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–+ servings
Pressure cooker minestrone soup
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Instant Pot Minestrone Soup Recipe

This easy Instant Pot minestrone soup is loaded with chock full of healthy vegetables, beans, and pasta, making this is a hearty, comforting, and delicious meal all by itself! 
Course Soups
Cuisine Italian
Keyword Easy, Homemade, Meatless minestrone
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 people
Author Freda Dias

Equipment

  • Instant Pot DUO60 6 Qt 7-in-1

Ingredients

  • 1 tbsp olive oil
  • 1 cup diced onions 155 grams
  • 1.5 tablespoon minced garlic
  • 1 cup diced carrots 120 grams
  • 1 cup diced celery 110 grams
  • 1 cup cubed potatoes 130 grams
  • 1 cup chopped green beans (2-inches) 110 grams
  • 1 cup diced zucchini 150 grams
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper
  • 14.5 oz can diced tomatoes
  • 8 oz tomato sauce or puree
  • 1/2 cup ditalini pasta
  • 15 oz can kidney beans drained and rinsed, or 1 & 3/4 cup cooked beans
  • 1 quart vegetable stock
  • 1 cup water refer notes
  • 1 (2-inch) parmesan rind
  • 2 bay leaves
  • 2 oz baby spinach
  • 2 tbsp freshly chopped parsley
  • 1/2 tablespoon lemon juice
  • Freshly grated parmesan cheese, for garnishing, as required
  • Fresh basil leaves, for garnishing, as required

Instructions

  • Press 'SAUTE' button, and set it to 'NORMAL'. Once its displays, 'HOT', add olive oil, add diced onions along with minced garlic, saute until the onions are translucent.
  • Press 'CANCEL', and add 1 cup each of diced carrots, celery, and cubed potatoes. Saute for 2-3 minutes.
  • Season with Italian seasoning, salt, and black pepper.
  • Add diced zucchini and green beans.
  • Add diced tomatoes, along with tomato sauce.
  • Add canned, drained kidney beans, ditalini pasta or any other short pasta of choice. 
  • Add veg stock or broth and water, along with parmesan rind, and 2 bay leaves. Give everything a good mix. 
  • Close the lid of the Instant Pot. Set the valve to 'SEALING'. Pressure cook on high for 4 minutes. It will take some time for the pressure to build up (about  25 minutes), after which the timer will begin.
  • Let the pot depressurize for 1-2 minutes. Then do a quick release as per the manufacturer's instructions. Once the silver pin drops, turn the knob to 'VENTING' and open the lid away from you.
  • Add the baby spinach in batches, mixing well with each addition until the spinach wilts.
  • Also, add chopped parsley along with the last batch of baby spinach, mix well. 
  • Discard the bay leaves before serving. Discard the parmesan rind if it's still hard. If it is soft, you can dice it up into small pieces and add it back to the soup. Stir in the lemon juice and mix well. Taste the soup and adjust the seasoning with more salt and pepper if needed.
  • Dish out and serve topped with parmesan cheese, fresh basil leaves and a drizzle of olive oil, if desired. 

Notes

We love the consistency of the soup the way it is in this recipe. If you prefer a really thick minestrone soup, skip adding one cup of water. You can always adjust the consistency of the soup by adding more water or stock later. 
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml