Instant Pot Minestrone Soup
This cozy Instant Pot minestrone comes together fast and delivers big, comforting flavor in every spoonful. Perfect for busy weeknights when you want something satisfying.
Equipment
- Instant Pot
Ingredients
- 1 cup Small Pasta (ditalini or elbow)
- 14 oz Canned Diced Tomatoes
- 14 oz Canned Kidney Beans, drained and rinsed
- 4 cups Vegetable Broth
- 1 medium Yellow Onion, diced
- 2 medium Carrots, peeled and diced
- 2 stalks Celery, diced
- 1 medium Zucchini, diced
- 3 cloves Garlic, minced
- 2 tbsp Olive Oil
- 1 tsp Italian Seasoning
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 2 cups Fresh Baby Spinach
- Grated Parmesan Cheese, for serving
Instructions
- Set the Instant Pot to saute mode and add the olive oil. Once hot, add the diced onion, carrots, and celery. Cook for 4 minutes, stirring occasionally, until the vegetables start to soften.
- Add the garlic and italian seasoning. Stir for 30 seconds until fragrant. Add the diced zucchini and stir for another minute.
- Pour in the vegetable broth and diced tomatoes with their juices. Add the kidney beans, pasta, salt, and black pepper. Stir everything together to combine, making sure the pasta is submerged in liquid. Press cancel.
- Lock the lid, set the valve to sealing, and cook on high pressure for 4 minutes. When the cook time is done, do a quick release by carefully turning the valve to venting.
- Open the lid and stir in the baby spinach. Let it sit for about 2 minutes until the spinach wilts completely. The soup will thicken as it sits.
- Taste and adjust salt and pepper as needed. Ladle into bowls and top generously with grated parmesan cheese.
Nutrition
Serving: 1servingCalories: 222kcalCarbohydrates: 33gProtein: 9gFat: 6g
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