Instant Pot Minestrone Soup Recipe
If you’re in the mood for a bowl of pure comfort that also happens to be a vegetable powerhouse, let me introduce you to this Instant Pot Minestrone Soup. It’s a one-pot wonder that transforms humble pantry staples and plentiful fresh veggies into a vibrant, hearty Italian soup in record time. The Instant Pot makes it taste like it’s simmered for hours, but you’ll be enjoying slurp-worthy spoonfuls before you know it!
Ingredients You’ll Need
Ingredients You’ll Need
One of the best things about Instant Pot Minestrone Soup is how flexible and forgiving the ingredients are. Each element adds color, texture, and a pop of flavor, combining to create a bowl that’s as nourishing as it is delicious—no ingredient is wasted or wasted on you! Here’s a closer look at why each is essential:
- Onion: Diced onion lays down a savory base, creating the aromatic backbone of this comforting soup.
- Carrots: Their sweetness balances the acidity of tomatoes and gives every spoonful cheerful orange flecks.
- Celery: A little celery brings welcome crunch and a subtle herbal note that rounds out the flavor.
- Zucchini: Zucchini softens beautifully but still holds its shape, adding summery green color and lightness.
- Bell pepper: Any color works; bell pepper throws in a hint of sweetness and lots of vibrant appeal.
- Tomato juice: This is your magic shortcut for deep, tomato-rich flavor without all-day simmering.
- Diced tomatoes: Canned tomatoes add juicy pieces and extra body to your soup base.
- Vegetable broth: Use a good-quality vegetable broth—it pulls everything together for that classic, slow-cooked taste.
- Small pasta: Shapes like shells, elbows, or ditalini soak up the savory broth and make every bite hearty.
- Dry parsley: Dried parsley adds a gentle earthiness and aroma to the soup as it cooks.
- Oregano: Just half a tablespoon fills the pot with unmistakable Italian warmth and herbal flavor.
- Bay leaf: A bay leaf is essential for that complex, layered flavor—don’t skip it!
- Salt and pepper: These simple seasonings let all the fresh veggies shine.
- Cannellini or kidney beans: Beans make your Instant Pot Minestrone Soup satisfyingly protein-rich and creamy.
- Baby spinach: Tossed in at the end, baby spinach wilts beautifully and adds a pop of bright green nutrition.
- Fresh parsley or basil for garnishing: A shower of fresh herbs right at the end makes your bowl look and taste restaurant-worthy.
How to Make Instant Pot Minestrone Soup
Step 1: Prep Your Vegetables
First things first: grab your sharpest knife and get dicing! Chop the onions, carrots, celery, zucchini, and bell pepper into bite-sized pieces. This quick prep ensures everything cooks evenly and you get a rainbow of veggies in every spoonful.
Step 2: Load Up the Instant Pot
Add all your chopped vegetables into the Instant Pot’s insert, along with the tomato juice, diced tomatoes, vegetable broth, pasta, dried parsley, oregano, and bay leaf. You’re essentially layering flavor from the get-go here, making sure every element infuses the soup.
Step 3: Seal and Set
Put the Instant Pot lid on, double-check the sealing ring, and ensure the pressure valve is closed. This is the key to locking in moisture and making sure all the flavors marry together perfectly under pressure.
Step 4: Let the Pressure Work Its Magic
Select Manual mode, set it to high pressure, and adjust the timer to 10 minutes. Don’t worry if it takes about 10 to 15 minutes to come to pressure—that’s when all the delicious mingling happens!
Step 5: Quick Release Time!
When the timer beeps, do a quick release by carefully turning the pressure valve. This instantly stops the cooking, so your pasta doesn’t end up mushy.
Step 6: Taste and Season
Remove the lid with care and give your beautiful Instant Pot Minestrone Soup a taste. Adjust the salt and pepper until it’s just right for your palate.
Step 7: Add Beans and Greens
If you’re including beans and baby spinach, stir them into the hot soup now. Put the lid on (no need to reseal or cook further) and let the residual heat wilt the spinach and gently warm the beans, about 5 minutes.
Step 8: Finish and Serve
Stir in a flurry of fresh parsley or basil, ladle into bowls, and serve hot with thick slices of crusty bread. Your Instant Pot Minestrone Soup is ready to delight everyone at the table!
How to Serve Instant Pot Minestrone Soup
Garnishes
Don’t underestimate the power of a fresh finishing touch! Sprinkle bowls of Instant Pot Minestrone Soup with chopped basil, parsley, or even a dusting of grated Parmesan (just skip the cheese to keep things vegan). A drizzle of good olive oil right before serving also adds a gorgeous sheen and subtle richness.
Side Dishes
A steaming bowl of Instant Pot Minestrone Soup is hearty enough to stand alone, but it shines brightest when served with thick, toasted slices of garlic bread or a rustic baguette. For an extra Italian flair, pair it with a crisp green salad or a plate of marinated olives for some tangy contrast.
Creative Ways to Present
Why not bring out your nicest soup bowls, and offer a “build-your-bowl” bar with little dishes of grated cheese, red pepper flakes, or pesto for swirling? For special occasions, ladle the soup into miniature cups for a passed appetizer, letting guests sip and savor the broth before dinner.
Make Ahead and Storage
Storing Leftovers
Instant Pot Minestrone Soup keeps beautifully! Once completely cooled, transfer leftovers into airtight containers and store in the fridge for up to 4 days. The flavors deepen overnight, making reheated bowls even more satisfying.
Freezing
To freeze, let the soup cool and portion into freezer-safe containers, leaving a little space at the top for expansion. Freeze for up to 3 months. For best results, only add the pasta and spinach after thawing and reheating, as freezing can make pasta a bit mushy.
Reheating
Gently reheat Instant Pot Minestrone Soup on the stovetop over medium-low heat or microwave it in short intervals, stirring in between, until piping hot. Add a splash of broth if the soup has thickened up overnight, and finish with more fresh herbs if you have them on hand.
FAQs
Can I use other vegetables in Instant Pot Minestrone Soup?
Absolutely! Minestrone is incredibly forgiving. Throw in green beans, peas, potatoes, cabbage, or even sweet corn depending on the season or what’s in your fridge. The soup welcomes creativity!
Is it okay to use gluten-free pasta?
Yes, you can substitute gluten-free pasta for a celiac-friendly version. Just be sure to check the cooking time—some gluten-free pasta cooks a bit faster. You may want to cook it separately and stir it into the soup after pressure cooking so it stays firm.
What if I don’t have tomato juice?
No tomato juice on hand? Mix water with a bit of tomato paste or blend up canned tomatoes with some broth. It will still give your Instant Pot Minestrone Soup a lovely tomato base.
Can I make this soup oil-free?
Definitely! Since this recipe skips sautéing, you don’t need any oil at all. The pressure cooking process brings out the natural sweetness and softness in the veggies.
How do I make Instant Pot Minestrone Soup more filling?
For a heartier meal, simply add an extra can of beans, use whole wheat pasta, or toss in some chopped potatoes. You can also serve it topped with a spoonful of pesto or a sprinkle of shredded cheese for added richness.
Final Thoughts
It’s truly amazing how a handful of everyday vegetables and an Instant Pot can turn into a pot full of comfort and flavor. I hope you’ll find this Instant Pot Minestrone Soup becomes a staple in your own kitchen—there’s nothing like a homemade bowl to warm you from the inside out. Enjoy, and don’t be surprised if this is the recipe your friends and family keep coming back for!
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Instant Pot Minestrone Soup Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and flavorful Instant Pot Minestrone Soup recipe that is packed with vegetables, beans, pasta, and herbs. This easy and comforting soup is perfect for a cozy meal any day of the week.
Ingredients
Vegetable Mixture:
- 2 small onions, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 2 zucchini, diced
- 1 bell pepper, cored and diced
Soup Base:
- 1 can tomato juice (19 ounces)
- 1 can diced tomatoes (28 ounces)
- 4 cups vegetable broth
- 1/2 cup small pasta (shells, elbows, or ditalini)
- 1 tablespoon dry parsley
- ½ tablespoon oregano
- 1 bay leaf
- Salt and pepper to taste
Finishing Touches:
- 1 can cannellini or kidney beans, rinsed and drained
- 2 cups baby spinach
- Fresh parsley or basil for garnishing
Instructions
- Dice the Vegetables: Prepare the onion, carrots, celery, zucchini, and bell pepper.
- Cook Soup Base: Combine the diced veggies, tomato juice, diced tomatoes, broth, pasta, parsley, oregano, and bay leaf in the pressure cooker.
- Pressure Cook: Seal the pressure cooker and set it to Manual, high pressure, for 10 minutes.
- Quick Release: Once cooking is done, perform a quick release to release pressure.
- Adjust Seasoning: Season the soup with salt and pepper to taste.
- Add Beans and Spinach: Optionally, add beans and spinach, then cook for an additional 5 minutes.
- Finish and Serve: Stir in fresh herbs and serve the soup with crusty bread.
Notes
- This soup tastes even better the next day as the flavors meld together.
- You can customize the vegetables and herbs based on your preference.
- For a heartier version, you can add cooked protein like shredded chicken or ground turkey.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 8g
- Sodium: 750mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Instant Pot Minestrone Soup, Minestrone Soup Recipe, Vegetable Soup, Pressure Cooker Soup
