Instant Pot Minestrone Soup
Instant pot minestrone soup is just like the classic, only it's ready in half the time! It's a hearty soup with creamy white beans, tender veggies, and filling pasta in a savory broth.
Equipment
- Pressure cooker
Ingredients
- 2 tablespoons olive oil
- 1 small onion chopped
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 3 celery stalks chopped
- 2 carrots chopped
- 1 zucchini chopped
- 1 (15.5oz) can white beans drained and rinsed, Note 1
- 1 (14.5oz) can diced tomatoes
- 1 cup frozen green beans
- 2 bay leaves
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ cup mini shell pasta
- 4 cups vegetable stock Note 2
- juice from 1 lemon
- 3 tablespoons fresh parsley chopped
- ¼ cup parmesan cheese grated
Instructions
- Set the instant pot to the saute setting and heat the olive oil.
- Saute the onions and garlic until the onions have softened and are translucent, about 2 minutes.
- Stir in the tomato paste and sauté for another 2 minutes, stirring constantly.
- Turn off the saute setting and add celery, carrot, zucchini, white beans, diced tomatoes, green beans, bay leaves, salt, pepper, Italian seasoning, and vegetable stock. Stir and set the instant pot to manual high pressure for 5 minutes.
- When done, allow the instant pot to naturally release the pressure for 10 minutes, then manually release the pressure.
- Stir in the lemon juice and fresh chopped parsley. Top with grated parmesan cheese. Enjoy!
Notes
Note 1: Kidney beans work great too!
Note 2: If you don't have vegetable stock. Chicken stock will work too.
Storing Tips:
- Store leftover soup in the refrigerator in an airtight container for up to 3 days. I like to store it in individual containers for easy on-the-go work lunches! Just reheat in the microwave and enjoy.
- Minestrone soup is freezer-friendly, which makes it a great meal prep recipe! Let the soup cool, then transfer it to an airtight container or large Ziplock bag.
- Thaw in the refrigerator overnight, then reheat in the microwave or on the stovetop until hot throughout.
- Store leftover soup in the refrigerator in an airtight container for up to 3 days. I like to store it in individual containers for easy on-the-go work lunches! Just reheat in the microwave and enjoy.
- Minestrone soup is freezer-friendly, which makes it a great meal prep recipe! Let the soup cool, then transfer it to an airtight container or large Ziplock bag.
- Thaw in the refrigerator overnight, then reheat in the microwave or on the stovetop until hot throughout.
Nutrition
Calories: 99kcalCarbohydrates: 12gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 714mgPotassium: 242mgFiber: 2gSugar: 4gVitamin A: 3167IUVitamin C: 11mgCalcium: 67mgIron: 1mg
* Disclaimer: All nutrition information are estimates only.