Instant pot Minestrone Soup Recipe
User Reviews
5
Instant pot Minestrone Soup Recipe
Description
The Instant pot Minestrone Soup Recipe includes diced and crushed tomatoes, a mix of root vegetables like carrots and potatoes, along with celery and onion to build the base. Italian seasoning, garlic, bay leaves, and black pepper add herbaceous and savory notes. Kidney and cannellini beans bring protein and a creamy texture, complemented by frozen green beans and fresh zucchini. The small ditalini pasta rounds out the soup, giving a tender bite. Cooking everything together in an Instant Pot under high pressure for five minutes softens the vegetables and melds the flavors without turning the pasta mushy.
The soup results in a thick, chunky texture with distinct vegetable pieces and well-spiced broth. Removing the bay leaves before serving ensures no bitter notes remain. Served hot, this soup can be a wholesome lunch or dinner option, offering both vegetable variety and protein from the beans. It pairs well with crusty bread or a light salad for a complete meal.
For best results, prepare this soup in an 8-quart Instant Pot due to the volume of ingredients, and refrigerate any leftovers in an airtight container for up to five days. This recipe yields a large batch suitable for family meals or leftovers.
Ingredients
- 1 can diced tomatoes (14 oz can)
- 1 can crushed tomatoes (15 oz can)
- 3 carrot peeled and chopped
- 2 russet potato peeled and diced
- 2 celery chopped, stalks
- 1 white onion diced
- 1 Tablespoon garlic minced
- 1 Tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 bay leaf
- 4 cups vegetable broth
- 2 cups water
- 1 can red kidney beans (15 oz can)
- 1 can cannellini beans 15 oz can
- 8 oz green beans frozen
- 1 zucchini (diced)
- 3/4 cup ditalini pasta
Instructions
- Place everything in an 8 quart Instant pot.
- Seal the instant pot and set the valve to sealing position.
- Cook on high pressure for 5 minutes.
- Do a quick release to release the pressure once the time is up.
- Remove the bay leaves.
- Stir and serve.
Notes
- Use an 8-quart Instant Pot to accommodate the full recipe volume; smaller Instant Pots require halving the ingredients.
- Store leftovers in an airtight container and refrigerate for up to five days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 56g | 19% |
| Protein | 13g | 26% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1051mg | 44% |
| Potassium | 958mg | 20% |
| Fiber | 12g | 48% |
| Sugar | 9g | 18% |
| Vitamin A | 4510IU | 90% |
| Vitamin C | 24mg | 27% |
| Calcium | 132mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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