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Instant Pot Minestrone Soup

by Fluffy
Instant Pot Minestrone Soup (1)

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Instant Pot Minestrone Soup

Try out this Instant Pot Minestrone Soup recipe for a hearty meal that is healthy and easy to make. Tasted great and the family loved it!

Instant Pot Minestrone Soup

Minestrone soup is one of my favorite soups to make because it’s so filled with stuff that it can be a meal just by itself. When you think of staple go to soups, you think Minestrone soup. It combines the earthy healthy flavor of a vegetable soup with the calories of pasta and beans. Of course I like to make this sans pasta because I don’t always have the right pasta on hand, but you can always add it to the mix.

Want a hearty meal filled with vegetables to give to the whole family? Give my Minestrone soup recipe a try. My recipe doesn’t include pasta in it, but it is easy to add some if you would like. Cook the pasta separately on the stove top, then stir it into the soup just before serving. Set out a basket of crusty bread slices along with the soup and you’ve got a hearty, satisfying meal. Use vegetable broth if you want to keep the soup vegetarian and for the vegans out there, skip the parmesan cheese.

Instant Pot Minestrone Soup

Instructions:

Select the saute setting on the instant pot and heat the oil.

Add the onion, carrot, celery, salt, and pepper and saute for 5 minutes, until the onion has softened and is translucent.

Add the cabbage, zucchini, potatoes, beans, tomatoes and their liquid, broth, Italian seasoning, and bay leaf and stir well.

It’s fine that the liquid doesn’t cover all of the vegetables, as they will release their own liquid and sink down into the soup as it cooks.

Secure the lid and set the pressure release to sealing.

Press the cancel button to reset the cooking program, then select the soup/broth setting and set the cooking time for 8 minutes at high pressure.

Let the pressure release naturally for at least 15 minutes, then move the pressure release to venting to release any remaining steam.

If you are not ready to serve the soup, you can leave the pot on the keep warm setting for up to 10 hours.

Open the pot and remove and discard the bay leaf.

Ladle the soup into bowls, top with the cheese and parsley, and serve, accompanied with the bread.

Minestrone Soup

Ingredients:

2 tablespoons olive oil

1 yellow onion, diced

1 carrot, peeled and diced

2 celery stalks, diced

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 head green cabbage (about 8 ounces), chopped

12 ounces zucchini (2 medium), chopped

1 pound russet potatoes (about 2 medium-large) peeled and diced

1 (15 ounce) can cannellini or kidney beans, rinsed and drained

1 (15 ounce) can diced tomatoes and their liquid

4 cups beef or vegetable broth

1 1/2 teaspoons Italian seasoning

1 bay leaf

Grated parmesan cheese, for garnish

Chopped fresh flat-leaf parsley, for garnish

Crusty Italian bread, for serving

Instant Pot Minestrone Soup (1)

Instant Pot Minestrone Soup (1)

Instant Pot Minestrone Soup (1)

Instant Pot Minestrone Soup (1)

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Minestrone Soup

Instant Pot Minestrone Soup


  • Author: Fluffy

Description

Want a hearty meal filled with vegetables to give to the whole family? Give my Minestrone soup recipe a try. My recipe doesn’t include pasta in it, but it is easy to add some if you would like. Cook the pasta separately on the stove top, then stir it into the soup just before serving. Set out a basket of crusty bread slices along with the soup and you’ve got a hearty, satisfying meal. Use vegetable broth if you want to keep the soup vegetarian and for the vegans out there, skip the parmesan cheese.


Scale

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 carrot, peeled and diced
  • 2 celery stalks, diced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 head green cabbage (about 8 ounces), chopped
  • 12 ounces zucchini (2 medium), chopped
  • 1 pound russet potatoes (about 2 medium-large) peeled and diced
  • 1 (15 ounce) can cannellini or kidney beans, rinsed and drained
  • 1 (15 ounce) can diced tomatoes and their liquid
  • 4 cups beef or vegetable broth
  • 1 1/2 teaspoons Italian seasoning
  • 1 bay leaf
  • Grated parmesan cheese, for garnish
  • Chopped fresh flat-leaf parsley, for garnish
  • Crusty Italian bread, for serving

Instructions

  1. Select the saute setting on the instant pot and heat the oil. Add the onion, carrot, celery, salt, and pepper and saute for 5 minutes, until the onion has softened and is translucent. Add the cabbage, zucchini, potatoes, beans, tomatoes and their liquid, broth, Italian seasoning, and bay leaf and stir well. It’s fine that the liquid doesn’t cover all of the vegetables, as they will release their own liquid and sink down into the soup as it cooks.
  2. Secure the lid and set the pressure release to sealing. Press the cancel button to reset the cooking program, then select the soup/broth setting and set the cooking time for 8 minutes at high pressure.
  3. Let the pressure release naturally for at least 15 minutes, then move the pressure release to venting to release any remaining steam. If you are not ready to serve the soup, you can leave the pot on the keep warm setting for up to 10 hours.
  4. Open the pot and remove and discard the bay leaf. Ladle the soup into bowls, top with the cheese and parsley, and serve, accompanied with the bread.

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