, medium
- 3 cloves (12g) garlic , minced
- 3 (0.7g) bay leaf
- 1 teaspoon (0.8g) oregano dried
- ½ teaspoon (0.6g) basil dried
- 3 ribs (220g) celery , chopped
- 3 (220g) carrot peeled and chopped
- 2 (240g) squash optional), chopped, Italian
- 5 cups (1.25L) vegetable stock unsalted, or unsalted chicken stock
- 1 teaspoon (8g) salt fine
- 1 cup (80g) farfalle pasta or other pasta
- 1 can (540ml or 19oz) red kidney beans , drained and rinsed
- 1½ pounds (680g) russet potato or Yukon gold, chopped into cubes
- 1 can (796g) fire-roasted tomatoes crushed
- 2 - 3 cups (80g - 120g) spinach optional, or kale
Garnish
- Parmesan Cheese freshly grated
- basil fresh
Instructions
- Saute Onions in Instant Pot: Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until it says "HOT" on the screen (takes roughly 8 minutes). Add 2 tbsp olive oil in Instant Pot. Ensure the whole bottom is covered with oil. Saute diced onion in Instant Pot for 2.5 to 3 minutes.
- Saute Garlic, Herbs & Veggies in Instant Pot: Add minced garlic, 3 bay leaves, 1 tsp dried oregano, ½ tsp dried basil in Instant Pot, then saute for 30 seconds. Add in chopped celery, carrots, and Italian squash, then saute for 3 minutes.
- Deglaze Instant Pot: Add 1 cup (250ml) unsalted chicken stock in Instant Pot. Deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
- Pressure Cook Minestrone Soup: Add 1 tsp fine salt and 4 cups (1L) unsalted chicken stock in Instant Pot. Give it a quick mix. Add in 1 cup (80g) Farfalle, drained beans, and drained potato cubes. Layer the crushed fire-roasted tomatoes on top of all the ingredients. Do not mix. With Venting Knob in Venting Position. Close the lid. Turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 1 minute, then Natural Release for 10 minutes. Carefully & gradually release the remaining pressure by turning Venting Knob to Venting Position. When the Floating Valve drops, open the lid carefully.
- Add Spinach/Kale and Season (Optional): Bring the soup to a simmer with "Saute" function. Cook spinach or kale in Instant Pot. Kale: cook for roughly 3 to 4 minutes. Spinach: cook for roughly 1 to 2 minutes. Taste the minestrone soup, then season with salt if necessary. For Reference: We added 3 large pinches of salt to season our soup. Amy + Jacky's Tip! If your tomatoes are particularly acidic, you can add a bit of sugar to balance the flavors.
- Garnish & Serve: Place your minestrone soup in a serving bowl. Then, garnish with freshly grated Parmesan cheese and basil leaves. Enjoy~
Notes
- Keep diced potatoes in cold water before cooking to maintain freshness; drain well before adding to soup.
- Use quality canned tomatoes, as their flavor significantly affects the soup's taste.
- Adjust the seasoning with a pinch of sugar to balance acidic tomatoes or add salt if tomatoes taste bland.
- Fresh herbs can replace dried ones for more aroma and flavor.
- If halving the recipe, increase pressure cooking time to 2 minutes at high pressure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 65g | 22% |
| Protein | 14g | 28% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1440mg | 60% |
| Potassium | 1127mg | 24% |
| Fiber | 12g | 48% |
| Sugar | 10g | 20% |
| Vitamin A | 7246IU | 145% |
| Vitamin C | 16mg | 18% |
| Calcium | 124mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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