Instant Pot Minestrone Soup Recipe
Loaded with healthy veggies, fiber-filled beans, and tender pasta in a light and delicious tomato-based broth, you'll love this light and comforting Instant Pot Minestrone Soup Recipe.
Servings: 6 servings
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter or additional olive oil to make this recipe vegan
- 1 large onion minced
- 3 large carrots peeled and sliced
- 4 ribs celery chopped
- 4 cloves garlic minced
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can crushed tomatoes
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups vegetable broth or chicken broth
- 1 cup green beans trimmed and chopped
- 2 small zucchini chopped
- 1 (15 ounce) can kidney beans drained
- 1 (15 ounce) can cannellini beans drained
- 1 bay leaf
- ½ cup macaroni pasta or other small pasta
- 1 tablespoon tomato paste
- grated parmesan cheese for serving (optional)
- crushed red pepper to garnish (optional)
Instructions
- Set your Instant Pot to sauté mode, medium heat. Add the olive oil and butter. Once the butter has melted, add the onions and sauté for 3-4 minutes, stirring often. Stir in the carrots and celery and continue to cook for an additional 3-4, stirring often.
- Stir in the garlic, tomatoes, Italian seasoning, salt, and black pepper. Mix well to combine and continue to cook for 30 seconds or so before adding the vegetable broth.
- Mix in the green beans, zucchini, kidney beans, cannellini beans, and add the bay leaf. Add the macaroni (or other small dried pasta) and mix thoroughly to make sure the pasta didn't sink to the bottom of the pot.
- Remove from sauté mode and secure the lid on top of the Instant Pot. Make sure the valve is in the "sealing" position, then set your Instant Pot to "manual". Set timer for 6 minutes and press start.
- Remember: it takes about 10-15 minutes for your Instant Pot to reach full pressure and start counting down.
- Once the countdown has finished, carefully do a quick release. Carefully remove the lid and stir in the tomato paste. Season with additional salt and pepper, to taste.
- Serve garnished with grated parmesan cheese, fresh chopped parsley, and crushed red pepper, if desired.
Notes
As written, this recipe is vegetarian. To make your minestrone soup vegan, simply swap the butter for olive oil and omit the grated parmesan cheese topping.
Looking for a stovetop minestrone soup recipe? Check out my yummy stovetop minestrone soup (with instructions for the slow cooker included).
Nutrition
Calories: 242kcal | Carbohydrates: 40g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 1086mg | Potassium: 335mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1809IU | Vitamin C: 13mg | Calcium: 54mg | Iron: 1mg
