Cooked - Instant Pot Minestrone Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Instant Pot Minestrone Soup

4.0

2 tablespoon Olive Oil

1 cup Onion (diced)

1 tablespoon Garlic (minced)

1 can Diced Tomatoes (or 4 fresh tomatoes diced, 15oz)

2 Celery Stalks (chopped, ¾ cup)

2 Carrot (chopped, ¾ cup)

1 Zucchini (chopped, ¾ cup)

½ cup Pasta (I used elbow macaroni)

32 ounces Vegetable Broth

1 can White Kidney Beans (15oz, drained (cannellini))

2 cups Spinach (Palak) (chopped)

¼ cup Parmesan cheese (freshly grated (optional, skip for vegan))

Parsley (chopped, to garnish)

2 teaspoon Italian Seasoning

1 teaspoon Salt (adjust to taste)

¼ teaspoon Black Pepper (crushed, adjust to taste)

1 teaspoon Paprika (adjust to taste)

Start the Instant Pot in SAUTE mode and heat olive oil in it.
Add diced onions and minced garlic. Stir and saute for 2 minutes.
Add diced tomatoes and chopped celery, carrots, and zucchini. Add in the Italian seasoning, salt, pepper, and paprika.
Add in the pasta, vegetable broth, and white kidney beans. Stir it all up. Make sure the pasta is under the broth.
Press Cancel and close the lid with the vent in sealing position. Set to SOUP setting (high pressure) for 5 minutes.
When the instant pot beeps, let the pressure release naturally for 5 minutes. Then manually release the pressure.
Stir in the chopped spinach and let it sit for 5 minutes.
Garnish with grated Parmesan cheese (optional), and the minestrone soup is ready to serve.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍲Soup

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 12 weeks ago

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