This hearty, veggie-packed Instant Pot Minestrone Soup is a wholesome, comforting meal that comes together quickly thanks to pressure cooking. Full of beans, pasta, and colorful vegetables in a flavorful tomato broth, it’s perfect for busy weeknights or cozy weekends.
2 tablespoons olive oil
1 small onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
¾ teaspoon salt, plus more to taste
¼ teaspoon black pepper
1 (15 oz) can diced tomatoes
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can great northern or cannellini beans, drained and rinsed
1 small zucchini, chopped
1½ cups green beans, trimmed and chopped
4 cups low-sodium vegetable broth
¾ cup small pasta (like ditalini or elbow)
2 cups chopped spinach or kale
1 tablespoon red wine vinegar or lemon juice (for brightness)
Grated Parmesan cheese (optional)
Fresh basil or parsley (optional)
Sauté the Aromatics:
Set Instant Pot to “Sauté.” Add olive oil, then onion, carrots, and celery. Cook for 4–5 minutes until softened. Stir in garlic and cook for 30 seconds. Add oregano, basil, thyme, salt, and pepper. Stir well.
Add Main Ingredients:
Add diced tomatoes, both types of beans, zucchini, green beans, broth, and pasta. Stir to combine.
Pressure Cook:
Lock the lid and set valve to “Sealing.” Cook on High Pressure for 4 minutes. Once finished, do a quick release carefully.
Add Greens:
Stir in spinach or kale and red wine vinegar or lemon juice. Let sit for a few minutes to wilt.
Serve:
Taste and adjust seasoning. Serve hot with grated Parmesan and fresh herbs, if desired.
Pasta will continue to absorb liquid as it sits—add extra broth or water when reheating.
To make gluten-free, use a GF pasta or skip the pasta entirely.
Customize with seasonal vegetables or a dash of red pepper flakes for heat.
Find it online: https://ukfinda.com/instant-pot-minestrone-soup/