Description
This Instant Pot Minestrone Soup is a hearty, healthy, and incredibly flavorful classic Italian vegetable soup made quickly using an electric pressure cooker. Packed with fresh vegetables, beans, and pasta, it delivers comforting warmth with rich tomato-based broth, enhanced by fresh basil and parmesan cheese.
Ingredients
Scale
Vegetables
- 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 & Canned Goods
- 1 (28 fluid ounce) can crushed tomatoes
- 4 cups chicken broth or vegetable broth
- 1 (14 fluid ounce) can red kidney beans, drained
- 1 (14 fluid ounce) can white kidney (cannellini) beans, drained
Other Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3/4 cup uncooked elbow macaroni
- 1/4 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh basil, torn, to taste
- Freshly grated parmesan cheese, to taste
Instructions
- Prep Ingredients: Prepare all vegetables by chopping onion, celery, zucchini, and green beans. Peel and slice carrots, and mince garlic.
- Sauté Vegetables: Turn on the Instant Pot to the sauté function. Add olive oil, butter, and chopped onion. Cook for about 4 minutes until onion softens.
- Add Garlic: Stir in the minced garlic and sauté for about 30 seconds until fragrant.
- Add Liquids and Remaining Ingredients: Add crushed tomatoes and chicken or vegetable broth to the pot. Then add celery, carrots, zucchini, green beans, red kidney beans, white kidney beans, elbow macaroni, Italian seasoning, salt, and pepper. Stir well to combine and ensure pasta doesn’t stick to the bottom.
- Pressure Cook: Close the Instant Pot lid, make sure the valve is set to sealing. Set the pressure cooker to high pressure for 6 minutes. It will take around 15 minutes to come to pressure before cooking begins.
- Release Pressure: When the cooking cycle ends, perform a quick release to let out the steam safely.
- Finish and Serve: Open the lid carefully. Stir in fresh torn basil. Adjust seasoning with additional salt and pepper if needed. Serve hot with freshly grated parmesan cheese sprinkled on top.
Notes
- This recipe is both hearty and healthy, making it perfect for a comforting meal.
- Using the Instant Pot drastically reduces cooking time while developing deep flavors.
- You can substitute chicken broth with vegetable broth to make it vegetarian.
- Fresh basil and parmesan add a lovely finishing touch that elevates the taste.
- Ensure to stir the soup before sealing to prevent pasta sticking to the bottom and burning.
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
