Instant Pot Spring Minestrone Soup

Name: Instant Pot Spring Minestrone Soup
Prep time: 10 min
Total time: 30 min
Ingredients: 2 tbsp extra virgin olive oil; 2 carrots (chopped); 6 celery (chopped); 1 cup onion (diced); 6 green onions (diced); 6 garlic cloves (diced); 9 cups vegetable broth; 1 cup dry orzo (or other small pasta); 2 tsp dried thyme; 2 tsp dried parsley; 1 tsp salt; 1/2 tsp black pepper; 2 large zucchini (diced); 1/2 lb asparagus (chopped into 1/2 inch pieces); 2 cups spinach (torn); 1 lemon; 1/2 cup grated parmesan cheese; red pepper flakes (to serve)

Instant Pot Spring Minestrone Soup is made with a variety of our favorite springtime vegetables, fresh lemon, and nutty parmesan. It's an easy, vegetarian soup recipe that takes garden vegetables to the next level!

instant pot garden vegetable minestrone soup in a white bowl with bread and lemons

Unlike classic minestrone, this delicious spring minestrone is made with a clear vegetable broth, a variety of fresh garden and root vegetables, and a bit of pasta. In the pressure cooker it takes about 30 minutes, with preparation time included.

It's a healthy vegetarian soup recipe that is not just easy, but is great as a meal starter, a side dish or a main course. Pair it with a loaf of crusty Italian bread, white or garlic bread, homemade pita chips or roasted baby potatoes, and you've got a fabulous flavor-packed dinner.

Spring minestrone is versatile, and is a wonderful way to get a hefty dose of vegetables all in one shot. It's great for a variety of diets, as it's low in fat and calories. It can easily be made vegan and gluten-free, as well.

Make sure to try Instant Pot asparagus soup, pressure cooked celery soup and creamy Instant Pot cauliflower soup next!

*This recipe will work in a 6, 8 or 10 quart Instant Pot but will need to be cut in half for a smaller 3 quart pressure cooker.

pressure cooked garden vegetable soup topped with parmesan cheese and red pepper flakes

What Is Minestrone Soup?

Classic minestrone soup is a hearty and nutritious Italian vegetable soup made with a variety of fresh vegetables, beans, and often pasta or rice. The ingredients can vary, but it typically includes tomatoes, onions, carrots, celery, zucchini, and potatoes, plus herbs like basil and oregano. Some minestrone recipes include meats like pancetta or bacon. Minestrone soup is a popular dish that is often served as a starter or main course and is typically served with grated Parmesan cheese and crusty bread.

What Is Spring Minestrone Soup?

This Instant Pot spring version of minestrone soup is made with no tomato, but an abundance of fresh, green spring vegetables such as zucchini, spinach, and asparagus. It includes a variety of flavorful and nutritious root vegetables and herbs, like carrots, onions, celery, garlic, parsley and thyme. While different from its traditional minestrone counterpart, this pressure cooked spring minestrone soup is jam packed with healthy and nutrient-dense ingredients. It's a hearty soup that makes a great starter or a main course. It's particularly delicious when served with crusty bread for soaking up the broth.

MORE EASY INSTANT POT RECIPES

instant pot spring minestrone soup close up topped with parmesan cheese and red pepper flakes

Ingredients

Instant Pot spring minestrone is made with an abundance of green garden vegetables, herbs, and pasta. You need:

Vegetables: zucchini, asparagus, fresh spinach leaves, carrots, celery, onion and garlic. Roasted garlic makes a great alternative to fresh garlic cloves.
Herbs: thyme, parsley, salt and black pepper. Either fresh or ground spices can be used. If using fresh herbs, increase the amount by three times.
Pasta: I prefer using orzo or ditalini in my minestrone, but mini farfalle and other small pasta can be used.
Vegetable broth or stock
Parmesan cheese
Lemon: to give this hearty garden vegetable soup a fresh flavor kick, a lemon is squeezed into the broth before serving.
Red pepper flakes: this optional ingredient gives the soup a little spice at serving if desired.

Instructions

STEP 1: Put the extra virgin olive oil into the inner pot of the pressure cooker and set to sauté on high for 3 minutes. When heated, add the chopped carrots and celery and diced onions, garlic, and scallions. Cook for 3 minutes, stirring frequently.

STEP 2: Pour the vegetable broth into the pot and deglaze the bottom, loosening any stuck pieces of food. Add the orzo, thyme, parsley, salt and black pepper.

STEP 3: Close and seal the pressure cooker lid. Set to manual/pressure cook on high for 5 minutes. When done, quickly release the pressure.

STEP 4: Remove the lid and stir, loosening any orzo that may have stuck to the bottom of the pot. Add the diced asparagus, chopped zucchini and torn spinach to the steaming broth. Put the lid back on and let the vegetables steam in the hot broth for 10 minutes.

STEP 5: Taste and season the broth with more salt and pepper if desired. Squeeze the lemon into a small mixing bowl. Remove the pits, then pour lemon juice into the broth. Stir well, taste, and add more lemon as desired.

STEP 6: Transfer the inner pot to a heat proof surface and slowly mix in the grated parmesan cheese. Serve with crushed red pepper flakes if desired.

instant pot spring minestrone soup in a white bowl

How To Store

Spring minestrone keeps in the fridge for up to 5 days. It is freezer-friendly for up to 3 months, although the texture of the vegetables and pasta will change.

Recipe Tips

For softer vegetables, add them to the pot before pressure cooking.
Remove the inner pot from the pressure cooker before adding the parmesan cheese. Getting the pot off the heating element will keep the parmesan cheese from clumping up in the broth or melting and becoming stringy.
Soups always taste even better a few days after being made, when the ingredients and flavors have had a chance to meld for a while. So you can make this soup ahead of time without worry or enjoy your leftovers even more than the initial meal!

Recipe Variations

Turn it into spicy vegetable soup: add red pepper flakes or a few pinches of cayenne pepper to the broth as it's pressure cooking.
Make root vegetable soup: add more healthy root vegetables, such as diced potatoes, rutabagas, celery root, turnips and parsnips. Or throw in extra carrots, garlic and celery.
Make it pasta-free: for a lower carb version, don't include the pasta. To make up for the lost ingredient, add an extra cup or two of your favorite vegetables.
Add beans: make it even heartier by adding a can of white beans, such as cannellini or great northern beans.
Vegan version: eliminate the parmesan cheese or use vegan parmesan.
Make it gluten-free: easily make spring minestrone gluten free by using gluten free pasta.

What Other Vegetables Can I Use?

Some great additions or replacements to the vegetables are:

Green peas
Green beans
Artichoke hearts
Leeks
Kale
Broccoli

If you enjoyed this recipe, make sure to give it a star rating and let me know what you thought in the comments! And follow me on Facebook, Pinterest and Instagram for more delicious recipes!

Recipe

Instant Pot Spring Minestrone Soup

Kristina Tipps

Instant Pot Spring Minestrone Soup is made with an abundance of fresh, green spring vegetables such as zucchini, spinach, and asparagus. It's an easy pressure cooker soup that is great as a starter or a main course.

5 from 43 votes

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Prep Time 10

Total Time 30

Course Main Course, Soup

Cuisine American, Italian

Servings

Calories 121 kcal

Equipment

6, 8 or 10 quart pressure cooker

Ingredients

2 tablespoon extra virgin olive oil
2 carrots chopped
6 celery chopped
1 cup onion diced
6 green onions diced
6 garlic cloves diced
9 cups vegetable broth
1 cup dry orzo or other small pasta
2 teaspoon dried thyme
2 teaspoon dried parsley
1 teaspoon salt
½ teaspoon black pepper
2 large zucchini diced
½ lb asparagus chopped into ½ inch pieces
2 cups spinach torn
1 lemon
½ cup grated parmesan cheese
red pepper flakes to serve

Instructions

Put the extra virgin olive oil into the inner pot of the pressure cooker and set to sauté on high for 3 minutes. When heated, add the chopped carrots and celery and diced onions, garlic, and scallions. Cook for 3 minutes, stirring frequently.
Pour the vegetable broth into the pot and deglaze the bottom, loosening any stuck pieces of food. Add the orzo, thyme, parsley, salt and black pepper.
Close and seal the pressure cooker lid. Set to manual/pressure cook on high for 5 minutes. When done, quickly release the pressure.
Remove the lid and stir, loosening any orzo that may have stuck to the bottom of the pot. Add the diced asparagus, chopped zucchini and torn spinach to the steaming broth. Put the lid back on and let the vegetables steam in the hot broth for 10 minutes.
Taste and season the broth with more salt and pepper if desired. Squeeze the lemon into a small mixing bowl. Remove the pits, then pour lemon juice into the broth. Stir well, taste, and add more lemon as desired.
Transfer the inner pot to a heat proof surface and slowly mix in the grated parmesan cheese. Serve with crushed red pepper flakes if desired.

Notes

TIP 1: If using fresh herbs, increase the quantity by three times.

TIP 2: If using a different pasta, you may need to adjust pressure cooking time. As a general rule of thumb, take the cook time on the pasta box and divide it in half, then subtract 1.

TIP 3: For softer vegetables, add them to the pot before pressure cooking.

Storing: Spring minestrone keeps in the fridge for up to 5 days. It is freezer-friendly for up to 3 months, although the texture of the vegetables and pasta will change.

Nutrition

Serving: 8ozCalories: 121kcalCarbohydrates: 24gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gCholesterol: 3mgSodium: 1000mgPotassium: 416mgFiber: 4gSugar: 6gVitamin A: 2968IUVitamin C: 52mgCalcium: 109mgIron: 2mg

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