Chili in a pod

BEST Minestrone Soup in Instant Pot

Minestrone Soup made in just less than 15 minutes in the Instant Pot. Loaded with vegetables, pasta, beans, in a flavorful tomato sauce and vegetable broth. This tastes just like the Olive Garden minestrone soup. Vegetarian-friendly and can easily be made gluten-free and vegan.

Serve with parmesan cheese (skip for vegan) and crusty bread or rolls for the perfect meal. 

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MAIN INGREDIENTS

Vegetables – Diced Celery, Carrots peeled and diced, Zucchini diced into ½ inch moons , Minced Garlic, Diced Onions and Baby spinach (optional)

Pasta –1/2 cup of Dry elbow macaroni OR any pasta of your choice 

Marinara Sauce – 1 cup Marinara sauce, store bought 

Beans – 1.5 cups cooked kidney beans (or 15 ounce can, rinsed and drained) and 1.5 cups of cooked white beans (or 15 ounce can, rinsed and drained)

Broth – 32 oz Low sodium vegetable broth

Spices and Seasoning – Paprika, Italian seasoning, salt and pepper

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 :

  • Turn on instant pot to SAUTE mode (high) and heat olive oil. 
  • Add minced garlic and diced onions. Stir and Saute for 2 minutes. 

STEP 2 :

Add in chopped celery, carrots and zucchini. Then add in the Italian seasoning, salt, pepper and paprika. Saute for 1 to 2 minutes.

STEP 3 :

Add in the pasta, marinara, vegetable broth, cooked kidney bean and cooked white beans. Stir it all up. Make sure the pasta is under the broth. 

STEP 4 :

  • Press Cancel and close lid with vent in sealing position and set manual / pressure cook (high) time for 1 minute.
  • When the instant pot beeps, let pressure release naturally for 10 minutes. Then do a quick pressure release.

STEP 5 : Final Preparation

  • Carefully open the lid and turn on instant pot to saute mode high.
  • Stir in the chopped spinach and cook for 2 to 3 minutes. Press cancel and remove from heat.

STEP 6 : Serving

Garnish with parmesan cheese and minestrone soup is ready to serve. 

TIPS AND TRICKS

Vegan – I used grated parmesan cheese for garnish, for vegan use nutritional yeast or skip this step.

Beans: I used white kidney beans and red beans, but any beans you have at hand would work. You could also cook the beans in the instant pot. Soak the beans in ample water for 4 hours and cook them for 20 minutes at high pressure in the instant pot. Then use them in this recipe Or you can also use canned beans, rinse and drained before using it.

Storing – This soup can be stored in the refrigerator for up to 5 days and freeze for up to 3 months.

OUR LATEST FEATURED VIDEO

BEST Minestrone Soup in Instant Pot
Print Recipe

BEST Minestrone Soup in Instant Pot

Author: sdarunkumar1987 Cooking Method:Pressure Cooking Cuisine:Italian Courses:Main Dinner Soups
Difficulty:BeginnerPrep time: 10 minutesCook time: 5 minutesRest time (includes NPR): 10 minutesTotal time: 30 minutesServings:4 servingsCalories:300 kcal Best Season:Available

Description

Minestrone Soup made in just less than 15 minutes in the Instant Pot. Loaded with vegetables, pasta, beans, in a flavorful tomato sauce and vegetable broth. This tastes just like the Olive Garden minestrone soup.

Ingredients

Garnishing:

Instructions

  1. Turn on instant pot to SAUTE mode (high) and heat olive oil. 
  2. Add minced garlic and diced onions. Stir and Saute for 2 minutes. 
  3. Add in chopped celery, carrots and zucchini. Then add in the Italian seasoning, salt, pepper and paprika. Saute for 1 to 2 minutes.
  4. Add in the pasta, marinara, vegetable broth, cooked kidney bean and cooked white beans. Stir it all up. Make sure the pasta is under the broth. 
  5. Press Cancel and close lid with vent in sealing position and set manual / pressure cook (high) time for 1 minute.
  6. When the instant pot beeps, let pressure release naturally for 10 minutes. Then do a quick pressure release.

    7. Final Preparation

  7. Carefully open the lid and turn on instant pot to saute mode high.
  8. Stir in the chopped spinach and cook for 2 to 3 minutes. Press cancel and remove from heat.

    9. Serving

  9. Garnish with parmesan cheese (skip for vegan) and minestrone soup is ready to serve. 

Notes & Tips

  • Vegan – I used grated parmesan cheese for garnish, for vegan use nutritional yeast or skip this step.
  • Beans: I used white kidney beans and red beans, but any beans you have at hand would work. You could also cook the beans in the instant pot. Soak the beans in ample water for 4 hours and cook them for 20 minutes at high pressure in the instant pot. Then use them in this recipe or you can also use canned beans, rinse and drained before using it.
  • Storing – This soup can be stored in the refrigerator for up to 5 days and freeze for up to 3 months.
Keywords:Instant pot Vegetarian soup, Instant pot Vegan Recipes, Minestrone soup, Instant pot fall recipes, Soup recipes in instant pot, Vegan recipes