Instant Pot Minestrone Soup Recipe:- A substantial dinner like Minestrone Soup made in an Instant Pot is the ideal way to warm yourself up. In addition to being full with nutritious vegetables and robust beans, this homemade recipe tastes exactly like the one that is served at Olive Garden Grill.
Instant Pot Minestrone Soup Recipe
When the temperature is cold, you should eat a lot of soup. Soup season is my favourite time of year because it allows me to combine a wide variety of ingredients into a single dish and call it dinner.
We prepare minestrone on a frequent basis because it is one of our favourite soups and we enjoy making it.
THREE VERSIONS OF MINESTRONE SOUP:
We have three popular and much loved versions of minestrone soup on our site:
- Easy Minestrone Soup – on the stove
- Slow cooker minestrone soup
- Instant Pot Minestrone Soup
However, do you know what? This Minestrone Soup made in an Instant Pot is perhaps the one that I enjoy the most.
My family and I are huge fans of our Instant Pot, and I couldn’t wait to use it to prepare some of our favourite dishes, including rice, spaghetti, chicken, hard-boiled eggs, stew, and this soup.
Additionally, in the event that you do not possess an Instant Pot, I have also provided instructions for a simple minestrone soup that can be prepared on the stovetop.
It is possible to obtain all of those rich and deep flavours with this Instant Pot Minestrone Soup, which eliminates the need to cook the soup in a pot for a few hours.
WHAT INGREDIENTS DO YOU NEED TO MAKE INSTANT POT MINESTRONE SOUP?
Minestrone soup is one of those recipes that is easy to customize. This recipe is loaded with tons of healthy vegetables like:
- carrots,
- celery,
- green beans,
- zucchini and
- baby spinach.
WHAT KIND OF PASTA DO YOU USE IN MINESTRONE SOUP?
For this recipe, we use dry pasta shells that get cooked directly in the Instant Pot to make this an easy one pot meal.
However, you can also boil the pasta separately and stir in later or use leftover cooked pasta
Also, if you plan on freezing this soup, I would leave out the pasta and cook it separately on the stove whenever you’re planning to serve it. That way, the pasta doesn’t end up getting soggy.
HOW TO MAKE INSTANT POT MINESTRONE SOUP
Cut up all of your veggies to begin. Making soup is also a great way to use up any extra vegetables you have in the fridge. Or, if you’re in a hurry, the grocery store near you might sell vegetables already chopped up for soup.
Next, put some olive oil in your instant pot and press the SAUTE button. After you add the onions and garlic, cook for about two minutes, until the food smells good. Chopped tomatoes, celery, basil, oregano, thyme, tomato paste, and bay leaf should all be added.
Add the vegetable soup, rice that hasn’t been cooked, and water (use less if you want it less watery). Season with salt and pepper to taste.
Just press “Cancel” and then close the lid. For older models, press the MANUAL button. For newer models, press the PRESSURE COOK button and set the timer for 2 minutes.
When the instant pot beeps, quickly let the air out by turning the valve to venting.
When the pressure is off, press “cancel” and “Saute.” Add the zucchini, kidney beans and cannellini beans and stir them in. Cook for 5 to 6 minutes, or until the pasta and beans are soft and cooked all the way through.
After adding the spinach, let it sit for about one minute to wilt. If you want the soup to be lighter, add more water.
If needed, add more salt and pepper, and then stir in the balsamic vinegar. Serve warm with bread, and if you want, top with Parmesan cheese and parsley.
IS INSTANT POT MINESTRONE SOUP HEALTHY?
Soup is always a healthy choice when it’s packed with a ton of vegetables. This instant pot minestrone soup recipe is full of fresh vegetables and legumes. It also contains tons of vitamins, protein and fiber. Plus, it works if you’re vegan and gluten free if you use a gluten free pasta.
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- 1 small onion , about 1/3 cup, diced
- 2 cloves garlic , minced
- 1 medium carrot , about 1 cup, chopped
- 1 large celery stalk , about 1 cup, chopped
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 1 32-oz can diced tomatoes , I usually use fire-roasted or Italian-style
- 3 tablespoons tomato paste
- 1Â bay leaf
- 32 ounce carton , 4 cups low sodium vegetable broth
- water – add only as much as needed to cover vegetables
- 1/2 cup dry uncooked small shell pasta , use gluten free if necessary or leave out and add chopped potatoes or cauliflower instead**(see note about freezing)
- 1 medium zucchini , around 2/3 cups, sliced into halves or quarters
- 1/2 cup canned or cooked red kidney beans , drained and rinsed
- 1/2 cup canned or cooked cannellini beans , or great northern beans, drained and rinsed
- 1-2 cups fresh baby spinach (or kale) , chopped (optional)
- 1/2-1 teaspoon balsamic vinegar , optional but adds great flavor
- Shredded or grated Parmesan cheese , for serving
- Fresh parsley , finely chopped, for garnish (optional)
- Instant Pot , I have a 6 Quart DUO-Plus
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Press the SAUTE button on your instant pot and allow to heat up for 2 minutes. Add olive oil and saute onions and garlic for about 3 minutes, or until fragrant. Add the carrots, celery, basil, oregano, thyme, tomatoes, tomato paste, bay leaf, vegetable broth, water and dry pasta.
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Press Cancel then close the lid. Press the MANUAL (older models) or PRESSURE COOK (newer models) button and set on HIGH for 2 minutes. Turn the valve to SEALING.
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After the soup has finished cooking for the 2 minutes and the instant pot beeps, do a quick release by turning the valve to VENTING to release the pressure.
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Once the pressure is released, open the lid and add zucchini, kidney beans and cannellinibeans. Press the SAUTE button and cook for another 5-6 minutes, or until the pasta and beans are tender and cooked. Stir in spinach (kale) and allow to sit until wilted (about 1 minute). Add more water as needed if you like a thinner soup.
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Season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.
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In a large heavy bottomed pot or dutch oven, heat olive oil over medium heat.
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Add onions, garlic, carrots and celery and saute for about 4 minutes, or until vegetables are slightly softened.
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Add basil, oregano, thyme and cook for an additional 1 minute. Add the tomatoes, tomato paste, bay leaf, vegetable broth, water, kidney beans and cannellini beans.
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Bring soup to a boil, then reduce heat and allow to simmer for 20-25 minutes.
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Stir in the dry pasta and zucchini and cook for another 10 minutes, or until pasta is tender and cooked. Stir in the spinach (kale) and allow to wilt (about 1-2 minutes). Add more water as needed if you like a thinner soup.
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Season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.
