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+ servings
instant pot spring minestrone soup in a white bowl with lemons and bread
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5 from 43 votes

Instant Pot Spring Minestrone Soup

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.
Prep Time10 minutes
20 minutes
Total Time30 minutes
Course: Main Course, Soup
Cuisine: American, Italian
Diet: Low Calorie, Low Fat, Vegetarian
Keyword: instant pot garden vegetable soup, instant pot minestrone no tomato, instant pot minestrone soup
Servings: 12
Calories: 121kcal
Author: Kristina Tipps

Ingredients

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: 8oz | Calories: 121kcal | Carbohydrates: 24g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 3mg | Sodium: 1000mg | Potassium: 416mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2968IU | Vitamin C: 52mg | Calcium: 109mg | Iron: 2mg