Instant Pot Minestrone Soup
Instant Pot Minestrone Soup is a one pot Italian soup brimming with flavor and tender veggies, buttery beans, pasta, and a delicious broth. It's delicious, highly nutritious, and so easy to make!
Servings: 8 servings
Calories: 220kcal
Ingredients
- 1 large onion chopped
- 2 large carrots chopped
- 4 cups chopped veggies like potato zucchini, pepper, celery etc.
- 3 garlic cloves minced
- 1 1/2 cups cannellini navy or white beans, dried
- 28 oz can diced tomatoes no salt added or low sodium
- 1 tbsp rosemary dried or fresh
- 3 bay leaves
- 1 tsp salt
- Ground black pepper to taste
- 1/8 tsp red pepper flakes
- 8 cups water+bouillon cube or low sodium stock
- 1 cup uncooked small shape pasta macaroni, sea shells
- 1/2 cup Italian parsley finely chopped
- Parmesan cheese for serving
Instructions
- In 6 or 8 quart Instant Pot, add onion, carrots, other veggies, garlic, beans, diced tomatoes, rosemary, bay leaves, salt, pepper, red pepper flakes and water. Do not stir.
- Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual for 30 minutes. Please see notes for cooking with canned beans.
- After Instant Pot has finished cooking, let pressure come down on its own for 15 minutes (otherwise soup will splatter too much). Then release remaining pressure using Quick Release method by turning valve to Venting and open the lid.
- Add uncooked pasta, stir, cover and let sit for 10 minutes. Pasta will cook.
- Add parsley and stir.
- Serve hot garnished with Parmesan cheese. Enjoy!
- Serving: Minestrone is truly a one pot meal. A generous amount of fresh Italian parsley and toasted whole grain bread complete the meal nicely.
Notes
- Store: Store in the fridge for maximum 2 days. Pasta soaks up liquid as it sits and becomes a mush. Store in inner pot of Instant Pot with silicone or glass lid and reheat on the stove right in it. Or pour desired amount in a pot.
- Freeze: Freeze leftovers same day soup is cooked. Pasta does get a bit mushy when thawed.
- Using canned beans? Do not add canned white beans in the beginning otherwise, they will become mushy. Reduce broth to 5 cups and pressure cook on high pressure for 10 minutes. Then, add rinsed and drained beans at the end with pasta.
- Other beans: You could also use black eyed peas or red kidney beans. Color of the soup will change slightly.
- 3 quart Instant Pot: Cut ingredients in half and cook for same time.
- Can I double the recipe? Original recipe fits 6 quart Instant Pot. You can make 1.5 times the recipe in 8 quart and possibly double in 10 quart Instant Pot. Keep same cook time though. It is important not to go over 2/3 max fill line, otherwise pot will not pressurize.
- Slow cooker: Make this in the slow cooker by adding everything except the beans and pasta and cook for 6-8 hours on low or 4-6 hours on high. Then, add the beans and pasta and continue cooking for another 25 minutes. Add any very soft veggies (leafy greens, etc.) at the end.
Nutrition
Serving: 1.5cups | Calories: 220kcal | Carbohydrates: 42g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Sodium: 335mg | Fiber: 8g | Sugar: 6g