Instant Pot Minestrone Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6
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Calories
349 kcal
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Course
Main Course, Soup, Lunch
Instant Pot Minestrone Soup
Description
This Instant Pot Minestrone Soup starts with sautéing onion, carrots, and celery to develop flavor, then adds chicken broth, canned tomatoes, beans, pasta, and spices. It cooks under high pressure for a short time, preserving the texture of fresh vegetables and melding savory flavors. After releasing pressure, spinach is stirred in and allowed to wilt gently, maintaining its bright color. The resulting soup offers a balance of tender vegetables, creamy beans, and tender pasta shells in a well-seasoned broth.
The cooking method ensures ingredients meld quickly while keeping pasta from overcooking if carefully managed. The Italian seasoning and bay leaves impart herbaceous notes, while garlic sharpens the overall blend. Vegetables are cut to maintain structure without becoming mushy, and the addition of spinach at the end adds freshness.
This soup can be served garnished with grated parmesan and fresh basil or parsley for extra flavor. It fits well as a starter or light main, providing comforting warmth and balanced textures. Leftover soup is best stored with pasta separate to avoid sogginess.
To avoid overcooked pasta, you may cook the soup without pasta initially, then add pasta once boiling after pressure cooking, cooking it separately if planning leftovers. Using thicker-cut zucchini helps it hold up during cooking. Storing pasta separately improves texture when reheating.
Ingredients
- 1 tablespoon olive oil or vegetable oil
- 1 onion finely diced
- 3 large carrot chopped
- 2 ribs celery sliced
- 6 cups chicken broth reduced sodium
- 28 ounces diced tomatoes with juice, 1 can, canned
- 15.5 ounces red kidney beans drained and rinsed, 1 can, canned
- 15.5 ounces cannellini beans drained and rinsed, 1 can, canned
- 1 ½ cups small pasta 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 leaf
- ⅛ teaspoon black pepper
- 2 cups spinach chopped, fresh
- basil or parsley, for serving, optional, fresh
- Parmesan Cheese for serving, optional, grated
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
- Different pasta shapes cook at different rates; add pasta after pressure cooking if desired to prevent overcooking.
- For leftovers, store pasta separately to keep it from soaking up broth and becoming soggy overnight.
- Cut zucchini into thicker slices (about 1/2 inch) to maintain texture and avoid overcooking.
- Cook the soup without pasta if you plan to add it fresh to each serving later for best texture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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