Instant Pot Minestrone Soup
Instant Pot Minestrone is hearty, filling, and healthy. This comfy warming soup is always loved on a chilly fall or winter day. It's loaded with healthy vegetables and beans, and pressure cooked in a broth worthy of a 5-star restaurant!
Servings: 8 servings
Calories: 352kcal
Ingredients
- 4 tablespoon extra virgin olive oil
- 1 large onion, diced
- 6 celery stalks, chopped
- 2 carrots, chopped
- 1 large sweet potato, peeled and cubed
- 9 cups vegetable broth (or 9 cups water + 9 bouillon cubes)
- 2 cups canned green beans
- 2 cups canned corn
- 3 cups diced tomatoes (26 oz can)
- 1 teaspoon dried oregano
- 1 teaspoon thyme
- ¾ tsp basil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 cups kidney beans
- 4 cups fresh spinach, torn
- 1 cup grated parmesan cheese
- 6 oz cooked elbow or shell pasta (optional)
Instructions
- In a 6 or 8 qt Instant Pot, heat the oil on high using saute mode. Add the onion, celery, carrot, and sweet potato. Cook for 4 minutes stirring frequently.
- Turn off saute. Add 1 cup of the broth and deglaze until no pieces are stuck to the bottom of the pot. Add the rest of the broth, green beans, corn, tomatoes and their juices, oregano, thyme, basil, salt, and pepper. Do not stir. Seal the pressure cooker lid and set to pressure cook on high for 5 minutes.
- When pressure cooking is complete, do a quick release. If broth comes out of the steam release valve, stop the quick release and let naturally release for 5 minutes. Then quick release again, repeating the above directions as needed.
- Once pressure is released, add the kidney beans, spinach, and parmesan. Stir and let soup sit for 10 minutes before serving. This allows the spinach to cook and the beans to warm, while marrying the flavors of the soup.
- Add a scoop of pasta if desired to each bowl and serve.
Notes
You can use fresh veggies instead of canned. Add fresh veggies to the oil with the onions and garlic to soften them prior to pressure cooking.
Use 4 cups of your desired canned veggies instead of the corn and green beans. Kidney beans can also be replaced with pinto, northern, or garbanzo beans.
To make vegan: leave out the parmesan cheese and make sure you are using an egg-free pasta.
To make keto: leave out the carrots, pasta and beans, and replace with zucchini, cauliflower, or other keto vegetables.
Fridge: keeps in the fridge for 7-10 days, covered.
Freezer: store in the freezer for about 6 months (keep pasta separate or cook fresh when ready to eat later on).
Nutrition
Serving: 16oz | Calories: 352kcal | Carbohydrates: 49g | Protein: 14g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 1783mg | Potassium: 769mg | Fiber: 8g | Sugar: 9g | Vitamin A: 8949IU | Vitamin C: 20mg | Calcium: 242mg | Iron: 4mg
