Description
This Instant Pot Minestrone Soup is a hearty and healthy classic Italian vegetable soup, packed with fresh vegetables, beans, and pasta. Made effortlessly in an electric pressure cooker, it combines savory flavors and wholesome ingredients for a comforting meal that’s perfect year-round.
Ingredients
Scale
Vegetables & Aromatics
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 sticks celery, chopped
- 3 medium carrots, peeled and sliced
- 1 small zucchini, chopped
- 1 cup fresh green beans, chopped
Liquids
- 1 (28 fluid ounce) can crushed tomatoes
- 4 cups chicken broth or veggie broth
Beans & Pasta
- 1 (14 fluid ounce) can red kidney beans, drained
- 1 (14 fluid ounce) can white kidney (cannellini) beans, drained
- 3/4 cup uncooked elbow macaroni
Fats & Seasonings
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 teaspoon Italian seasoning
- Salt & pepper, to taste
- Fresh basil, torn, to taste
- Freshly grated parmesan cheese, to taste
Instructions
- Prep Ingredients: Chop all the vegetables, mince the garlic, and drain the beans. Measure out the broth and other ingredients so they’re ready to go.
- Sauté Aromatics: Turn on the Instant Pot’s sauté mode. Add olive oil, butter, and chopped onion. Cook for 4 minutes until the onion softens and becomes fragrant.
- Add Garlic: Stir in the minced garlic and sauté for an additional 30 seconds to release its aroma without burning.
- Add Liquids and Remaining Ingredients: Pour in the crushed tomatoes and chicken or vegetable broth. Then add celery, carrots, zucchini, green beans, red kidney beans, white kidney beans, uncooked elbow macaroni, and Italian seasoning. Stir everything well to combine.
- Prevent Sticking and Pressure Cook: Stir well to ensure the pasta isn’t sticking to the bottom of the pot. Close the Instant Pot lid and seal the valve. Set to cook on high pressure for 6 minutes. The pot will take around 15 minutes to reach pressure before cooking the soup.
- Release Pressure and Season: When the cooking cycle ends, perform a quick pressure release. Open the lid carefully. Stir the soup and season with salt and pepper as needed.
- Finish and Serve: Stir in fresh torn basil leaves for brightness. Serve each bowl hot topped with freshly grated parmesan cheese.
Notes
- This recipe is a healthy, flavorful take on classic minestrone, made quicker with an Instant Pot.
- You can use vegetable broth for a vegetarian version or chicken broth for added depth.
- Adjust the amount of pasta depending on your preference for thickness.
- Fresh basil must be added at the end to preserve its flavor and color.
- Parmesan cheese adds savory richness—omit for vegan adaptation or replace with nutritional yeast.
Nutrition
- Serving Size: 1 serving
- Calories: 299 kcal
- Sugar: 11 g
- Sodium: 974 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 5 mg
