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Instant Pot Minestrone

Make a hearty and healthy Instant Pot vegetable soup with fresh veggies and beans for a nutritious meal ready in under 30 minutes.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 260 kcal
Course: Soup
Cuisine: Italian , American

Ingredients

  • 2 tablespoons olive oil
  • 1 onion chopped
  • 1½ teaspoons salt
  • 1 carrot medium, cubed
  • 1 talk celery medium, chopped
  • 2 cloves garlic minced
  • 14 oz diced tomatoes substitute whole tomatoes
  • 3 cups water
  • 2 Russet potatoes medium, peeled and cubed
  • 1 teaspoon Italian seasoning
  • 14 oz cannellini beans drained
  • 2 cups spinach washed and drained
  • 2 bay leaves

Instructions

    Cup of Yum
  1. Press the "Sauté" button on the Instant Pot and wait for it to heat up. Add the olive oil and diced onions with a pinch of salt. Cook, stirring occasionally, for about 3 minutes until the onions are softened and transparent.
  2. Add the carrots, celery, garlic and cook for another 3 minutes.
  3. Add the chopped tomatoes and stir well. Pour in the water or vegetable broth, then add the diced potatoes, salt and Italian seasoning. Stir to combine.
  4. Close the lid of the Instant Pot and set the valve to the sealing position. Cook on high pressure for 8 minutes.
  5. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
  6. Open the lid carefully and stir in the cannellini beans. Close the lid again and let the residual heat heat through the beans for about 2 to 3 minutes.
  7. Stir in the spinach until wilted and remove the bay leaves.
  8. Taste and adjust the seasoning if needed. Serve hot.

Notes

  • Make sure the Instant Pot is set to high pressure and the valve is in the “sealed” position. This ensures even and quicker cooking of your soup.
  • Allow pressure to release naturally for 10 minutes before manually releasing any remaining pressure to prevent splattering.
  • If using salted vegetable stock, make sure to halve the salt on your recipe and adjust if needed after cooking.
  • Pressure Cook: Make sure the Instant Pot is set to high pressure and the valve is in the “sealed” position. This ensures even and quicker cooking of your soup.
  • Natural Release: Allow pressure to release naturally for 10 minutes before manually releasing any remaining pressure to prevent splattering.
  • Vegetable broth: If using salted vegetable stock, make sure to halve the salt on your recipe and adjust if needed after cooking.

Nutrition Information

Calories 260kcal (13%) Carbohydrates 44g (15%) Protein 10g (20%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 1142mg (48%) Potassium 842mg (24%) Fiber 9g (36%) Sugar 5g (10%) Vitamin A 4129IU (83%) Vitamin C 23mg (26%) Calcium 151mg (15%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 260

% Daily Value*

Calories 260kcal 13%
Carbohydrates 44g 15%
Protein 10g 20%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Sodium 1142mg 48%
Potassium 842mg 18%
Fiber 9g 36%
Sugar 5g 10%
Vitamin A 4129IU 83%
Vitamin C 23mg 26%
Calcium 151mg 15%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.