Instant Pot Minestrone Soup
Tight on time but craving a savory meal? With a total cooking time under 30 minutes, this Instant Pot Minestrone Soup is quick, easy, and so ‘ono for the chilly days!
Ingredients:
- 2 Tbsp olive oil
- 1 small onion, diced
- 3 cloves of garlic, minced
- 1 small celery stalk/head, diced
- 1 carrot, diced
- 1 zucchini, diced
- 1 15 oz. can kidney beans, drained
- 1 15 oz. can cannellini beans, drained
- 1 32 oz. can whole Italian tomatoes
- 3 Tbsp tomato paste
- 32 oz. vegetable broth
- 2 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- ½ cup whole grain pasta shells
- salt and pepper to taste
- Pecorino Romano cheese, shaved or grated, for garnish
- finely chopped fresh parsley for garnish
- Optional: spinach, chopped
Directions:
- Select SAUTÉ, high temperature on your Instant Pot. Heat olive oil (2 min.), then add onions and garlic, sauté about 3 min. until fragrant. Add carrots, celery, dried herbs, bay leaf, and tomato paste. Sauté until soft, then add canned tomatoes (including water), using kitchen shears to cut the whole tomatoes into bite-sized pieces. Add uncooked pasta, zucchini, and vegetable broth.
- Press CANCEL, then close and seal your lid. Select PRESSURE COOK, high temperature, 8 minutes. Total cooking time is more than 8 minutes as the device preheats ahead of 8 minutes under pressure. Ensure no steam is escaping from the lidʻs release valve.
- When your Instant Pot beeps pau, carefully push the pressure release button to expel the steam within. Wait until fully depressurized, then carefully open the lid keeping its edge closet to you down so steam escapes away from your face. Incorporate ~2 cups of chopped spinach (optional) and salt + pepper to taste.
- Garnish with shaved or grated Pecorino Romano cheese and fresh parsley. Serve with warm sourdough bread for a complete meal.
Serves: 8
Cooking Time: under 30 minutes
Download the recipe card here.
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