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
- 4 cups vegetable stock Note 2
- 1 (15.5oz) can white beans drained and rinsed, Note 1
- 1 (14.5oz) can diced tomatoes
- ½ cup mini shell pasta
- 3 celery stalks chopped
- 2 carrots chopped
- 1 zucchini chopped
- 1 cup frozen green beans
- 2 bay leaves
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 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 vegetable stock, white beans, diced tomatoes, pasta, celery, carrots, zucchini, green beans, bay leaves, Italian seasoning, salt, and pepper.
- 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.
