Instant Pot Minestrone Soup is a healthy comforting meal that is packed with vegetables. You can make this homemade hearty soup in a pressure cooker in just under 30 minutes!
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 small zucchini, diced
- 28 oz diced tomatoes (1 can)
- 2 bay leaves
- 4 cups vegetable broth
- 2 cups water
- 1 cup shell pasta
- 15 oz kidney beans (1 can)
- 15 oz cannellini beans (1 can)
- 3 cups kale, chopped
- 2 cup green beans, chopped
- Set the Instant Pot on “SAUTE” and add 2 tbsp olive oil.
- When the oil is hot, add 1 small diced onion and 1 stalk chopped celery. Cook for about 5-7 minutes, until they are translucent and softened.
- Add 2 cloves minced garlic and cook for another minute, then press the “CANCEL” button.
- Add 28 oz diced tomatoes, 1 chopped carrot, 1 diced zucchini, 2 bay leaves, 4 cups vegetable broth, 2 cups water, 1 cup shell pasta, 15 oz kidney beans, and 15 oz cannellini beans. Stir and close the lid. Make sure that the venting knob is set to “SEAL”.
- Cook for 5 minutes on “HIGH” pressure, then do a quick pressure release.
- After the pressure is released, open the lid and stir the soup.
- Press again the “SAUTE” button and bring the soup to boil. Add 3 cups chopped kale and 2 cups chopped green beans. Stir and let it cook for another 5 minutes.
- Taste the soup and add more salt if needed.
NOTE: If you want a VEGAN or LOW-CARB version, you can skip the pasta and add chickpeas instead.
How long does minestrone soup last in the fridge? After you cook the soup and cool it off, you can put it in an air tight container and refrigerate for 3-4 days.
Can you freeze Minestrone Soup? Yes! But here is the thing. If you know you will freeze the soup, don’t add pasta to it, it won’t hold up in the freezer. Instead, cook the pasta separately and add it to the soup when you decide to reheat it later.
Keywords: Instant Pot Minestrone Soup