Instant pot minestrone soup

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Minestrone soup Made in just minutes in the instant pot or pressure cooker! Loaded with vegetables, tender pasta, beans, in a super tasty tomato broth. Serve this Instant pot minestrone soup with Parmesan cheese and crusty bread for a healthier version of comfort food.

INSTANT MINESTRONE SOUP RECIPE

Now that it's fall, I think it's safe to say it's officially soup season! The soup along with the pumpkin recipe are my favorites at this time of year.

There is nothing more comforting than a large bowl of soup with crispbread for dipping, or even bowls of bread! My family eats soup year-round, even during the summer, but I know some like to save all soups for fall and winter.

It is no secret that I am a fan of minestrone soup. I have this traditional minestrone soup recipe on the blog, or is there this version with tortellini in that.

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I love the tomato broth loaded with all the vegetables and seasonings. It's a healthier soup for this time of year, and when you make it in Instant Pot, it literally only takes a few minutes to make. In addition to all the cuts, of course 🙂

The hardest thing about making minestrone soup is all the cutting involved. You need chopped carrots, celery, onion, and zucchini. The rest is just opening cans and adding some seasonings.

It is a fairly easy soup with simple ingredients that anyone with any cooking skill could do.

How to Make Minestrone Soup in the Instant Pot

Start by cutting all the vegetables. You will need 1 large carrot, 1 celery stalk, 1 small zucchini, and half an onion. Be sure to cut the pieces into small enough pieces so they are tender and soft in the short cooking time.

To help with the carrots, get some baby carrots and cut them into thin slices. Small carrots are easy to use because they are already peeled and are smaller in size, so you just have to cut them. I like to cut the celery stalk in half (the long ones in half) and then cut it into thin slices.

Sauté the vegetables in the Instant Pot lining with olive oil. After about 5 minutes when they soften, add all the other ingredients:

  • 2 cans of vegetable broth
  • 1 can (15 oz) tomato sauce
  • small diced tomatoes
  • northern beans or any white beans
  • light red beans
  • salt, basil, parsley, oregano
  • pasta with small shell

Add all of that and stir well. Place the lid with the valve in the "sealed" position and let it cook for 6 minutes. Remember that it takes about 10 minutes to press.

Serve with some Parmesan cheese and crispy bread for dipping! Tasty.

I hope you like this recipe like my family! If you don't have an instant cooker or pressure cooker do this traditional stove-top minestrone soup.

Try these other Instant Pot recipes

  • Instant Bowls of Santa Fe Chicken Burrito
  • Instant Chicken Tortilla Soup
  • Chicken with instant cashew

Instant pot minestrone soup

Minestrone soup made in just minutes in the instant pot or pressure cooker! Loaded with vegetables, tender pasta, beans, in a super tasty tomato broth. Serve this instant minestrone Pot soup with Parmesan cheese and crusty bread for a healthier version of comfort food.

.wprm -cipe-rating .wprm-rating-star.wprm-rating-star-full svg * {fill: #ffffff; } 5 out of 6 votes

Speed ​​Pin

Course: Soup Keyword: instant pot, minestrone soup, pressure cooker Preparation time: 20 minutes Cook time: 6 minutes Total time: 26 minutes

Author:

Ingredients

  • 2 tablespoons of olive oil
  • 1/2 cup thinly sliced ​​carrots (about 1 large carrot)
  • 1/2 cup celery, thinly sliced ​​(about 1 piece of celery large)
  • 1/2 cup chopped zucchini (about 1 small zucchini)
  • 1/2 Cup of onion finely chopped
  • 3 garlic cloves, minced or pressed (or 1 tablespoon of garlic paste)
  • 1/2 teaspoon salt
  • 2 cans (14.5 oz each) vegetable stock
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) diced small tomatoes
  • 1 can (15 oz) large northern beans (drained and rinsed)
  • 1 can (15 oz) light red kidney beans (drained and rinsed)
  • 1 tablespoon of dried basil
  • 2 teaspoons of dried parsley
  • 1 teaspoon salt
  • 1/2 teaspoonful of oregano
  • 1 cup pasta with small peel

Instructions

  • Press the skip button on the instant pot. Add olive oil, carrots, celery, zucchini, onion, and 1/2 teaspoon of salt to the Instant Pot liner. Cook, stirring frequently, for about 5 minutes to soften vegetables. Add garlic and cook for 30 seconds more. Turn off the stir fry.
  • Add the remaining ingredients to the instant pot, stir and cover with the lid. Place the knob in the 'sealed' position. Press the ‘soup’ button or the ‘manual’ button and set the time to 6 minutes.
  • It takes about 10 minutes to press and then it will cook for 6 minutes.
  • When done, quickly release the valve. Let off steam and pressure. Remove the lid and stir the soup. Serve with grated Parmesan cheese on top if desired.
  • Leftovers keep well in the fridge for a few days. The pasta tends to absorb the liquid once it's refrigerated, so you may need to add a small amount of water or broth to it.

Notes

If you like tomato flavor better in your minestrone soup, use a can of crushed tomatoes instead of tomato sauce.

This soup is very versatile. If you don't like the beans listed, feel free to use the ones you prefer. Add more or less seasonings, or add different seasonings based on preference.

You want to use a small paste. Small shells work very well, or a mini-size paste would work, elbow paste, and even medium-size shell paste would work, too.

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Instant aminestrone pot soup

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