Instant Pot Minestrone Soup is a quick and nourishing Italian-inspired dish packed with vegetables, beans, pasta, and savory herbs, perfect for a weeknight dinner.
For a comforting, hearty winter soup, we always go to this minestrone soup. It’s really easy to make in the Instant Pot, which is a huge plus, and it can be altered to suit your taste. It’s one that we make for lunch quite often, along with this soul warming Ham & Lentil soup.
Why You’ll Love It
- Efficiency at its Best: With the Instant Pot, this minestrone soup comes together in a fraction of the time compared to traditional stovetop methods.
- Nutritious: Packed with a variety of vegetables, protein-rich cannellini beans, and a nourishing broth, this soup offers a wholesome and satisfying option for any meal.
- Cost-Effective: Using pantry staples and budget-friendly ingredients, this minestrone soup recipe is not only delicious but also wallet-friendly
Helpful Tips
- Chop all the vegetables and measure out the ingredients before starting to cook for a smoother cooking process.
- For a thicker consistency, mash some of the cannellini beans against the side of the pot with a spoon or blend a portion of the soup before serving.
- Pair this hearty soup with crusty bread or a side salad for a complete and satisfying meal.
- Taste the soup before serving and adjust the seasoning as needed. You can add more salt, pepper, or herbs to suit your taste.
You Might Also Like
- Creamy Instant Pot Chicken Pot Pie Soup
- Instant Pot Lemon Orzo Pasta Soup
- Instant Pot Tortellini & Sausage Soup
Instant Pot Minestrone Soup
Instant Pot Minestrone Soup is a quick and nourishing Italian-inspired dish packed with vegetables, beans, pasta, and savory herbs, perfect for a weeknight dinner.
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Servings: 6 Servings
Calories: 140kcal
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 carrots diced
- 2 stalks celery diced
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 can diced tomatoes 14 oz
- 1 can cannellini beans 14 oz drained and rinsed
- 4 cups vegetable or chicken broth
- 3/4 cup small dried pasta such as ditalini or small shells
- Fresh basil and grated Parmesan cheese for garnish
Instructions
- Set the Instant Pot to “sauté” mode and heat the olive oil. Add the onion, carrots, and celery. Sauté for 5 minutes.
- Add garlic, oregano, basil, and salt. Sauté for 1 more minute.
- Pour in the diced tomatoes (with their juice), cannellini beans, and broth. Stir to combine.
- Cancel “sauté” mode. Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 5 minutes.
- Once the cooking time is complete, do a quick pressure release. Open the lid and stir in the dried pasta.
- Close the lid again and set the valve to sealing. Cook on high pressure for 3 minutes.
- After the cooking time, allow a natural pressure release for 5 minutes, then do a quick pressure release.
- Serve with a sprinkle of grated Parmesan and fresh basil for garnish.
Nutrition
Calories: 140kcal | Carbohydrates: 26g | Protein: 6g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 1195mg | Potassium: 256mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3824IU | Vitamin C: 9mg | Calcium: 90mg | Iron: 3mg
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
So quick. So easy. A perfect camping meal Will add some sausage next time.
Sausage sounds like a great addition. So happy you liked it Betty!